Beef Hanger Steak! (How to cut and cook)The Bearded Butchers
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- Опубликовано: 8 сен 2024
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The Bearded Butchers are back with some classic content! Sit back and learn all about the hanger steak! The Hanger steak is also known as the Butcher's Steak, The Butcher's Cut, and The Hanging Tenderloin, amongst other names. These names all come from butchers frequently keeping this cut of steak for themselves because it's so tasty and so tender.
Today, you'll learn what is hanger steak, and how to cook hanger steak while we share some hanger steak recipes (with Bearded Butcher Blend seasoning, of course). The hanger steak will be on a Big Green Egg with normal steak grilling temperatures around 350 F. Get your Bearded Butcher Blend Seasoning 6 pack right here bit.ly/3GWKLTN
** PRO BUTCHER TIP - Hanger steak is super lean so don't cook it past an internal temperature of 130 F or it will be dry and tough **
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🌳 amzn.to/3DbwKxP and Hickory chunks
🔥 bit.ly/3UKYItW Be sure to use our heat resistant gloves over an open flame
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Here's a couple more things for clean food prep
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Index:
2:29 - How to cut out the hanger steak
4:43 - How to cut the tendon out of the hanger steak
6:50 - How to light charcoal with a Looft Lighter
8:23 - How to grill a hanger steak (on a Big Green Egg)
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I'm a first time viewer ! I gotta tell you how much I am enjoying your channel. Back in the 60's and 70's I was a bearded butcher ! you guys were just babies back then. I'm 72 years old now . I just hit the subscribe button too.
I would've never thought, me being from the hood in Cleveland,OH, would enjoy watching butchers. This Crazy. These Butchers are phenomenal and I really enjoy their videos. #Salute_To_Greatness
Natural healthy foods need to be brought to the hood. Can't beat pork chops n homemade gravy.
@@mrfuninthesun33 LMMFAO..
Pulled my grass fed hanger steak from my freezer a few days ago, looking for instruction how to cook it - thanks! Best thing I did this year was buy 1/4 grass fed cow 🐮
Thanks for this video. Yesterday I stopped at our local butcher. I was looking for flat iron or hanger steaks. He pulled out two hangers. They were huge (untrimmed). We bought one. My previous purchases of hanger steaks were already broken down and trimmed. I just followed your video, and now this 1.5+ lb cut is 4 trimmed cuts.
I think I'll toss some BB Original blend on a couple of them. I'll be grilling them in a few hours.
I really enjoy watching you guys. Too many guys out there with too many fancy tricks on BBQ and grilling. You guys are straight to the point no BS.
Would love to have some with hash/home fries and eggs!!! And rye toast!!!🤤🤤🤤
Make a video of you guys working on a regular business day, would definitely be interesting! From bed to leaving the shop.
From bed? Whoa there cowboy
Just received my 6 variety pack here in Germany I ordered. Dont regret the wait and the quality is superior. Great job gentlemen!
Spaß für dich
I'm coming back for more American Wagyu steak! That was the best steak I had ever eaten in my life!!
If u dont mind me asking but what did that cost
@@donniegreathouse72 5 hookers and a pack of smokes
About $77. Good stuff though!
@@savoryeats damn highway robbery
@@QadashJew Its expensive as hell but when you see how expensive it is to raise Wagyu quality, the price makes sense
Looks absolutely delicious
You guys are a true gem in the world of butchering and you never fail to make my mouth water
Thanks so much!
The single best piece on the whole animal. Flavor, texture, and completely different than anything else. Melt on your mouth from a good animal cooked right. I miss these so much from when I worked in a full process shop. And somehow that’s the same exact way I used to cut mine with no instruction. The place ground them...
😯😨
Couldn't agree more!
The looftlighter is the best! Been using mine to light my BGE for over 7 of its 16 years of age. Prior to that was always fighting with the lighter cubes, etc.
Very true! 🔥
அன்பான நண்பர்களே..முதலிலிலேயே மாட்டிறைச்சி மிகவும் ருசியான உணவுதான்.அதையே நீங்கள் மேலும் சுவையானதாகவும் அழகானதாகவும் மாற்றிவிடுகிறீர்கள். உண்மையில் நீங்கள் தேர்ந்த படைப்பாளிகள்தான்.
