Black Onyx Hanger Steak 1kg

NOTE: Pieces are naturally irregular in size and shape. Sinew has been removed and a little fat left on for flavour.

The hanger hangs from the last rib, and there is only one per animal. That scarcity is how it earned its nickname: the Butcher's Steak, the cut butchers kept for themselves. Generous marbling gives it real tenderness and a deep, beefy flavour. 

Inspiration: Hanger steak needs fast, fierce heat. Get the pan or grill properly hot, sear the steak hard on all sides, and remove it at around 46°C for a rare finish. This cut is best enjoyed rare to medium rare; cooking it beyond that can make it tough. Since the pieces differ in size, cook to temperature rather than the clock. Rest it, then slice thickly against the grain, which runs wide and loose. Serve it bistro style with shallots, butter and frites, or with chimichurri, charred onion and flatbread. It also takes a marinade beautifully if you want it sliced through a salad or into tacos.

Provenance: 100% Black Angus, raised on Australian pastures and grain-fed for a minimum of 200 days.