Product description:

Known as ' butcher's steaks', because butchers used to keep it for themselves rather than selling it.! It’s a contradictory cut, the hanger steak. With its rich marbling and complex texture, you'd be forgiven for thinking it might be chewy. Actually, it's about as tender as beef comes.

BaladyFarms Hanger Steak resembles Flank Steak in texture and flavor, hanger steak is tender and flavorsome, and when properly marinated overnight, it's a wonderful steak to grill or broil, served medium or medium rare to avoid toughness.

Hanger steaks are cut from the muscles that support the diaphragm with the liver on the side of the beef carcass. The hanger steak belongs to a category of beef known as the flat steaks, which also includes the flank and skirt steaks.  There's only one per animal

There's a lot of meat on a beef carcass and a lot of time and work have gone into producing it. We believe that if we're going to slaughter an animal, it's only right to make full use of every part. So rather than just offering you the familiar bits and mincing up the rest, we want to reintroduce cuts that might have been forgotten but which have a lot to offer. 

A good marinade can be beneficial in adding flavor and further tenderizing. Marinades can be made from many ingredients such as olive oil, apple juice, apple cider vinegar, or lemon juice, all which have tenderizing properties. Feel free to experiment with new and different marinades and enjoy a quick, tasty meal!

One piece of Hanger Steak usually weights (80-250 Grams) approx.

Help yourself to BaladyFarms Meats favorite Hanger steak recipes, located under the cooking tips & Instructions tab.

Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.

Other names:

Butcher's steak, Hanging tenderloin, Hanging Tender Steak, Lombatello in Italy, solomillo de pulmón in Spain, and Onglet Steaks in France.

Ingredients:

100% Young local (Balady) breed freely farming without any binding.

Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision

Minimal travel time to the governmental abattoir

Slaughtered at the governmental abattoir to have the approvals and the required stamps

GMO free

Raised naturally without any hormones

Clean, happy & well looked after animals

Ways of cooking:

Stir-Fry, BBQ (preferred to be seasoned 4 hrs. at <5°C), Sous vide way, Smoking, Skillet to oven (slow cooking)

Cooking tips & Instructions:

Before you start grilling your meat, be sure to season them. These cuts love some simple salt and pepper, but a mild steak seasoning can help bring out some of the incredible flavors without becoming overbearing. Fire up the grill and wait for it to come to full temperature before placing your hangers on. Remember: high heat is key for these steaks!

Place the steaks on the grill and cook for about 3-4 minutes on each side. Use a meat thermometer to ensure that your temperature is between 57 and 66 degrees Celsius. If so, remove them from the grill and allow them to rest for 5 minutes. Like skirt or flank steaks, hangers benefit from a marinade with a strong acidic component.

Hanger steak is a lean cut, so it doesn’t have the fat content that other steaks have. Fat breaks down during the cooking process to naturally tenderize the steak. When your beef lacks fat, you’ll need to do a bit of manual tenderizing.

Marinate your Hanger in the refrigerator, not at room temperature.  This will help keep your food safe from food-borne illnesses.

Keep marinating meat away from other foods in your fridge to avoid unsafe contamination of the raw meat.

Use a combination of an acid, oil, and spices in your marinade. (Usually lemon juice, balsamic vinegar, soy sauce, or Worcestershire sauce work well), brown sugar, and your favorite mix of steak spices. Black pepper, garlic, and thyme are popular choices.

Make sure to discard the unused marinade once it’s time to cook the meat and don’t use it as a sauce unless you cook it first because it will contain raw steak juices