Wagyu beef hanger steaks (aka hanging tenders, onglet steaks) are cut from the Plate, between the brisket & the flank. They have a grainy texture well suited to dishes like fajitas. For a long time in the US they were a relatively unknown cut (their nickname "butcher's 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.
The hanger has perhaps the most bold flavor of all the steak cuts, with a deeper, almost liver-y taste. It's delicious grilled (especially when marinated) and is a great way to bring new flavors to your next backyard BBQ!
This Kobe beef is from domestic Waygu cattle that are descendents of Japanese herds and raised in the United States. Their intricately marbled beef (also known as American kobe beef or kobe-style 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.
Learn more about wagyu beef here →
