Grass-Fed Hanger Steak Smoked Sausage this is the one to

this is the one to reach for

The connective tissue melts into a rich

Season simply with garlic

It carves beautifully and the leftovers make extraordinary sandwiches the next day

Grass-Fed Hanger Steak Smoked Sausage this is the one toThere's only one per animal, which is why butchers have been keeping this cut for themselves for generations. The hanger sits near the diaphragm and has a loose, open grain that soaks up flavor whether that's a simple salt crust or a bold chimichurri. It's intensely beefy in a way that leaner cuts can't match. Cook it fast over high heat on the grill or in a ripping hot pan, pull it at medium rare, and slice against the grain. If you haven't tried one