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In France, it's the Onglet. In the UK, the Skirt. The Lombatello in Italy. Solomillo de Pulmon in Spain. European countries have many names for it, and that's because they've known about and enjoyed it for a long time. Here in America, whether called the Hanging Tender, Hanging Tenderloin, or simply "The Hanger", it's one of the best cuts on a steer.

 

These particular South Poll steers finished wonderfully on our Spring grass, and the beef turned out to be exceptional. Expect an estimated Mid to High Choice marbling level (based on Ribeye grading), which is virtually unheard of on 100% grass fed and finished animals, along with a tender bite and robust flavor. It has a beautiful, yellow tinted fat due to the high levels of beta carotene.

 

So here's the story of the Hanger here at Hi Bräu...

 

Way back when, our Craft Beef Master Ben was trying out a few different cuts, and he included the Hanger in his taste test. As he moved through and made notes to share with all of his fellow Beef Connisseurs, he took a bite of the Hanger...and was blown away. Here was a cut that had it all! Flavor, tenderness, texture, easy to cook, and lent well to a quick sear and serve with minimal preparation. There was only one problem: The Hanger is the rarest cut we have. You see, there is exactly one Hanger harvested from each cow. 

 

Every time Ben was asked what his favorite cut was, he at least had to mention the Hanger, along with the quick disclaimer that we don't sell them because he keeps them all for himself. But alas, the same spirit to try new things that is at the heart of Hi Bräu Beef finally compelled Ben to share the cut with the rest of the world so that they could try it, too.

 

The Hanger is simple. Salt and pepper, sear to a medium rare, and serve. The only downside is that they're hard to keep in stock due to their rarity. 

 

One thing to note: the Hanger has a unique feature, which is a line of sinew down the middle of the steak. Once cooked, slice the steak away from the sinew, then turn the meat 90 degrees to slice into strips, so that you'll be slicing against the grain. 

 

It falls into the category of "Flat Steaks", due to the fact that they are not sliced according to desired thickness like a Ribeye or Strip. They come as what they are: a flat muscle that's ready for enjoying. Flat Steaks are known for superior flavor, but they can be a little tough if not cooked correctly. The Hanger is the exception to the rule, as it is considered the tenderest of all the Flat Steaks. 

 

Get one while they last, because they go quickly!

 

Our Hanger Steaks are dry aged for a minimum of two weeks, individually packaged and vacuum sealed, then flash frozen for optimal freshness. 

Hanger Steak - SP Grass

$20.00Price

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