Love dinner tenderly. Our 100% grass-fed hanger steak is super tender when cooked properly. It has an exquisite fat marbling that gives it some amazing flavor. It’s also nutrient packed with protein, vitamins, minerals and a little extra fat, unlike some of the leaner steaks.
Need the Nitty Gritty Details?
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The hanger steak should last up to a year in the freezer. You can slow thaw in the fridge or quick thaw in a bowl of cold water. Once thawed, it will last 3-5 days in the fridge.
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Season steak all over with sea salt and pepper. In a large stainless steel or cast iron skillet, heat 2 tablespoons of avocado oil or A2/A2 butter over high heat until simmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 120 to 125F, for medium-rare it will take about 6 minutes. Transfer from the heat and let it rest before slicing.
You can soften the connective tissue in hanger steak simply by adding some fruit juice (oj, apple, etc.) to your marinade. About 1 to 2 tablespoons of fruit juice per cup of marinade, and be sure not to let the meat marinade for more than 12 hours (the enzymes are so effective they can make meat mushy)!
You can soften the connective tissue in hanger steak simply by adding some fruit juice (oj, apple, etc.) to your marinade. About 1 to 2 tablespoons of fruit juice per cup of marinade, and be sure not to let the meat marinade for more than 12 hours (the enzymes are so effective they can make meat mushy)!
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As the seasons allow, our cows are raised in the open pasture or field. They are 100% grass-fed and finished, which means they only eat their natural diet of grasses and what they forage on pasture. In the colder months, they have hay and free choice organic nutrients in the barn.
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
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What breed are your cows?
Our beef cows are Black Angus.
How long is the beef aged?
Our beef is dry aged (or hung) for 10 days.
Why is it called hanger steak?
Hanger steak gets its name because it physically "hangs" from the diaphragm of the cow, specifically between the rib and loin, hence the name "hanging tender" or "hanging tenderloin".
Why should my steak be room temp before cooking?
Bringing meat to room temperature before cooking, especially thicker cuts, promotes more even cooking and a juicier, more tender result.
Do your cows get mRNA vaccines?
Nope! At Miller's, it's a hard no for mRNA vaccines. None of our animals have or will get them. While we're on the topic, none of our farmers vaccinate their animals at all!
Our beef cows are Black Angus.
How long is the beef aged?
Our beef is dry aged (or hung) for 10 days.
Why is it called hanger steak?
Hanger steak gets its name because it physically "hangs" from the diaphragm of the cow, specifically between the rib and loin, hence the name "hanging tender" or "hanging tenderloin".
Why should my steak be room temp before cooking?
Bringing meat to room temperature before cooking, especially thicker cuts, promotes more even cooking and a juicier, more tender result.
Do your cows get mRNA vaccines?
Nope! At Miller's, it's a hard no for mRNA vaccines. None of our animals have or will get them. While we're on the topic, none of our farmers vaccinate their animals at all!
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The hanger steak is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
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