Hanger Steak
70,00 lei
Made in România / From the Sibiu farm * The minimum order for custom packages is 500 lei.
* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).
* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.
*We do not offer slicing or portioning upon request.
Refrigerated/frozen. Packaged in sets of 2 pieces in vacuum, with a weight between 1 – 1.3 kg.
Discount:
Share:
Piece Information
Hanger steak, also known as “butcher’s steak” for its reputation among butchers, is a tasty and tender cut of beef. The hanger or diaphragm muscle is taken from the carcass, located between the last rib and the loin muscle. It is attached to the diaphragm and hangs down, hence its name.
Known for its strong flavor, hanger steak has a pronounced beefy taste. Although it is not as marbled as other cuts, it generally has enough intramuscular fat to be versatile in cooking.
Common names: Butcher’s Steak, Bistro Steak
Additional Information
Weight: approx. 1-1.3 kg/piece
Delivery condition: Frozen
Meat condition: Packaged in a vacuum-sealed pack.
Validity: Check the label on the packaging.
Transport temperature: controlled – optimal for transporting perishable products
Storage temperature: -18°C
Delivery
➤ Deliveries are made only within Romania, nationwide.
➤ In the Sibiu metropolitan area, delivery is free regardless of the order value. Cities and localities with free delivery are: Sibiu, Șelimbăr, Cisnădie, Cisnădioara, Șura Mică, Șura Mare, Slimnic, Cristian, Tălmaciu, Rășinari, Poplaca, Daia, Orlat, Gura Râului, Mohu.
➤ Orders placed online are dispatched within 3 to 5 business days.
➤ Packages will arrive at their destination within 24–48 hours from the time of dispatch.
➤ After receiving the package, the polycarbonate box and cooling packs will remain with the courier to be returned to our headquarters.
➤ Regardless of the order day, the courier will collect the meat packages from the farm only on Mondays and Wednesdays of each week, according to the table below:
| order day | estimated shipping day |
|---|---|
| Monday (>08:00) – Wednesday (<08:00) | Wednesday |
| Wednesday (>08:00) – Monday (<08:00) | Monday |
Packing
➤ The cuts included in the packages are vacuum-sealed and arranged in cardboard boxes.
➤ To ensure an optimal temperature during transport, the package is placed inside a special refrigerated transport box made of polystyrene.
➤ The insulated box is equipped with 2 cooling packs, placed above and below the meat box.
➤ The cardboard box contains multiple openings to allow cold air ventilation and maintain a constant temperature for the meat.
Storage Recommendations
➤ Meat should be stored at approximately 4°C when refrigerated and approximately -18°C when frozen.
➤ Thawing should be done in the refrigerator, in the original packaging, over ~12–24 hours, depending on the size of the cut.
➤ About 2 hours before cooking, remove the packaging and allow the meat to breathe at room temperature.
➤ See other best practice tips for preparing Premium Angus beef here.
Cooking Recommendations
The hanger steak has a distinctive fiber, and it is important to cut against the grain to maximize tenderness. When cooked correctly, hanger steak has a pleasant texture and a savory taste.
Hanger steak is versatile and can be used in a variety of dishes, from tacos and stir-fries to more elegant presentations of the meat. It absorbs marinades well and can be seasoned with various herbs and spices.
-
Nutritional Properties:
Energy value 160 kcal, protein 23 g, total fat 6.3 g, cholesterol 67 mg, sodium 58 mg, potassium 284 mg.
-
Preparation Method:
grilled, baked, pan-fried (suitable for marinating)
You can also find this item
Provenance and traceability - from the farm in Sibiu
From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.
The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.
The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.
Find out more about Premium Angus production farm – Karpaten Meat Group.
Current offer on website
Reviews
Subscribe to our newsletter
Subscribe to the weekly newsletter and receive offers, preparation, and cooking tips or information about Angus beef.
When subscribing you will get a 5% welcome discount!
