Information about Beef Hanger Steak.
Beef Hanger Steak is a delicious cut of meat that is also referred to as “Onglet” or “Butchers Steak”, it is a like a Skirt Style Steak with a coarse texture. This Steak is excellent grilled on the Barbecue or on a hot Griddle / Pan, with juicy results when left a little Pink in the middle of the Steak. Hanger Steak is a natural cut piece that is approximately 800g, weights doo vary depending on the size of the cow.
What is Beef Hanger Steak?
It is a twin piece of steak with coarse texture at 800g approx.
The Hanger Steak is comprised of 2 pieces of long narrow skirt type of Steak, 24cm long x 5cm wide. The texture of the Steak is fairly coarse with lovely fat marbling throughout the meat, this helps with flavour & moisture when grilling. Beef Hanger Steak gets its name because it is found hanging inside the Rib Cage. This Steak is part of the diaphragm & is the muscles that help to move the ribs when breathing.
Hanger Steak has other names depending what country you are from, USA / UK:- Hanger Steak. Europe:- Onglet Steak.
The cow only has 1 Hanger Steak & as these are not very large, makes them a little more expensive to produce than the average cut. These Steaks were often kept by the Butchers traditionally & not sold to the public, hence it was also called “Butchers Steak”.
How is Beef Hanger Steak produced?
The Hanger Steak is cut from inside the rib cage as a whole piece.
The Hanger Steaks are cut from the carcase when it is still warm immediately after the whole carcases are split & cleaned. Expert Butchers carefully remove the Steak at the top & bottom, not cutting into the main pieces of meat. The Steaks are trimmed & tidied up before rinsing & hanging on separate hooks on racks that are then placed into very cold blast fridges, this brings the temperature of the Steak down very quickly.
We make the Beef Hanger Steaks in wholesale production in larger volumes. The large scale production is more efficient & the cost per portion is reduced through faster skilled labour, the use of renewable energy, lower cost of raw meat & shipping in larger volumes direct to our distribution.
How are Beef Hanger Steaks packed?
We pack our Hanger Steaks singularly in Vacuum Sealed Pouches.
Once the Hangers Steaks are down to a temperature of 2-3°c they are placed into our Freezer Friendly Recyclable Pouches, 1 piece per pouch. Packing this quickly keeps the natural moisture & flavour in the meat. Once packed the Steaks are then labelled with full farm to fork traceability, placed into reusable plastic crates & “Blast Frozen” to -25°c.
The Beef Hanger Steaks have a 24 month frozen shelf life when kept at -18°c or lower. The packaging protects the Steak from Freezer Burn, any cross contamination when thawing out in the fridge & when being delivered to your door.
The Hanger Steaks are packed & frozen down very quickly making these a great Steak with Low Histamine Levels, ideal for those suffering with Mast Cell Disease. The meat doesn’t breakdown with increased enzyme activity during the time from cutting to freezing.
The Plastic Pouches we now use are stronger & thinner than before, this is our commitment to Reduce our amount of plastic for a a lower Carbon Footprint. Please see this link on How to recycle plastic. Doing our best for a Greener future #swf_recycle♻
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our meats.
Is Beef Hanger Steak good value for money?
Beef Hanger Steak is prepared as a wholesale piece & is cheaper to buy.
To save customers money the Beef Hanger Steak is prepared & trimmed up to leave as a twin whole piece that only needs a few minutes work to remove the silver-skin between them. This is very easily done by running a sharp knife down each side to separate the skirts. The Hanger Steak has gained more popularity over the last few years & appears on more restaurant menus increasing the average price per kilo in the Butchers.
Buying Hanger Steak as the Butchers would buy them is better because the simple exercise of removing the Silver Skin between the Steaks saves you pounds £ per kilo. giving you more meat for your money #moremeatfym.
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in the North & South of Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed Beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our Beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Is Beef Hanger Steak nutritious?
Natural good quality Beef has always been an excellent source of nutrients, Hanger Steak is a nutritious Steak.
Hanger Steak has dark coloured meat & is filled with Protein, Vitamins & Minerals. It is a “Good Healthy Eating Steak”, it only needs a little seasoning for added flavour. The intramuscular fat renders down during grilling, this gives you rich tasting lean Steaks.
The texture of these Beef Hanger steaks is coarse with a dark red colour when first removed, the flavour of these is quite strong & Beefy. The young cattle they are selected from have a good PH balance as once you have these exposed to the air, they will turn bright red once they become oxygenated & not stay dark like poor quality meat with a higher PH.
How do you cook Beef Hanger Steaks?
