Matt Skoglund

It's so good.

We eat a bunch of them, and it's like the flavor, texture.

Yeah, they're just so good.

Yeah, so it's funny.

So it's this...

It's this steak that hangs suspended right in front of the tenderloins.

And so early on I would, you know, I'd kill a Buffalo, got it, take it to Amsterdam meat shop, our butcher.

And they'd be like, where's the hanger?

I'd be like, guys, like, what are you talking about?

And they're like, you know, blah, blah, blah, blah, right here.

And I'd be out there by myself.

I'd be like, I'm like, are they messing with me?

Like, I cannot find this thing.

And I had to YouTube it, but so it's, it's hanging and it's suspended and it's, um, it's covered in like fascia skin.

It doesn't look like anything.

And if you didn't know, it just comes out with the gut pile.

Um, and it's kind of like attached to like the liver and the lungs.

But once you, once you know, you take it out and there's one per animal and it's called a hanger hanging tender.

What is that thing's purpose, man?

I don't know.