Australian Wagyu Hanging Tender – The Butcher's Steak
Exceptionally tender, juicy and remarkably velvety, our Australian Wagyu Hanging Tender is one of the most impressive butcher's cuts we offer.
Also known as hanger steak or the butcher's steak, hanging tender has long been prized for its deep beef flavor and tenderness. Historically, butchers were known to keep this flavorful cut for themselves rather than put it in the display case.
When we cooked and tasted our Australian Wagyu Hanging Tender, the texture immediately reminded us of filet mignon. It was exceptionally juicy and tender, with a soft, almost melty quality and very little resistance in each bite.
Of all the Wagyu cuts we tasted, this was one of the two most velvety in texture.
Unlike some of our other Australian Wagyu products, this Hanging Tender was not supplied with a designated Beef Marbling Score (BMS). Rather than assigning it a grade it wasn't given, we prefer to let the quality of the cut speak for itself.
Each package contains approximately 4–4.5 lbs of whole Australian Wagyu Hanging Tender, giving you the opportunity to trim and portion this traditional butcher's cut into individual steaks at home.
Why Hanging Tender Is Special
The hanger is a relatively uncommon cut located near the diaphragm. There is only a limited amount on each animal, which is part of what has made it a favorite among butchers.
While filet mignon is celebrated for tenderness, hanging tender brings something different to the table: a similarly soft, tender eating experience with a deeper, more pronounced beef flavor.
For someone who loves filet but wants to explore beyond the traditional steakhouse cuts, hanging tender is an outstanding choice.
Preparing Your Hanging Tender
Whole hanging tender has a natural strip of firm connective tissue running through the center of the cut. This is a normal characteristic of hanger steak and should be removed before cooking.
Carefully separate the meat along the center seam and trim away the tough connective tissue. Once removed, the remaining hanger can be portioned into individual steaks.
Because this product is sold as a whole butcher's cut, some trimming is required and the finished steak weight will be less than the original package weight.
How We Recommend Cooking It
Once trimmed and portioned, hanging tender is best prepared simply.
Season the steaks with coarse salt and cook over high heat to develop a deeply browned exterior while keeping the center tender and juicy.
We recommend using an instant-read thermometer rather than relying strictly on cooking time.
For this cut, our preferred doneness is medium-rare:
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Rare: Remove at approximately 115–120°F
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Medium-Rare: Remove at approximately 120–125°F
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Medium: Remove at approximately 130–135°F
Allow the steak to rest for approximately 5 minutes after cooking. For maximum tenderness, slice the finished hanging tender across the grain before serving.
For food-safety guidance, the USDA recommends cooking whole cuts of beef to 145°F followed by at least a 3-minute rest.
Product Details
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Australian Wagyu
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Also known as Hanging Tender or Hanger Steak
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Approximately 4–4.5 lbs per package
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No designated BMS supplied
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Exceptionally tender and juicy
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Soft, melty and velvety texture
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Rich beef flavor
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Whole butcher's cut requiring some trimming
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Ideal for grilling or high-heat searing
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Ships frozen
If you love the tenderness of filet mignon but want a cut with its own distinctive character, Australian Wagyu Hanging Tender delivers an exceptionally juicy, velvety steak with the deep flavor that made hanger steak a butcher's favorite.
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| Order Size (lbs) | Shipping Cost | Hawaii Surcharge |
|---|---|---|
| 1-7 lbs. | $75.00 | $45.00 |
| 8 lbs. or more | FREE | $45.00 |
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Preparation Instructions