Hanger Steak is best cooked on a Hot Griddle or the Barbecue.
Most Steaks are best when Grilled, the Hanger Steak is an easy one to Grill quickly for great results when you want a quick delicious meal. Hanger Steak is a very tender meat when cooked to Medium Rare (still Pink in the middle) & is very juicy.
How to prepare Beef Hanger Steak before cooking:
- Place the Steak into the fridge (keep in the pack) & let thaw out slowly.
- Remove the Steak from the fridge & leave on the side (keep in the pack) for 30 minutes.
- Take the Steak out of the pack & place on a cutting board, carefully run a sharp knife down either side of the middle Silver Skin separating the two Hanger Steak pieces
- Rinse both Steaks gently under cold water, once rinsed pat dry with paper towel.
- Season your Steaks all over with Salt & Pepper & leave for 20 minutes before cooking.
How to Grill your Beef Hanger Steak:
- Heat your Griddle or Barbecue up to very hot
- Lay the Hanger Steaks (going away from you) on the Griddle or BBQ
- Turn after a few minutes & when Browned on both sides, check that it is still Pink on the inside.
- Don’t over cook this piece or it will be tough.
- Remove & rest once you have achieved your preferred doneness
Easy to follow videos on how to grill your Beef Hanger Steaks:
- How to Prepare & Grill your Beef Hanger Steak.
- Hot Griddle Hanger Steak as a whole piece, nice & rare.
Pro Tip:
Always rest your Beef Hanger Steak before serving (on a wooden board loosely covered) helps the juices get absorbed back into the meat as it relaxes becoming more tender.
See table below for temperatures for preferred Doneness of Beef:
Doneness | Description | Remove temp | Final temperature |
Rare | Cool red centre | 49°C | 52°C |
Med Rare | Warm red centre | 54°C | 56°C |
Medium | Warm pink centre | 60°C | 63°C |
Med Well | Slightly pink centre | 63°C | 66°C |
Well done | Little or no pink | 68°C | 71°C |
The Sherwood Beef Hanger Steak is excellent when cooked in a hot pan or skillet with a little butter for a few minutes on each side. Make quick n’ easy meals for a busy weekday dinner or for a weekend lunch from the Barbecue. These were a very popular cut with late Michel Roux Senior in his restaurants he was a renowned world-class chef, so you know that these are worth trying with some of his recipes.
Sharing your favourite Hanger Steak cooks on Social Media.
Good meat is definitely something to enjoy when it’s cooked properly & served with your favourite wine or beer. Making Restaurant Quality Meals at home without the price tag of a Restaurant luxury Steak from the menu, is a great treat for all the family. The Beef Hanger Steak is a sharing piece of meat that feeds 3-4 people depending on portion size….. sharing great meat dishes at home is why we have meat online.
Sharing food at home is great & we love to see what recipes people make with our meats when they share their cooks on Social Media. We are very social & love to share the cooks our customers make at home, why not join us on Social Media to inspire others?!
We are on the 3 main Social Media platforms; Facebook, Instagram & Twitter. Follow us to see what’s cooking & new ideas, use our Hashtags on these platforms making it easier for us to find your cooks with your Steak.
Many people are unsure what Hanger Steak is or on how to cook this at home & through your posts on Social Media they are able to learn the Pro Tips of low & slow cooking. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Sherwood Hashtags:
#swf_brand #ourbrandisapromise #abrandisapromise #hangersteak #ongletsteak #beefhangersteak
How to prepare, cook & recipes for Beef Hanger Steak:
Cooking Hanger Steak after the silver-skin has been removed
Cooking Beef Hanger Steak with silver-skin in
Frequently Asked Questions About Hanger Steak:
What is Beef Hanger Steak?
Beef Hanger Steak is a 2 muscle Steak cut from in between the Rib & The Sirloin area of the carcase.
What other names are Beef Hanger Steaks called?
Beef Hanger Steak is also referred to as Beef Onglet (French name) or Butchers Steak (butchers used to keep this for themselves).
Is Hanger Steak tender?
The Hanger Steak is a coarse grained meat & is very tender & juicy when grilled on the Barbecue, let the Steak rest as a whole piece before cutting in to portions.
How do you cook Beef Hanger Steak?
Hanger Steak is best cooked in a hot frying pan & removed when still Pink in the middle. Don't over cook because it will be tough.
Is Hanger Steak (Onglet Steak) good value for money?
Hanger Steak has increased in price over the last few years, due to its popularity. You can still buy Hanger Steaks online at a cheaper price from wholesalers, rather than the butchers.
- INFORMATION ABOUT BEEF HANGER STEAK
-
Information about Beef Hanger Steak.
