Hanger Steak - $23/lb

If you couldn’t guess from the name, this steak literally “hangs” in the cow close to the diaphragm. This muscle doesn’t really do much, so it’s quite tender. It has a texture that almost resembles threads, so be sure to cut against the grain. The flavor is slightly mineral-y because of its location being close to the kidneys. There’s only ONE in the entire cow, so getting your hands on this is like winning the lottery. I wouldn’t recommend cooking past medium.

• Cooking Methods: Grill, Skillet, Stir-Fry