Hanger Steak

Lean, deeply beefy, and tender when cooked right. This is the butcher’s favorite for a reason.

Details

• Cut: Hanger (a.k.a. onglet)

• Source: 100% pasture-raised, grass-fed Kaua‘i beef

• Aging: Dry-aged 3–4 weeks for concentrated flavor

• Rarity: Only one hanger steak per animal → limited every week

Weight & Pricing

• Sold per cut (not per pound)

• Typical weight: about 1.34 lb (expect ~1.2–2 lb range)

Flavor & Texture

• Big, savory, mineral-rich flavor

• Fine grain with a natural “seam”—tender when sliced right

How to Cook (Best Practices)

1. Bring to room temp, pat dry, salt generously.

2. Sear hot and fast (cast iron or grill), aiming for medium-rare.

3. Rest 5–10 minutes.

4. Slice thinly against the grain—critical for tenderness.
   Tip: A quick marinade (olive oil, garlic, acid) boosts that signature hanger flavor.

Good For

• Steak frites, tacos, chimichurri, rice bowls, salads

Notes

• No hormones. No fillers. Just real Kaua‘i beef.

• Availability is limited due to rarity—if it’s in stock, grab it.