Hanging Tender (Sold Out)

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.  15,000 / kg

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200 grams, 250 grams, 300 grams, 350 grams, 400 grams, 450 grams, 500 grams, 550 grams, 600 grams, 650 grams, 700 grams, 750 grams, 800 grams

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