Butcher's Secrets
USDA Prime Angus Hanging Tender Steak (Hanger Steak) - 450g-500g
USDA Prime Angus Hanging Tender Steak (Hanger Steak) - 450g-500g
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Known by French chefs as the onglet and butchers as the coveted "Butcher’s Cut," the USDA Prime Angus Hanging Tender (Hanger Steak) is prized for having one of the deepest, richest beef flavors of any cut on the steer. Cut from the diaphragm, this muscle does little work, resulting in an exceptionally tender texture comparable to tenderloin, but with far bolder flavor.
Product Details:
- Grade: USDA Prime Angus (highest marbling tier)
- Thickness: ~1 inch thick cut
- Weight: Approx. 450g – 500g
- Packaging: Vacuum-sealed fresh frozen to lock in juiciness
- Ideal Cooking Methods: High-heat pan sear, charcoal grill, or sous vide
- Delivery: Dispatched via our cold-chain, in-house riders within 24–48 hours across Metro Manila.
How to Cook USDA Hanging Tender (Hanger Steak)
Pro Tip: Hanger steak is best cooked to Medium-Rare (130°F / 54°C). Overcooking beyond medium will cause the muscle fibers to tighten and become tough.
- Thaw & Rest: Thaw overnight in the refrigerator. Bring to room temperature 30 minutes before cooking.
- Season: Pat completely dry with paper towels. Season generously with sea salt and cracked black pepper.
- High-Heat Sear: Get a cast-iron skillet or grill smoking hot. Sear for 2 to 3 minutes per side until a deep, dark mahogany crust forms.
- Baste: Add 2 tbsp butter, crushed garlic, and a sprig of thyme/rosemary during the final minute of cooking, spooning the foaming butter continuously over the steak.
- Rest & Slice Against the Grain: Rest on a board for 6–8 minutes. Crucial step: Identify the direction of the long muscle grain and slice strictly perpendicular (against) the grain into 1/2-inch strips for maximum tenderness.
Nutrition Highlights
Serving Size: 500g (17.6 oz) Raw USDA Angus Hanging Tender
| Nutrient | Amt | %DV | Key Benefit |
|---|---|---|---|
| Protein | 115g | 230% | Builds muscle & supports tissue repair |
| Iron | 10mg | 55% | Enhances red blood cell production |
| Zinc | ~12mg | 110% | Strengthens immune & enzyme function |
| Vitamin B12 | ~8.5µg | 350% | Critical for nerve health & energy |
| Niacin (B3) | ~26mg | 160% | Converts food into energy |
Frequently Asked Questions
Why is it called the "Butcher's Cut"?
Historically, there is only one hanging tender per cow (located between the rib and loin). Because of its unmatched flavor and tenderness, butchers would routinely keep this cut for themselves rather than display it in the showcase.
What does Hanging Tender taste like?
It has an intensely savory, mineral-rich beef profile similar to a Ribeye or Skirt Steak, but with a fine-grained, melt-in-your-mouth tenderness closer to Tenderloin (Filet Mignon) when sliced against the grain.
Can I marinade this cut?
Yes! The loose grain structure of the hanger steak absorbs marinades (such as chimichurri, soy-garlic, or red wine reductions) better than almost any other beef cut.
