Wagyu Hanger Steaks
Approximately 10 lbs
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.
Keep wagyu hanger steaks frozen until you're ready to use them, then thaw as many packs as you need.
RECIPES & TIPS
Hanger steaks offer tremendous flavor when grilled or broiled. They're often marinated before cooking to impart extra flavor and moisture.
Beyond fajitas & steak frites, 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 hanger steaks have cooked, rest them (covered with foil) for 10-15 minutes to help keep their juices from running out onto the cutting board, and then slice them thinly against the grain & serve.