Thickness in Inches
NOTE: thicknesses and servings are approximate
This cut of meat was known as "butcher’s tenderloin." Because many people preferred cuts they deemed more attractive, butchers kept this hanger steak for themselves. However, the secret is out, and Wagyu butcher’s steak is becoming a popular option for many occasions. Appearance aside, this cut is rich with flavor and exquisite marbling for the characteristic creamy Wagyu texture and melt-in-your-mouth sensation.
About Lobel’s of New York Wagyu Hanger Steak
The Wagyu butcher’s tenderloin is a muscle that supports the diaphragm. It’s not connected to the bone, and as it’s a supporting muscle, it does less work than active muscles. This characteristic adds a level of buttery tenderness and prominent flavor that make this cut something special.
The steak is formed in two lobes, with a vein running down the center. We remove the vein and deliver both lobes in a single package. Cook it no more than medium rare and slice across the grain when serving to maximize the unique balance of flavor and texture.
Our American Wagyu is known for its unsurpassed quality. You can order confidently, no matter which cut you prefer, with the Lobel’s of New York family commitment to delivering outstanding quality, flavor, and tenderness. When you order from us, we deliver fresh, never frozen. Our master butchers hand-slice and prepare your meat on the day it ships. It arrives at your door at its finest, ready to enhance your dining experience.