A Wagyu Hanger Steak, also known as butcher's steak or hanging tenderloin, is a cut of beef steak prized for its flavor. Approximately 9 oz.
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A tender cut between the ribs and the loin, with dense muscle, ideal for marinating and slicing thinly, the Hanger steak, sometimes called the “Butchers Steak”, is prized for its flavor. Because the hanger steak comes from a supporting rather than active muscle, it yields more tender meat than the skirt or flank. This steak fares best at medium rare cooking; anything above medium can make it tough. Use a marinade with a strong acid component (such as citrus juice, vinegar, or wine) before grilling or broiling to add moisture and tenderness.
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