100% Pasture Raised Beef from New Zealand
Grass-fed Beef Hanging Tender
8 vacuum sealed packs, 2 steaks per pack (approximately 34 lbs.)
Hanger steaks (aka hanging tenders, butcher’s steaks, "thick skirts", onglets) are cut from the plate, between the brisket & the flank. With a slightly chewy, stringy texture similar to skirt steaks, hanger steaks offer particularly full beefy, liver-y, almost game-meat-esque flavor. Like skirt steaks, they work particularly 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.
Grass-Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass-fed beef more humane, it's better for you too. 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.
RECIPES & TIPS
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.
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above