The hanging tender is a singular muscle cut located between the rib loin and is a flat steak similar to a flank or skirt, Known as a "lombatello" in Italy it lends itself to being marinated or pan seared and served thinly sliced.With it's high degree of marbling thoughout and it's pronounced grain it has a meaty subtle chew which lends it to be tender withot being soft. Topped with a Rosemary Garlic butter it is a show stopper. 2 steaks: approximatelt 4 1/2 lbs.