Description
The hanger hangs off the diaphragm and there is exactly one on each carcass, so what we have on a given day is what came in that week. Ours come from grass finished cattle near Lockhart. We split it off the tough central membrane, pull the silverskin, and portion the two halves.
This wants fast, hot cooking and nothing else. Grill or a ripping hot pan, two minutes a side, and stop at medium rare. Rest it five minutes then slice across the grain at an angle, which on a hanger runs at a diagonal you can see clearly once it is cooked.
Specification
- Breed: Angus cross and Hereford, Caldwell County
- Aged: 14 days, wet, in the primal
- Feed: grass fed, grass finished
- Trim: central sinew removed, silverskin off
- Sold by: the piece, one hanger per animal
Cooking
Hot and quick over direct heat. Pull at 128F and go no further than 133F. Past medium the loose grain turns stringy and there is no fixing it.
Storage
Three days in the fridge. Hanger freezes better than most steaks because of its grain, so a month or two vacuum sealed will not hurt it.
H. Nakagawa (verified owner) –
Marinated it in soy and garlic overnight and grilled it two minutes a side. Already cleaned of the sinew so there was nothing to do but cook it.
Dana R. (verified owner) –
Best value cut in the shop. I get two of the 10oz and feed three people with rice and greens. Sliced across the grain like they say and it was tender all the way through.
Sam Whitcomb (verified owner) –
Strong beef taste, almost livery in a good way. Not for everyone in my house but I like it. The 14oz was a fair bit thinner than the 10oz I ordered before, which I assume is just how the muscle came off that week.