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- Description
Wagyu, originally from Japan, is celebrated for its superior marbling, tenderness, and rich, buttery flavor. First introduced to the U.S. in 1975, Wagyu beef now appears on menus at top restaurants worldwide. Historically used in Japan for pulling heavy loads, the breed was valued for its endurance—a trait linked to its unique ability to develop intra-muscular fat, or marbling, which enhances both flavor and tenderness.
Our Wagyu Beef hanging tender, also known as hanger steak or butcher's steak, is a flavorful and relatively tender cut of beef from the plate (belly) of the animal, near the diaphragm. It's a single, long muscle that hangs from the diaphragm, hence the name. Because of its location and the fact that it doesn't do much work, it's known for its tenderness.
Key Characteristics:
Flavor:
It has a rich, beefy flavor, often described as one of the most flavorful cuts of beef.
Tenderness:
It's a tender cut, though not as tender as filet mignon, offering a nice chew.
Appearance:
It's a long, flat muscle with a distinct grain.
Rarity:
Each animal only yields one hanging tender, making it a relatively rare cut.
Butcher's Cut:
Historically, butchers often kept this cut for themselves due to its high quality and flavor.
