Wagyu Hanging Tenders (Hanger Steak), MS3

This Wagyu hanger steak is the butcher’s best-kept secret! Once known as the Butcher’s Tender or Butcher’s Steak, allegedly because the meat men loved it so much, it was the cut they took home with them.

The Wagyu Hanging Tender literally hangs off the kidney of the steer, right below the tenderloin. It consist of two long, elliptical shaped pieces of meat connected by a piece of silver skin in the middle – remove that skin, and you’ve got two nice, generous Wagyu Hanger Steaks!  

Because this is no regular steak, but spectacular Australian Wagyu beef, you get a Hanger with supercharged flavor and incredible tenderness, all thanks to the special genetics of prized Wagyu cows. Marble Score 3 means that you get lots of that mouthwatering Kobe marbling, which literally melts into the meat as it cooks. Rich and beefy, the flavorful Hanger is tender and very versatile – grill, sear, broil it, smoke it, or add a nice marinade, this cut can be used for any preparation.

What you get: two large, 3-pound Wagyu Hanging Tenders that can be cut into four Hanger Steaks, total (just remove the silver skin that runs along the length). Cook to medium or medium-rare, and slice against the grain.

Australia is one of the largest Wagyu beef producers in the world. Our wagyu comes from same breeds used to produce coveted Japanese Kobe, raised first on mother’s milk, then free grazing on the open pastures of Australia, finally finished with a minimum of 300 days on grain to ensure that succulent tenderness.