Hanger Steak USDA Prime – Bold Flavor, Buttery Tenderness

Discover the Secret of the Chef’s Cut

Elevate your dining experience with the USDA Prime Hanger Steak, often called the “Butcher’s Steak” for a reason — it’s the cut chefs keep for themselves. Known for its exceptional tenderness and rich, beefy flavor, this steak delivers a deep, satisfying taste that rivals more expensive cuts like ribeye or filet mignon. Hand-selected from USDA Prime beef, which represents the top 2% of all beef in America, our Hanger Steak offers superior marbling, tenderness, and juiciness in every bite.

Whether you’re preparing a gourmet steak dinner at home or grilling outdoors with friends, this cut guarantees restaurant-quality results. Perfect for grilling, pan-searing, or sous vide cooking, the Hanger Steak’s natural flavor profile shines best when cooked to medium-rare and sliced against the grain for an unforgettable experience.

Perfectly Marbled, Rich in Juicy Goodness

Our USDA Prime Hanger Steak stands out for its exceptional marbling, giving you the perfect balance of tenderness and flavor. As the fat melts during cooking, it bastes the meat from within, creating an irresistibly juicy and buttery texture. This steak has long been a hidden gem among top chefs, offering a robust, beef-forward flavor that’s perfect for steak lovers who crave depth and richness.

🔥 Ideal for Every Occasion:

• Perfect centerpiece for steak dinners

• Great for gourmet tacos, steak sandwiches, or rice bowls

• Pairs beautifully with garlic butter, chimichurri, or peppercorn sauce

At WagyuBeef.store, we ensure that each steak is hand-cut, vacuum-sealed, and shipped fresh to preserve its quality and flavor. The result? A premium steak that’s as versatile as it is delicious. Make your next meal extraordinary with the Prime Hanger Steak — the perfect combination of luxury, flavor, and affordability that delivers a truly unforgettable dining experience.

“Hanger steak, until fairly recently was known more by its French name onglet steak. This cut circumnavigates the diaphragm and so is a long and relatively thin, fibrous muscular steak. Having done a lot of work over the life of the beast it is particularly delicious in it beefiness but with a faint ’pale’ offal quality that I love.

This is not a cut for cooking rare or one for those who like their meat cooked through. Hanger steak wants to be medium-rare to medium and is therefore best rested at an internal temperature of about 54°C. The density and structure of the meat needs patience and cooks a little longer than one would expect for a cut so narrow.
Hanger steak responds well to charcoal and the frying pan. Start it over a high heat as you really want to achieve some browning for maximum taste delivery.