Fullblood Wagyu Hanging Tender Marbling Score 9+ Stone Axe – 400 g

The cut that butchers keep for themselves.

A true individual, the hanger or onglet literally hangs from the diaphragm, between the tenderloin and the rib. It sits close to the offal and has an intense flavour.  This cut is amazing caramelised in the pan – aim for rare to medium-rare.  The Hanger has a prominent grain and should be sliced against the grain when served. The flavour of this cut is phenomenal – a 10 out of 10!