வாழ்த்துகள்.
One of my favorite cuts. I personally grill them hot and fast at 450-500 until they're 125. The marble fat literally melts at the higher temp. Extremely tender.
I can imagine! 🤤
I also always do my steaks at 450 to 500...3 and half min each side or so....perfect sear and med rare end to end
@@kylewilliamson5858 Definitely the way. They're great with a overnight marinade too.
Hanger is one of my favorite cuts EVER. It's so beefy, and I usually go back and forth between a hanger and flat iron, because they are generally inexpensive and so good. Thanks for this video!!!
Flat iron and chuck eye(a.k.a poor mans ribeye) yummmm
Buy a top blade roast half the price of Flat iron, learn how to cut it and blamo flat iron steak.
I wish I had a relationship with my brother as you guys have and of course you together with your families. Respect.
Here in Belgium it was also know as the butcher steak .An other name they still use is the craw steak because people thought the butcher was selling them craw meat because of the color of the steak .This is to me the most dilicious steak .
Thanks for telling everyone about this cut. This is amazing and cheaper than ribeye at my local butcher here in San Diego. Buttery/hearty flavor and a real treat. Wegmans grocery stores in the mid Atlantic region typically carry them.
Always a pleasure, David! What's your favorite recipe with Hanger steak? 😉
David. I’m in San Diego. Who’s your butcher?
If anyone out there is on the fence about trying their seasonings, give them a try. Original, Black, Brock Blend, and Chipotle are my favorites. I recently bought a bucket for the Original and gave the shaker to my son-in-law. I can also confirm that the Brock Blend works in your morning coffee :/ Well... ok, so don't actually do that. I always put a pinch of salt on my fresh ground coffee before I brew it. It takes away some of the bitterness (if it has any). I use Real Salt and I reached over, grabbed the salt, and shook out a little in my coffee, just like I always do. And... I looked down at the shaker... Brock Lesnar Blend. :D I figured I would try it so I brewed the coffee. It wasn't bad lol
Drool worthy... absolutely drool worthy! Well done! 👏🏻👏🏻👏🏻👏🏻
Thanks so much, Marnie! We're sure you can pull-off something more drool-worthy as well! 😉
I have learned alot. I wish I could find a butcher like yall near me.
Too bad! Whenever you're around Creston, Ohio, though, feel free to swing by! 💪
I recently purchased some Peidmontes beef grown in Nebraska, it’s A6 so damn near Wagyu, it’s incredible to see skirts and hangars like what’s at my local shop. Phenomenal cuts with tremendous intramuscular fat
I have been a butcher since 1972. It is so nice to see you guys educating people basically on the meat industry . great job.
Hi Men,sooo the hanger steak you say...I've heard of it but never actually seen one,now I know why.thanks 😉 for the heads-up.
Love hanger steak. Problem is it's getting popular here in south texas. Now they call it sirloin fajitas and charge close to $8 a pound.
Sounds delicious, Willie!
Had to pause and make breakfast , i got hungry :P:P
*The Bearded Butchers* Bravo well done, thanks fellas for taking the time to show us. God Bless.
Glad you enjoyed it
I never used a butcher until this last year, but even using one for the odd cut I don’t think I’ve ever seen a hanging steak- ever. I learn a lot watching the two of you. Thank you both!
If you're are grilling (direct, high temp) anything other than salt burns... ideally, salt, char both sides (direct heat), add other spices, indirect heat until desired doneness is reached... or salt, direct heat until done, add spices while resting
So, i just had internal surgery, im on strict diet, and here I am, watching you guys grill and eat a cut of meat i didnt know i'd love to try.
Cooking was on point! Avoiding those hotspots is key. Seasoning havent tried it but maaaan, that original looks like my kind of spice
Good work boys :)
I am the same way! I've had 5 or 6 abdominal surgeries in the past 8, or so, years. I always end up on a clear liquid diet for a couple days post op. By end of day 2 post op, I am STARVING, but not cleared for 'real' food yet, so I live vicariously by watching food videos on RUclips or food network, nonstop! It never fails! My husband always asks me why I torture myself like that! Lol, I can't help I'm a foodie!
