6-8 oz. Bison Hanger Steak.
Also known as the “butcher’s filet” because butchers would keep this highly flavorful cut for themselves rather than offering it for sale. Found hanging from the diaphragm between the rib and the loin, it may also be referred to as the “hanging tender”. There is a large portion of connective tissue that must be removed before cooking, but is easily trimmed away by running a sharp knife along the center, separating the two “lobes” of meat. Best marinated, and grilled, or pan seared to medium-rare.
*Product weights in description are approximate.