Description
This is the cut butchers used to keep for themselves.
Pulled from the rib area, the Ibérico hanger steak is leaner than your typical Ibérico cuts—but don’t confuse that with less flavor. This thing eats like a cross between a skirt steak and a filet, with a deep, beefy richness that makes people second guess what they’re actually eating.
It’s tender, it’s juicy, and it takes a hard sear like a champ.
No heavy fat cap, no excess—just clean, concentrated flavor backed by the natural marbling that makes Ibérico pork so different in the first place.
Approximately 1-1.5 pound per piece.
To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.
All sales are final.
shipping
Shipping Monday through Wednesday
• We cut and vacuum-seal each steak in our USDA-approved facility (No 3rd Party)
• Ships frozen with insulated foam container with dry ice. Thawing is natural during transit.
• Refrigerate in the coolest part of your fridge if you intend to enjoy your beef within 48 hours.
• Freeze if you plan on eating on a future date - we recommend consuming within 1 month for freshness. Thaw in the coldest part of your refrigerator 24 hours before cooking.
To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.