U.S. Prime Hanging Tender Sliced
The hanging tender is the diaphragm muscle of cattle. It is only one per cow. It is the second soft and tender part of the cow. It is relatively rare and its meat is extremely rich meat flavor. The fat content of it is low but it is extremely tender.
The Prime Grade is the Prime Grade is the highest grade of American beef, only about 2-3% of the beef cattle can be classified as the prime grade. The thick cut steak is full of fat marbling . Striploin is located behind the rib-eye and it is relatively meaty and delicate.