Hanger Steak Short Ribs Neck Bones: Adding a touch

Neck Bones: Adding a touch of meatiness and robust flavor

We carefully filet our Bison Flat Iron Steaks from the upper shoulder blade of the chuck primal

Some have holes

undervalued

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Hanger Steak Short Ribs Neck Bones: Adding a touchAlso known as the Hanging Tender, this cut is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep, rich flavor and delicate tenderness require less cooking time than other steaks. Simply grill, sear whole, or slice along the thread to remove the sinew, creating two steak pieces, or cut into medallions or kebabs. Available as a 16 oz. steak. Recommended recipes: Steak Recipes