76 © 2017 2019 © 2017 GROUND 2 x 5lb Ground bison need not be used in just burgers and sliders. Chefs can use it in almost any ground beef application as a more healthy alternative that is still very flavorful. BUTCHER INFORMATION: Ground from Chuck. 85/15 lean. COOKING/PLATING TIPS: Burgers, sliders, meat balls, meatloaves, pasta fillings, sauces, and sausage. Can be substituted for conventional ground beef in most recipes. MENU TYPE: Low Price Point. Ground bison can be used on almost any menu. HANGER STEAKS The hanger steak (aka hanging tender, onglet steak, butcher’s steak, thick skirt), is a boldly flavored bistro-style cut that has only recently begun to become popular in the US. Previously butchers just kept this cut for themselves. The meat of the hanger steak is roughly “V” shaped, with a membrane in the middle (between the “arms” of the V) that should be removed before cooking. BUTCHER INFORMATION: Cleaned of surface fat. Hanger steaks should have their central membrane removed before cooking. COOKING/PLATING TIPS: Hanger steaks absorb marinades well, but marinating them is not necessary to tenderize the cut. The hanger is often served simply seasoned with salt & pepper because of its very bold flavor. It’s a good choice for broiling, grilling or pan-searing (cut into portions). To ensure ideal tenderness, hanger steaks are typically cooked no further than medium-rare and should always be thinly sliced against the muscle’s grain. Because bison is so lean, they will likely cook more quickly than beef hanger steaks. MENU TYPE: Medium to High Price Point. Hanger steaks are often found in bistro & gastropub menus, but can be used in a wide variety of dishes from steak frites to tacos and stir fry.