{"product_id":"1758549748-5a445c59","title":"Standing Stone American Wagyu Hanger Steak","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eStanding Stone American Wagyu Hanger Steak\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e(Avg Weight 1.0 - 1.5 lbs)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Butcher’s Cut\" — Rare, Robust, and Unforgettable.\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eFor 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eIt is the definition of a \"Bistro Steak.\" It is the traditional cut used for\u003cspan\u003e \u003c\/span\u003e\u003ci data-path-to-node=\"2\" data-index-in-node=\"96\"\u003eSteak Frites\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ein 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eStanding Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eHanger Steak \/ Onglet (Hanging Tender)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eNorth Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eAmerican Wagyu (Angus\/Wagyu Cross)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eAvg 1.0 - 1.5 lbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e💡\u003cspan\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eRemove the center, sear it hard.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Prep:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eThe 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.\"\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Heat:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eUse ripping high heat (cast iron or grill). You want a dark, caramelized crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Doneness:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"14\"\u003eMedium-Rare (130°F)\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eThe Rest:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eRest for 5-10 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,4,0\"\u003e\u003cb data-path-to-node=\"6,4,0\" data-index-in-node=\"0\"\u003eThe Slice:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eSlice distinctly\u003cspan\u003e \u003c\/span\u003e\u003cb data-path-to-node=\"6,4,0\" data-index-in-node=\"28\"\u003eagainst the grain\u003c\/b\u003e. The grain is coarse and runs along the length of the muscle, so slice it into medallions to ensure it is tender.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018529755294,"sku":"11615","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_0b76cdad-1636-4f23-9dba-a1a47e412462.jpg?v=1758549751","url":"https:\/\/www.vicekitchen.com\/products\/1758549748-5a445c59","provider":"Vice Kitchen","version":"1.0","type":"link"}