Australian Hanging Tender (approx. 1kg)
Product Code: BAHT001
Rating: Be the first to write a review
Brand: The Meat Guy Hong Kong
Weight: 1.0kg
Product Condition: New
Australian hanging tender from The Meat Guy Hong Kong
- Can be cut to size for steaks or kept whole. (Final weight may vary slightly)
- Price: Whole piece $41.00/100g: Trimmed and portioned $45.50/100g
- Each piece comes individually vacuum packed and can be delivered chilled or frozen
- Our beef is flown in regularly so you can be sure it is freshso you can be sure it is fresh
- Contains no hormones or antibiotics
About
The Australian Hanging Tender, also known as the "Hanger Steak," is a prized cut of beef that has gained popularity among chefs and home cooks alike. This unique cut is derived from the diaphragm of the cow, specifically the area between the rib and the loin. What makes the hanging tender particularly special is its rich flavor and tenderness, making it a favorite for grilling and barbecuing enthusiasts.
In Australia, the hanging tender is often sourced from grass-fed cattle, which contributes to its exceptional taste and quality. This cut is relatively lesser-known compared to more common cuts like ribeye or sirloin, but once you experience its robust flavor, it’s sure to become a staple in your culinary repertoire.
Taste
The taste of Australian Hanging Tender is nothing short of extraordinary. Known for its deep, beefy flavor, this cut is well-marbled, which enhances its juiciness and tenderness. When cooked properly, it offers a rich, savory experience that is both satisfying and indulgent.
The texture of the hanging tender is unique; it’s tender yet has a slight chew, making it perfect for those who appreciate a hearty steak. The flavor can be further enhanced with marinades or rubs, but many enthusiasts recommend enjoying it simply seasoned with salt and pepper to let the natural flavors shine through.
Cooking
Cooking Australian Hanging Tender is a straightforward process that can yield impressive results. Here’s how to do it:
1. Preparation
- Marinate (Optional): For added flavor, consider marinating the meat for a few hours or overnight. A simple marinade of olive oil, garlic, and herbs works wonders.
- Bring to Room Temperature: Allow the hanging tender to sit at room temperature for about 30 minutes before cooking. This helps it cook evenly.
2. Cooking Methods
- Grilling: Preheat your grill to high heat. Season the hanging tender generously with salt and pepper. Grill for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for 5-10 minutes before slicing.
- Pan-Seering: Heat a cast-iron skillet over high heat with a little oil. Sear the meat for about 4-5 minutes on each side. Finish in the oven if necessary, depending on thickness.
- Sous Vide: For precision cooking, sous vide the hanging tender at 130°F (54°C) for 1-2 hours, then sear quickly on a hot grill or skillet to develop a crust.
3. Serving
Slice against the grain into thin strips for the best texture. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. A chimichurri sauce or garlic butter can elevate the dish even further.
Customer Reviews
No Reviews Posted Yet - be the first! (write review)
