Beef (Wagyu-Angus) Hanger Steak
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Our 100% grass-fed Beef (Wagyu-Angus) Hanger Steak (aka hanging tender or butcher steak) is cut from the plate, between the brisket and the flank. There is actually only one hanger steak per cow!
In terms of flavor and texture, it is comparable to flank steak. It's so tasty, in fact, that it was previously known as "butcher's steak", as butchers would often prefer to keep it for themselves rather than selling it. Like skirt and flank steaks, they work particularly well with marinades and are best served rare/medium-rare.
100% grass-fed and finished beef raised as nature intended on our partner farm: MSU Extension Research Center; a Savory Institute Holistic Learning Hub.
Wagyu is a Japanese cattle breed whose genetic lineage goes back thousands of years, while the importation of Wagyu into the US only recently began. Wagyu beef is famous for its copious marbling, leading to unparalleled buttery tenderness. The fat marbling in Wagyu beef has the highest percentage of any mono-unsaturated fat out of any protein that you can find in the US.
No corn, no soy, no grains, no GMOs, no antibiotics, no added hormones.
Please note that MSU DOES vaccinate their cattle, so we recommend not purchasing the Wagyu-Angus Beef if you wish to avoid vaccinations.
By supporting Apsey Farms and our fellowship of regenerative farms, you’re supporting regenerative agriculture. All of our products are grown or raised using regenerative agriculture practices to improve soil health and sequester carbon. Together, we can combat climate change and produce healthier, better food. Next time you cut into some beef, taste the Apsey Farms difference!