The SRF Black® hanger steak is a unique cut with the deep flavor of higher tier cuts with a strong grain like skirt and flank steak. Like other butcher cuts it’s also a good value. Average weight is 1.3 lbs. per package.
The SRF Black® hanger steak is a unique cut with the deep flavor of higher tier cuts with a strong grain like skirt and flank steak. Like other butcher cuts it’s also a good value. Average weight is 1.3 lbs. per package.
Pioneers of American Wagyu
Sustainably Raised
Wet-Aged For 21+ Days
The SRF Black® American Wagyu hanger steak is a coarse-grained cut that’s rich with beefy flavor. Called the onglet in French bistros, it’s also known as the hanging tender, pillar, hanger and hanging tenderloin pillar. Of all the butcher’s cuts, the hanger steak is the most difficult to find. The hanger is high in value since it has the richness of more famous steaks, like the ribeye and NY strip, but isn’t in the same price category.
There is just one hanging tender per animal, which explains why it’s less common. We trim our hanger steaks of excess connective fibers and silver skin, leaving two pieces or columns. Each Snake River Farms package contains these two pieces, both ready for the skillet or grill. The distinctive grain holds seasoning or marinade well.
Average weight per package: 1.3 lbs. Each package contains 2 steaks.
The hanger steak has a coarse texture that sears nicely on high heat and is best cooked medium rare to medium to prevent it from becoming dry and tough.
Sear on a hot grill or skillet for about 2 to 3 minutes per side. Since this cut is somewhat round and cylindrical, rotate so all surfaces are exposed to heat and caramelize.
Internal temperature is the most accurate way to know if your steak is done. Use a good quality thermometer to monitor. Target 120°F for medium rare and 130°F for medium.
Rest the hanger steak 5 to 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
To achieve the most tender bite, it’s important to cut against the large grain.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Details
The SRF Black® American Wagyu hanger steak is a coarse-grained cut that’s rich with beefy flavor. Called the onglet in French bistros, it’s also known as the hanging tender, pillar, hanger and hanging tenderloin pillar. Of all the butcher’s cuts, the hanger steak is the most difficult to find. The hanger is high in value since it has the richness of more famous steaks, like the ribeye and NY strip, but isn’t in the same price category.
There is just one hanging tender per animal, which explains why it’s less common. We trim our hanger steaks of excess connective fibers and silver skin, leaving two pieces or columns. Each Snake River Farms package contains these two pieces, both ready for the skillet or grill. The distinctive grain holds seasoning or marinade well.
Average weight per package: 1.3 lbs. Each package contains 2 steaks.
Cooking Tips
The hanger steak has a coarse texture that sears nicely on high heat and is best cooked medium rare to medium to prevent it from becoming dry and tough.
Sear on a hot grill or skillet for about 2 to 3 minutes per side. Since this cut is somewhat round and cylindrical, rotate so all surfaces are exposed to heat and caramelize.
Internal temperature is the most accurate way to know if your steak is done. Use a good quality thermometer to monitor. Target 120°F for medium rare and 130°F for medium.
Rest the hanger steak 5 to 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
To achieve the most tender bite, it’s important to cut against the large grain.
Beef Grading
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
Plate
The plate primal is located on the underside of the animal directly beneath the rib primal. SRF Wagyu™ cuts from this primal have a high fat content which makes them juicy and full of flavor. Key muscles in the plate primal are the serratus ventralis (plate ribs) and transversus abdominus (skirt steak).
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Frequently Asked Questions
What is a hanger steak?
The hanger steak gets its name from its position, as it hangs from the kidney just below the tenderloin on the inside of the left hindquarters, attaching to the last rib.
Is hanger steak good?
Although difficult to find, the hanger boasts comparable richness and flavor to more well-known steaks like the ribeye and the New York strip, but at a friendlier price point.
What is the Snake River Farms Guarantee?
We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us."
What is SRF Black® and SRF Gold®?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black® and SRF Gold® grade above USDA Prime. The SRF Black® grades between a BMS 6 to 8; SRF Gold® is the highest marbled with a BMS score at 9+.
Overall rating: 4.7733335 / 5 from 300 reviews.
AI Generated Review Summary
The SRF Black® American Wagyu hanger steak is highly praised for its rich beefy flavor, excellent quality, and tender texture. Customers appreciate its unique cut, great marbling, and fantastic flavor, though opinions on packaging vary.
"Great flavor and especially liked the sage and secure packaging that the steak arrived in." — Lana L.
"Excellent flavor and great value compared to the pricier cuts like the cowboy ribeye." — Tirso F.
"We have been ordering from Snake River Farms for a few years now... always top quality meats and fantastic flavor." — Janet M.
Reviews
Easy to cook and easy
"Easy to cook and easy to slice. Tender and flavorful!"
— James S. (5/5)
Top shelf tender. This is
"Top shelf tender. This is one of my fav cuts from SRF. Great Quality at a great price."
— Milt M. (5/5)
Outstanding as always. Wouldn’t buy
"Outstanding as always. Wouldn’t buy any other read meat from anywhere else."
— melinda g. (5/5)
so glad i ordered this!
"so glad i ordered this! perfectly marbling and extremely tender. great for a sandwich but even better for Mongolian beef! 10/10"
— Kevin S. (5/5)
Truly delicious, one of the
"Truly delicious, one of the best cut of meat we have had."
— Merrilee G. (5/5)
We love the Wagyu Hanger
"We love the Wagyu Hanger Steak. . . . tender with great texture"
— Julie W. (5/5)
This was better than Wagyu
"This was better than Wagyu ribeye( my son bought me)"
— Tomoko L. (4/5)
Best I have ever had.
"Best I have ever had. Tender as can be & flavor was incredible."
— Walter F. (5/5)
tender and tasty, my favorite
"tender and tasty, my favorite steak from SRF"
— Edward S. (5/5)
One of my favorite cuts
"One of my favorite cuts by far. I love that they have the sinew removed and come in 2 separate pieces. Season it with Santa Maria seasoning, charcoal grill cook, and pair it with a bolder red wine, like a Cabernet, Petite Syrah, etc."