Beef Hanger Steak is a delicious cut of meat that is also referred to as “Onglet” or “Butchers Steak”, it is a like a Skirt Style Steak with a coarse texture. This Steak is excellent grilled on the Barbecue or on a hot Griddle / Pan, with juicy results when left a little Pink in the middle of the Steak. Hanger Steak is a natural cut piece that is approximately 800g, weights doo vary depending on the size of the cow.
What is Beef Hanger Steak?
It is a twin piece of steak with coarse texture at 800g approx.
The Hanger Steak is comprised of 2 pieces of long narrow skirt type of Steak, 24cm long x 5cm wide. The texture of the Steak is fairly coarse with lovely fat marbling throughout the meat, this helps with flavour & moisture when grilling. Beef Hanger Steak gets its name because it is found hanging inside the Rib Cage. This Steak is part of the diaphragm & is the muscles that help to move the ribs when breathing.
Hanger Steak has other names depending what country you are from, USA / UK:- Hanger Steak. Europe:- Onglet Steak.
The cow only has 1 Hanger Steak & as these are not very large, makes them a little more expensive to produce than the average cut. These Steaks were often kept by the Butchers traditionally & not sold to the public, hence it was also called “Butchers Steak”.
How is Beef Hanger Steak produced?
The Hanger Steak is cut from inside the rib cage as a whole piece.
The Hanger Steaks are cut from the carcase when it is still warm immediately after the whole carcases are split & cleaned. Expert Butchers carefully remove the Steak at the top & bottom, not cutting into the main pieces of meat. The Steaks are trimmed & tidied up before rinsing & hanging on separate hooks on racks that are then placed into very cold blast fridges, this brings the temperature of the Steak down very quickly.
We make the Beef Hanger Steaks in wholesale production in larger volumes. The large scale production is more efficient & the cost per portion is reduced through faster skilled labour, the use of renewable energy, lower cost of raw meat & shipping in larger volumes direct to our distribution.
How are Beef Hanger Steaks packed?
We pack our Hanger Steaks singularly in Vacuum Sealed Pouches.
Once the Hangers Steaks are down to a temperature of 2-3°c they are placed into our Freezer Friendly Recyclable Pouches, 1 piece per pouch. Packing this quickly keeps the natural moisture & flavour in the meat. Once packed the Steaks are then labelled with full farm to fork traceability, placed into reusable plastic crates & “Blast Frozen” to -25°c.
The Beef Hanger Steaks have a 24 month frozen shelf life when kept at -18°c or lower. The packaging protects the Steak from Freezer Burn, any cross contamination when thawing out in the fridge & when being delivered to your door.
The Hanger Steaks are packed & frozen down very quickly making these a great Steak with Low Histamine Levels, ideal for those suffering with Mast Cell Disease. The meat doesn’t breakdown with increased enzyme activity during the time from cutting to freezing.
The Plastic Pouches we now use are stronger & thinner than before, this is our commitment to Reduce our amount of plastic for a a lower Carbon Footprint. Please see this link on How to recycle plastic. Doing our best for a Greener future #swf_recycle♻
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our meats.
Is Beef Hanger Steak good value for money?
Beef Hanger Steak is prepared as a wholesale piece & is cheaper to buy.
To save customers money the Beef Hanger Steak is prepared & trimmed up to leave as a twin whole piece that only needs a few minutes work to remove the silver-skin between them. This is very easily done by running a sharp knife down each side to separate the skirts. The Hanger Steak has gained more popularity over the last few years & appears on more restaurant menus increasing the average price per kilo in the Butchers.
Buying Hanger Steak as the Butchers would buy them is better because the simple exercise of removing the Silver Skin between the Steaks saves you pounds £ per kilo. giving you more meat for your money #moremeatfym.
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in the North & South of Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed Beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our Beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Is Beef Hanger Steak nutritious?
Natural good quality Beef has always been an excellent source of nutrients, Hanger Steak is a nutritious Steak.
Hanger Steak has dark coloured meat & is filled with Protein, Vitamins & Minerals. It is a “Good Healthy Eating Steak”, it only needs a little seasoning for added flavour. The intramuscular fat renders down during grilling, this gives you rich tasting lean Steaks.
The texture of these Beef Hanger steaks is coarse with a dark red colour when first removed, the flavour of these is quite strong & Beefy. The young cattle they are selected from have a good PH balance as once you have these exposed to the air, they will turn bright red once they become oxygenated & not stay dark like poor quality meat with a higher PH.
How do you cook Beef Hanger Steaks?
