Size:	4 packs of four steaks (16 steaks, approx. 17lb. total)
Features:	Hormone & Sub-Therapeutic Antibiotic Free, Frozen
Origin:	USA

Kobe beef hanger steaks (aka hanging tenders, onglet steaks) are thick cuts of meat from between the rib and the loin with a grainy texture well suited to dishes like fajitas. For a long time in the US they were a relatively unknown cut (their nickname “butchers steaks” is due to butchers frequently holding them back for their personal use). Because of this, many of their best applications originate from outside the US.

Delicious grilled (as long as it’s marinated), this cut is a great way to bring new flavors to your next backyard BBQ!

This Kobe beef is from domestic Waygu (meaning "Beef of Japan") cattle that are descendents from Japanese herds and raised in the United States. Their intricately marbled beef is legendary and the result of careful breeding and a highly regimented diet. That marbling creates beef that is the most tender, juicy, and flavorful available.

For best flavor and texture, we recommend thawing and cooking all four steaks in each bag at once, rather than thawing and refreezing the uncooked portions in that bag.

For thawing guidelines please refer to Safely Defrosting Food for Maximum Flavor.

Hanger steaks offer tremendous flavor when grilled or broiled, but should be marinated before cooking to impart extra flavor and moisture (and prevent them becoming tough).

Beyond fajitas, they can also be used in Chinese stir fries or marinated with flavors like soy sauce, rice wine vinegar, miso paste, sesame oil, garlic, green onions, and spicy chile peppers for Korean bulgogi.

Once the hanger steaks have cooked, rest them (covered with foil) for 5-10 minutes to allow their juices to redistribute, and then slice them thinly against the grain & serve.

How to Tell Steak Doneness By Feel
Hanger, Skirt & Flank Steak Recipes

Product Reviews
Score: 0

Submit Your Review