The Hanging Tender is sometimes called Hanger Steak, or Lomo de Entraña in Costa Rica.  Before this cut of beef became popular in top steak restaurants, it was commonly called “the Butcher’s Cut,” because many butchers took this cut home to eat for themselves.  It is prized not only for its intense beefy flavor, but also because there is only one per animal.  We are currently only producing 10 Hanging Tenders every 45 days.  25,000 / kg