Barley-Finished Hanger Steak
Like the pearl of an oyster, there's only a single Hanger Steak tucked into the belly of every steer. Given the chance, chefs will always snap this cut up.
The Hanger Steak combines the depth of flavor of the Ribeye Steak with the cut-it-with-a-fork tenderness of Beef Tenderloin.
Our British Baldies beef is pasture raised and holistically finished. Each beef is whole carcass dry-aged 14–21 days before being broken down into primals and steaks.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pickup is every Friday from 11-5 PM. You will receive an email when your order is ready to pick up. Please have this email with you to receive your product.
*Pre-ordered items will start shipping December 15th.
*Pre-ordered items will be available for pickup 11am-5pm December 18th, 21st, 22nd & 23rd.
ABOUT THE PROGRAM
We created the British Baldies standard to satiate our craving for an elevated, sustainable version of the archetypal grain-finished young steer. Well raised. Finished flavor. Harvested on site. Aged to perfection.
Our British Baldies spend 12–16 months on open range pasture. As the cattle approach full size, they’re finished on a no-corn, no-soy barley-forward grain mix. The grains are slowly introduced into the steers’ diet to ensure an easy digestive transition from native range to grain. The animals have easy access to open pasture, fresh water, and shade throughout finishing. The finishing process takes 90-150 days.
Finally, the key to this beef’s fully developed flavor and exceptional performance is dry-aging the whole carcass 14–21 days. Hanging the carcass whole intensifies all the traits we look for in a young steer program—slowly breaking down the connective tissue of an already tender beast, shedding water weight, and concentrating intense flavor across all cuts.
It’s a rare treat to enjoy grain-finished beef that's also 100% corn-free and soy–free. The British Baldies flavor profile is uniquely beefy—the richly marbled lean meat shines while still providing an unctuous full–flavored fat that caramelizes quickly without “greasing out” like corn and soy-finished beef.