Beef Ribeye, Grass-Fed Angus (Chilled)

The hanger steak, also recognized as butcher’s steak, hanging tenderloin, or onglet, is a beef steak obtained from the plate, the upper belly of the animal. Historically, it belonged to a category of beef cuts referred to as “butcher’s steak” since butchers frequently reserved it for their personal use instead of selling it.

Savoury and succulent, this Hanging Tender offers a delectable beefy flavour with a hint of nuttiness. The grain-fed approach enhances the meat’s tenderness, ensuring a melt-in-your-mouth experience.

Ideal to pair with Bordeaux wines from France, such as Cabernet Sauvignon or Merlot blend. You can also enjoy it with a hearthy Italian Barolo.

To preserve its exceptional quality, store the meat in your freezer. For optimal defrosting, consider either submerging the product in cold water or refrigerating it overnight.