| Size: |
Sixteen steaks in 2-steak packs (approx. 30lbs total). |
| Features: |
Free Range, 100% Grass Fed (never grain finished), Verified Black Angus Breed, No Hormone Growth Promotants, Vacuum Packed, Fresh (Frozen may be substituted depending on availability). |
| Origin: |
New Zealand |
Hanger steaks (aka hanging tenders, butcher’s steaks, onglets) are cut from between the rib and the loin. With a slightly chewy, stringy texture similar to skirt steaks, hanger steaks offer particularly full flavor and work well with marinades.
Until recently hanger steaks were relatively unknown in the US - many American butchers kept them for themselves. They’ve long been popular in Europe and are considered a classic French bistro cut. Today they’re showing up on more and more restaurant menus as American chefs discover their beefy flavor and affordable price.
Silver Fern brand grass fed beef is raised on the pristine pastures of New Zealand. With this beef, “grass fed” means 100% grass fed & grass finished. Silver Fern beef has been produced according to strict EU mandated animal welfare conditions. The cattle are pastured 100% of the time, with access to paddock areas with windbreaks and other structures for shelter from inclement weather.
This beef is more marbled and flavorful than much of the grass fed beef available in the US. Read Why Angus Beef is So Well Regarded and The Different Ways Cattle are Raised for more information about what makes it so special.
Not only is free range grass fed beef more humane, it’s better for you too. 100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store fresh grass-fed beef hanger steaks in your refrigerator (frozen in the freezer) until you’re ready to use them.
For extended storage fresh hanger steaks can be frozen - either in their vacuum packs or repackaged individually.
Hanger steaks can be grilled, broiled, or pan roasted as you would other steaks. See three techniques for cooking steaks for general steak cooking tips.
Though not required for a great steak, marinades work well with hanger steaks, introducing additional flavors. Wine, citrus juices (we’re fond of lemon, lime or yuzu juice marinades) and vinegars all make great marinade bases.
Be sure to let these steaks rest (loosely covered in foil) for about five to ten minutes prior to serving or cutting. This helps ensure they’re juicy and flavorful when you eat them. If slicing hanger steaks before serving, be sure to cut them against the grain for extra tenderness.
How to Tell Steak Doneness by Feel
Flank, Hanger & Skirt Steak Recipes
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
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