Hanger steak, a flavorful cut of beef sourced from the diaphragm of the steer, can be produced without the use of antibiotics. This means that the animals from which this cut originates were raised without receiving antibiotic medications, either for disease prevention or growth promotion. The absence of such treatments during the animal’s life is a defining characteristic.
Producing beef without antibiotics is increasingly valued due to concerns about antibiotic resistance. The overuse of antibiotics in livestock can contribute to the development of resistant bacteria, posing a threat to human health. Choosing beef from animals raised without these drugs supports farming practices that prioritize animal welfare and responsible antibiotic stewardship. Historically, the demand for such products has grown alongside increased consumer awareness of the potential risks associated with conventional farming methods.
