A-grade Hanger Steak
A-grade Hanger Steak is backordered and will ship as soon as it is back in stock.
Historically known as the butcher's steak — the cut butchers kept for themselves rather than selling. One per animal, intensely beefy with an almost mineral richness. Coarse-grained and deeply flavourful, it rewards a quick sear to medium-rare and nothing more.
🚚 HK$60 Flat Rate · Next-Day Delivery · 🧊 Cold Chain
A-grade Hanger Steak is backordered and will ship as soon as it is back in stock.
Description
Description
A-grade Hanger Steak — The Butcher's Secret Cut
The hanger steak is one of the most flavourful cuts on the animal — historically known as the "butcher's steak" because butchers kept it for themselves rather than selling it. Our A-grade Hanger Steak is sourced from premium cattle and delivers an intensely beefy, almost mineral flavour that steak enthusiasts crave.
This cut hangs from the diaphragm (hence the name), and its unique position means it does very little work — resulting in a remarkably tender steak with a loose, juicy texture when cooked correctly. The grain is coarser than a fillet but the flavour is far more interesting. Best served medium-rare to medium; cooking beyond medium will toughen the fibres.
A favourite in French bistros (as onglet) and increasingly prized in Hong Kong's steak restaurants. Season simply with salt and pepper, sear in a screaming-hot pan or on the braai, and rest well before slicing against the grain.
Delivered frozen. Defrost in the fridge overnight. Bring to room temperature 30 minutes before cooking. Pat dry and season generously. Sear 3–4 minutes per side for medium-rare. Rest at least 5 minutes before slicing.
