{"product_id":"buy-usda-prime-angus-hanging-tender-hanger-steak","title":"USDA Prime Angus Hanging Tender Steak (Hanger Steak) - 450g-500g","description":"\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eKnown by French chefs as the \u003cem\u003eonglet\u003c\/em\u003e and butchers as the coveted \"Butcher’s Cut,\" the \u003cstrong\u003eUSDA Prime Angus Hanging Tender (Hanger Steak)\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch3\u003eProduct Details:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e USDA Prime Angus (highest marbling tier)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh frozen to lock in juiciness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal Cooking Methods:\u003c\/strong\u003e High-heat pan sear, charcoal grill, or sous vide\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Dispatched via our cold-chain, in-house riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eHow to Cook USDA Hanging Tender (Hanger Steak)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003ePro Tip: Hanger steak is best cooked to \u003cstrong\u003eMedium-Rare (130°F \/ 54°C)\u003c\/strong\u003e. Overcooking beyond medium will cause the muscle fibers to tighten and become tough.\u003c\/em\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThaw \u0026amp; Rest:\u003c\/strong\u003e Thaw overnight in the refrigerator. Bring to room temperature 30 minutes before cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e Pat completely dry with paper towels. Season generously with sea salt and cracked black pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Heat Sear:\u003c\/strong\u003e Get a cast-iron skillet or grill smoking hot. Sear for 2 to 3 minutes per side until a deep, dark mahogany crust forms.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaste:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest \u0026amp; Slice Against the Grain:\u003c\/strong\u003e Rest on a board for 6–8 minutes. \u003cstrong\u003eCrucial step:\u003c\/strong\u003e Identify the direction of the long muscle grain and slice \u003cem\u003estrictly perpendicular (against)\u003c\/em\u003e the grain into 1\/2-inch strips for maximum tenderness.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw USDA Angus Hanging Tender\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n\u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n\u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e115g\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e230%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eBuilds muscle \u0026amp; supports tissue repair\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eIron\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e10mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e55%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eEnhances red blood cell production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~12mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e110%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eStrengthens immune \u0026amp; enzyme function\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~8.5µg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e350%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eCritical for nerve health \u0026amp; energy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eNiacin (B3)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e~26mg\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003e160%\u003c\/td\u003e\n\u003ctd style=\"padding: 8px;\"\u003eConverts food into energy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003chr\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhy is it called the \"Butcher's Cut\"?\u003c\/h3\u003e\n\u003cp\u003eHistorically, 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.\u003c\/p\u003e\n\u003ch3\u003eWhat does Hanging Tender taste like?\u003c\/h3\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch3\u003eCan I marinade this cut?\u003c\/h3\u003e\n\u003cp\u003eYes! 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.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47581224763710,"sku":null,"price":850.0,"currency_code":"PHP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_hanging_tender_copy.png?v=1761057864","url":"https:\/\/butcherssecrets.ph\/products\/buy-usda-prime-angus-hanging-tender-hanger-steak","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}