Grass-Fed Hanger Steak Smoked Sausage This is the grind that

This is the grind that makes people wonder what you did differently

Season simply with garlic

Throw them on the smoker low and slow with a simple dry rub

sear it hard in cast iron

Grass-Fed Hanger Steak Smoked Sausage This is the grind thatThere's only one per animal, which is why butchers have been keeping this cut for themselves for generations. The hanger sits near the diaphragm and has a loose, open grain that soaks up flavor whether that's a simple salt crust or a bold chimichurri. It's intensely beefy in a way that leaner cuts can't match. Cook it fast over high heat on the grill or in a ripping hot pan, pull it at medium rare, and slice against the grain. If you haven't tried one