Bison hanging steak
This 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 requires less cooking time. Roast whole or cut for medallions or kebabs. Available as an 8 or 12 oz. steak.
Sometimes also known as the "Butcher's Steak" because, back in the day, the butcher used to take it for himself! When prepared correctly, Hanger Steak is excellent.
Because the hanger steak comes from a supporting rather than active muscle, it yields more tender meat than the skirt or flank. Do note, however, that the hanger steak can get tough when improperly prepared; the tenderness suffers when exposed to dry heat for a long time.