Title
Standing Stone American Wagyu Hanger Steak
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Hanger Steak (Avg Weight 1.0 - 1.5 lbs)
The "Butcher’s Cut" — Rare, Robust, and Unforgettable. For generations, this steak was known as the "Butcher's Cut" because butchers would keep it for themselves rather than sell it. There is only one Hanger Steak per animal, "hanging" from the diaphragm between the rib and the loin. It is prized for having the most intense, savory beef flavor of any cut on the steer. In our American Wagyu program, sourced from our partners at North Georgia Meat Company (NGM), this steak is elevated even further. The natural coarseness of the muscle is softened by the Wagyu genetics, and the deep, iron-rich meat is threaded with marbling that creates a texture similar to a Ribeye but with the bold flavor of a Skirt Steak.
Why It’s a Staple: It is the definition of a "Bistro Steak." It is the traditional cut used for Steak Frites in high-end French bistros. It offers a unique texture—a slight chew that yields to incredible tenderness—and a flavor profile that stands up to strong sauces like chimichurri, peppercorn cream, or red wine reductions.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Hanger Steak / Onglet (Hanging Tender)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1.0 - 1.5 lbs
💡 The Chef’s Method: Remove the center, sear it hard.
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The Prep: The Hanger steak has a tough, inedible membrane running down the center. If it hasn't been removed, butterfly the steak to cut this sinew out, separating the meat into two long, cylindrical "lobes."
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The Heat: Use ripping high heat (cast iron or grill). You want a dark, caramelized crust.
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The Doneness: Medium-Rare (130°F) is the absolute limit. Hanger steak has a very distinct iron flavor that can taste "livery" or metallic if cooked past medium. It is best enjoyed pink.
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The Rest: Rest for 5-10 minutes.
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The Slice: Slice distinctly against the grain. The grain is coarse and runs along the length of the muscle, so slice it into medallions to ensure it is tender.
Standing Stone American Wagyu Hanger Steak (Avg Weight 1.0 - 1.5 lbs)
The "Butcher’s Cut" — Rare, Robust, and Unforgettable. For generations, this steak was known as the "Butcher's Cut" because butchers would keep it for themselves rather than sell it. There is only one Hanger Steak per animal, "hanging" from the diaphragm between the rib and the loin. It is prized for having the most intense, savory beef flavor of any cut on the steer. In our American Wagyu program, sourced from our partners at North Georgia Meat Company (NGM), this steak is elevated even further. The natural coarseness of the muscle is softened by the Wagyu genetics, and the deep, iron-rich meat is threaded with marbling that creates a texture similar to a Ribeye but with the bold flavor of a Skirt Steak.
Why It’s a Staple: It is the definition of a "Bistro Steak." It is the traditional cut used for Steak Frites in high-end French bistros. It offers a unique texture—a slight chew that yields to incredible tenderness—and a flavor profile that stands up to strong sauces like chimichurri, peppercorn cream, or red wine reductions.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Hanger Steak / Onglet (Hanging Tender)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.0 - 1.5 lbs
💡 The Chef’s Method: Remove the center, sear it hard.
-
The Prep: The Hanger steak has a tough, inedible membrane running down the center. If it hasn't been removed, butterfly the steak to cut this sinew out, separating the meat into two long, cylindrical "lobes."
-
The Heat: Use ripping high heat (cast iron or grill). You want a dark, caramelized crust.
-
The Doneness: Medium-Rare (130°F) is the absolute limit. Hanger steak has a very distinct iron flavor that can taste "livery" or metallic if cooked past medium. It is best enjoyed pink.
-
The Rest: Rest for 5-10 minutes.
-
The Slice: Slice distinctly against the grain. The grain is coarse and runs along the length of the muscle, so slice it into medallions to ensure it is tender.