I’m glad that forgotten cuts like hanger steak are finally getting the attention they deserve. Rightfully so, because it’s a truly delicious steak. Plus, it fits perfectly within today’s ‘nose-to-tail’ philosophy. Hopefully it’s here to stay — I’m definitely a big supporter of that!

Bert-Jan Lantinga

Hanger steak trimmed Black Angus USA

The Hanger steak from Black Angus cattle in the United States is a special cut with plenty of character. This part of the animal is firm, full of flavour, and loved by chefs and butchers who know what they are doing. The grain is coarser than tenderloin, but that is exactly what keeps the meat juicy and lets you truly taste the beef. This trimmed version is fully cleaned, so you can start cooking right away. Sear quickly, let it rest, and slice thinly. It does not need anything more.

What is Hanger steak?

Hanger steak is a muscle located behind the lungs and, like bavette, is often seen as a forgotten cut. Less and less so, fortunately. In Paris, Hanger steak has been popular in bistros for years, though there it is known as onglet. And rightly so, because when it comes from a quality breed, the meat is tender, juicy, and full of flavour. And with USA Black Angus, that is certainly the case.

Hanger steak Black Angus USA

As mentioned, Hanger steak is a unique cut, but you should eat it from a high quality beef breed. This Hanger steak comes from one hundred percent USA Black Angus. For over two years, these purebred cattle graze on vast open fields, larger than we can imagine. Black Angus cattle grow up stress free and after about two years move to a spacious feedlot where they are put on a one hundred percent natural grain or corn diet. Black Angus cattle unmistakably enjoy a good life, and you can taste that. The flavour and texture of pure American Angus beef are almost irresistible.

Order Hanger steak Black Angus online

You can order this trimmed Hanger steak easily at The Butchery. Each piece is cleaned by hand, vacuum sealed, and delivered deep frozen. Order before eleven in the morning and you will receive the meat the same evening in the Netherlands and Belgium. Prefer another delivery moment. No problem, you simply choose what suits you best. Thaw, cook briefly, slice — and you have something truly special on the table.