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Hanger Steak

Hanger Steak

59,99 zl

Each steer only has one. Hanger steak is cool, like that indie band still playing at your local club. You know how good it is, but it seems to be a secret between them and you. For donkeys years it wasn't even sold to the general public, reserved mostly for ground beef, or taken home by the butchers, hence the nickname "butcher's steak." If you lived in France, you would have seen it on bistro menus as onglet—a popular cut for steak frites. It caught on in the early 2000s and started appearing on menus of American bistros and fancy restaurants alike. Why? Because it offers the rich taste of more expensive cuts of meat like ribeye or strip, without the cost.

It’s not the tenderest steak on the menu, but what it lacks in tenderness, it more than makes up for in flavor. This cut is best when marinated and cooked quickly over high heat by grilling or broiling, and served right away.

    Also sold as

    Butcher's steak, hangar (this is an incorrect spelling but appears frequently), arrachera (Mexico), fajitas arracheras (South Texas), bistro steak, onglet (France).

    How Long Was It Aged

    Up to  21 days.
    The Best Way to Cook It: Pan-frying, grilling, broiling, roasting. Hanger steaks take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook hanger steak. It can be stuffed, grilled, or seared.

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