Hanger Steak is best cooked on a Hot Griddle or the Barbecue.
Most Steaks are best when Grilled, the Hanger Steak is an easy one to Grill quickly for great results when you want a quick delicious meal. Hanger Steak is a very tender meat when cooked to Medium Rare (still Pink in the middle) & is very juicy.
How to prepare Beef Hanger Steak before cooking:
- Place the Steak into the fridge (keep in the pack) & let thaw out slowly.
- Remove the Steak from the fridge & leave on the side (keep in the pack) for 30 minutes.
- Take the Steak out of the pack & place on a cutting board, carefully run a sharp knife down either side of the middle Silver Skin separating the two Hanger Steak pieces
- Rinse both Steaks gently under cold water, once rinsed pat dry with paper towel.
- Season your Steaks all over with Salt & Pepper & leave for 20 minutes before cooking.
How to Grill your Beef Hanger Steak:
- Heat your Griddle or Barbecue up to very hot
- Lay the Hanger Steaks (going away from you) on the Griddle or BBQ
- Turn after a few minutes & when Browned on both sides, check that it is still Pink on the inside.
- Don’t over cook this piece or it will be tough.
- Remove & rest once you have achieved your preferred doneness
Easy to follow videos on how to grill your Beef Hanger Steaks:
- How to Prepare & Grill your Beef Hanger Steak.
- Hot Griddle Hanger Steak as a whole piece, nice & rare.
Pro Tip:
Always rest your Beef Hanger Steak before serving (on a wooden board loosely covered) helps the juices get absorbed back into the meat as it relaxes becoming more tender.
See table below for temperatures for preferred Doneness of Beef:
Doneness Description Remove temp Final temperature Rare Cool red centre 49°C 52°C Med Rare Warm red centre 54°C 56°C Medium Warm pink centre 60°C 63°C Med Well Slightly pink centre 63°C 66°C Well done Little or no pink 68°C 71°C The Sherwood Beef Hanger Steak is excellent when cooked in a hot pan or skillet with a little butter for a few minutes on each side. Make quick n’ easy meals for a busy weekday dinner or for a weekend lunch from the Barbecue. These were a very popular cut with late Michel Roux Senior in his restaurants he was a renowned world-class chef, so you know that these are worth trying with some of his recipes.
Sharing your favourite Hanger Steak cooks on Social Media.
Good meat is definitely something to enjoy when it’s cooked properly & served with your favourite wine or beer. Making Restaurant Quality Meals at home without the price tag of a Restaurant luxury Steak from the menu, is a great treat for all the family. The Beef Hanger Steak is a sharing piece of meat that feeds 3-4 people depending on portion size….. sharing great meat dishes at home is why we have meat online.
Sharing food at home is great & we love to see what recipes people make with our meats when they share their cooks on Social Media. We are very social & love to share the cooks our customers make at home, why not join us on Social Media to inspire others?!
We are on the 3 main Social Media platforms; Facebook, Instagram & Twitter. Follow us to see what’s cooking & new ideas, use our Hashtags on these platforms making it easier for us to find your cooks with your Steak.
Many people are unsure what Hanger Steak is or on how to cook this at home & through your posts on Social Media they are able to learn the Pro Tips of low & slow cooking. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Sherwood Hashtags:
#swf_brand #ourbrandisapromise #abrandisapromise #hangersteak #ongletsteak #beefhangersteak
- HOW TO COOK RECIPES FOR BEEF HANGER STEAK
-
How to prepare, cook & recipes for Beef Hanger Steak:
Cooking Hanger Steak after the silver-skin has been removed
Cooking Beef Hanger Steak with silver-skin in
- FAQ HANGER STEAK
-
Frequently Asked Questions About Hanger Steak:
What is Beef Hanger Steak?
Beef Hanger Steak is a 2 muscle Steak cut from in between the Rib & The Sirloin area of the carcase.
What other names are Beef Hanger Steaks called?
Beef Hanger Steak is also referred to as Beef Onglet (French name) or Butchers Steak (butchers used to keep this for themselves).
Is Hanger Steak tender?
The Hanger Steak is a coarse grained meat & is very tender & juicy when grilled on the Barbecue, let the Steak rest as a whole piece before cutting in to portions.
How do you cook Beef Hanger Steak?
Hanger Steak is best cooked in a hot frying pan & removed when still Pink in the middle. Don't over cook because it will be tough.
Is Hanger Steak (Onglet Steak) good value for money?
Hanger Steak has increased in price over the last few years, due to its popularity. You can still buy Hanger Steaks online at a cheaper price from wholesalers, rather than the butchers.