Hanger Cut (AKA: Butcher's Steak or Onglet)

Wagyu Hanger Cut

The Wagyu Hanger Cut, often referred to as the "butcher's steak," is a highly prized cut known for its intense flavor and exceptional tenderness. Sourced from the plate section of the cow, this cut is rich in marbling, giving it a juicy, beefy taste that stands out among other cuts. It is a favorite among chefs and meat enthusiasts for its unique texture and deep, savory profile.

Key Features:

• Marbling: Rich marbling that enhances both juiciness and flavor.
• Texture: Tender and slightly coarse, offering a satisfying bite.
• Flavor: Intense, beefy flavor with a rich, savory finish.
• Cut: Sourced from the plate section, specifically the diaphragm muscle.

Cooking Tips:

The Wagyu Hanger Cut is best cooked quickly over high heat to medium-rare, ensuring the meat remains tender and juicy. Due to its rich flavor, it pairs well with bold seasonings or a simple salt and pepper rub. Be sure to slice against the grain to maximize tenderness.

Serving Suggestions:

Serve this cut with hearty sides like roasted potatoes, grilled vegetables, or a robust salad. It also pairs beautifully with a full-bodied red wine, such as a Syrah or a Malbec.