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.
How to eat?
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