Hanger Steak | Texas Wagyu
$18.00
Texas Wagyu Hanger Steak
The legendary "Butcher’s Cut." Historically kept by master butchers for their own family tables rather than sold to the public, the Hanger steak (onglet) is celebrated for possessing the deepest, most concentrated beef flavor of any cut on the steer. Because there is only one hanger steak per animal, it remains one of the rarest and most sought-after delicacies in culinary circles.
Hanging from the diaphragm between the rib and the loin, this active muscle boasts a loose, coarse grain that drinks in marinades and develops a blistering crust over high heat. By crossing champion Japanese Wagyu with heritage Black Angus, the G Five Texas Wagyu Hanger Steak infuses this famously robust cut with low-melting intramuscular marbling—transforming a cut known for bold, rustic bite into a buttery, succulent, steakhouse-grade centerpiece.
The G Five 50/50 Heritage Advantage
-
50% Texas Angus Backbone: Provides the bold, iron-rich, earthy mineral depth that makes the hanger steak the gold standard for classic French Steak Frites.
-
50% Japanese Wagyu Lineage: Wires delicate intramuscular fat directly into the coarse muscle fibers, ensuring the steak self-bastes under high heat and finishes with an exceptionally juicy, melt-in-your-mouth tenderness.
The Ultimate Bistro & Cast-Iron Cut
-
Parisian Bistro Classic: The foundational cut for authentic Steak Frites, traditionally seared hard in a cast iron pan and topped with compound herb butter, caramelized shallots, or a rich red wine reduction.
-
Exceptional Flavor Sponge: Its open, textured grain architecture grabs onto coarse seasonings, chimichurri, and citrus-garlic marinades far deeper than tightly grained steaks.
-
Natural Juiciness: Where standard grocery store hanger steaks can run dry or fibrous if pushed past rare, our Wagyu marbling keeps every slice glistening and fork-tender.
Product Highlights
-
Ultimate Rarity: Only a single hanger steak exists per steer, making every package a limited-allocation butcher cut.
Specifications
-
Cut: Boneless Hanger Steak (Center Tendon Removed / Two Clean Lobes)
-
Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
-
Packaging: Individually vacuum-sealed, flash-frozen
-
Shipping: Delivered rock-solid in a heavy-duty insulated cooler with dry ice
Chef’s Searing & Carving Guide
Because the hanger steak has long, loose muscle fibers, a scorching sear and slicing against the grain are essential to unlocking peak tenderness.
-
Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 20–30 minutes before cooking to remove the refrigerator chill.
-
Season Boldly: Pat completely dry on all sides with paper towels. Season generously with G5 SPG Seasoning or coarse sea salt and cracked black pepper right before hitting the heat.
-
Screaming-Hot Sear: Heat a heavy cast iron skillet over high heat until lightly smoking. Add a spoonful of G5 Wagyu Beef Tallow, lay the steak in, and sear undisturbed for 2 to 3 minutes per side.
-
Target Temperature: Hanger steak is at its absolute best at rare to medium-rare (125°F–130°F internal). Avoid cooking past medium, as high internal temperatures will cause the long muscle fibers to contract and tighten.
-
Rest & Carve Across the Grain: Rest on a warm cutting board for 8 minutes to allow the juices to settle. Crucial Step: Locate the directional grain of the meat and carve pencil-thick slices strictly against the grain to shorten the muscle fibers for maximum tenderness.