|Size:||26 individually vacuum sealed 6oz. steaks (approximately 10 lbs.)|
Once known as “the butcher’s cut,” hanger steak is no longer the butcher’s best kept secret. The cut hangs off the cow’s diaphragm, hence the name. Hanger steak, also called “hanging tender,” it is at its tender best when grilled or pan-seared to medium. It’s robust, beefy flavor will appeal to ribeye fans looking for a more affordable, quicker cooking alternative.
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal there.
Because of New Zealand’s moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass fed beef more humane, it’s better for you too. 100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store fresh grass-fed beef hanger steaks in your refrigerator (frozen in the freezer) until you’re ready to use them.
For extended storage fresh hanger steaks can be frozen – either in their vacuum packs or repackaged individually.
RECIPES & TIPS
Hanger steaks can be grilled, broiled, or pan roasted as you would other steaks. See three techniques for cooking steaks for general steak cooking tips.
Though not required for a great steak, marinades work well with hanger steaks, introducing additional flavors. Wine, citrus juices (we’re fond of lemon, lime or yuzu juice marinades) and vinegars all make great marinade bases.
Be sure to let these steaks rest (loosely covered in foil) for about five to ten minutes prior to serving or cutting. This helps ensure they’re juicy and flavorful when you eat them. If slicing hanger steaks before serving, be sure to cut them against the grain for extra tenderness.
Recommended Cooking Temps:
Rare – 120°-125°
Medium Rare – 130°-135°
Medium – 140°-145°
Medium Well – 150°-155°
Well Done – 160° and above