Sherwood Beef Hanger Steak is a two-piece skirt style steak separated by a thin sliver gristle. This is found hanging between the Rib Roast & the Sirloin & weighs approx 1 kilo. The piece is also called the Butchers steak (as the butchers always kept this for themselves) or Onglet skirt in France. A rich flavoured piece that delivers beautiful slices of steak for 5-Star dining at home.
These Beef Hanger Steaks are removed from the inside of the rib-cage & have been 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. This simple exercise keeps the costs down for producing these, & this means more money in your pocket.
The texture of these Beef Hanger steaks is course with a dark red colour when first removed, the flavour of these is quite strong & beefy. The young beef they are selected from have a good PH balance & this will be reflected in the meat because once you have these exposed to the air, they will turn bright red once they become oxygenated
Selected from our quality Irish Grass-Fed cattle & having an excellent coarse grain gives this piece amazing flavour & makes for very tender cooking results. The beef is rich in vitamins, minerals & is high in protein making these fine for those that are watching their daily food intake. To keep all this goodness locked in, we vacuum seal straight away from production.
The process from farm to fork is designed to maximise value for money & minimise waste, with welfare & the environment top of the list. All our production facilities are BRC Approved & we are always using local herds.
The Beef Hanger Steak is vacuum sealed in our clear recyclable pouches to ensure that all the natural ingredients & flavour are there for you when opened in your kitchen. The clear packaging protects the steak when being delivered to your door & when stored in your fridge or freezer. The clear pouches also stop it from drying out when raising to room temperature before cooking.
The process of cutting & packing is done under temperature control in a few minutes to stop the meat losing moisture & to give an extended shelf life because it greatly reduces the chance of bacteria from getting onto the meat. The vacuum sealing sucks the natural juices back into the steak to give a much fresher piece.
Sherwood Irish Grass-Fed beef is an excellent source of vitamins, minerals & protein that helps promote energy levels. 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.
All our beef is fully traceable through modern technology with animals now having virtual passports to ensure they are monitored from farm to fork.
We have the choice of excellent stock to choose from over here, & this gives us the wonderful opportunity to create & share our consistent “restaurant quality” tasty products.
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 take your time at the weekend on the BBQ. These were a very popular cut with late Michel Roux Senior & world class chef, so you know that these are worth trying with some of his recipes.
Enjoy our Irish Grass-fed Beef. Don’t forget to tag us in your social media posts. #abrandisapromise
How to cook Beef Hanger Steak