P.S. get well soon!
I like the HYSTER H50Xm in the back ground. Excellent choice of forklift.
Mmmm my favorite, I make a coffee rub with different chili's and other spices. It's bomb on brisket.
For cuts like this I'm a fan of reverse sear.. I dont do tender cuts any other way anymore.
Totally know what you mean! 🤤
As usual, another excellent, mouth watering video..Always look forward to the next one TY
More to come, Archer! Thank you! 🙏
Thank you for this video. I just got a half a beef from my family and a hanger steak came with. I've never cooked one before or even heard of it. My aunt told me it wasn't a good cut of beef! After your video I'm excited to try it!
Love the Black....I just ordered 6 pack....I have a homemade rub mix from my chef brother...Black competes strong and always reliable
Rock on! Glad to know the Black lives up to its name! 🔥
Tenderness is all fine and dandy, but the real winner with hangers is the flavor. I never put rub on there, it's one of the best tasting cuts of beef period. Especially considering it takes less than 10 minutes to cook, those cuts are usually relatively mild in flavor unless you age them.
Hangers are also absolutely perfect for hamburgers. Wouldn't use them for sausage, you can get some of that deep flavor by adding a bit of heart to the mix, but otherwise this truly is a perfect grilling cut. Perfectly portioned out as well (I don't cut them in half).
Thank you so much! : Seth and Scott (Bearded Butchers) for sharing the primal awareness of the one and only hanger steak on the beef. (Suggest: maybe just a brief mention on Bison hanger, if you do such a video.)... I saw an Ad this week at Doris Italian Market hosting USDA Prime Hanger Steaks @ 12.99/lb. Florida pricing, and I had no idea what hanger steak IS. So I had to investigate, and I prefer Whitefeather, for a good review. I will try to pick some up and give it a GO on the the grill. I like to do simple Salt and Pepper for any meat seasoning, sometimes salt only, but the various seasoning mixes offered by your team, can change the basics to another flavor/experience. Cheers, Brothers from some long DNA journey.
Awesome video guys. I asked about the hanger steak on one of your previous videos wondering where it came from. Thanks for education!
Sure thing, Colin! We got your back. 💪
I watch your videos so that I can learn all that I can. You and Scott's knowledge helps me to know how to choose the right cut of meat. I also understand to go by the temperature when the meat is cooking or braising, or grilling. Keep those videos coming and I will keep on watching and learning. God Bless and Stay safe.
I appreciate that, Ron! More videos to come!
My new favorite Steak to grill!! We have a new local Family owned Butcher shop in the Neighborhood that has these cuts available marinated and unmarinated! the best cut of meat by far!! Great video as always!!
Wow! Good for you, Mike! We've had some people comment how they're having a hard time finding the perfect butcher, but yours just showed up right on queue! 💪
HI GUYS AT CRESTON ! And utubers, Finally made it up to see the store with the wife , Was hoping to get to see u guys to say hi. Didn’t realize how close store is to I-71 , In case anybody wants to know, I-71 and I-76 intersection is less than 15 minutes from the store. BEAUTIFUL STORE ! And super clean, Family was really nice, Keep up the good work on the videos. Hope to get up some Saturday when u guys are cooking up good times for great memories. CRESTON is a sleepy little town for being so close to main interstates, You guys should thing about serving up fresh food ? We were starving by the time we hit there, lol. But was sufficed by the Faithful McDs at Seville. GOD BLESS U AND YOURS !!
I just found this video this is one of my favorite steak of all time amazing
Sit back with a cup of coffee and enjoy bearded butchers video♥️
This video was a real GEM.... thanks for sharing. I have been a hanger steak fan for years and they are getting harder to find. I suspect with this video they will be even harder to find now.
And more expensive!!
You all do a fantastic job, and so smooth with you cutting.
Great video. I always appreciate the cooking ones and learning more about the cuts I can seek out at my local butchers. We have so many in Wisconsin that I feel so bad for Wilbur.
Turning 65 in October, wanted a Porterhouse Steak, but the French Bistro Where My Dr. Girlfriend is taking me only has NY Strips and Hanger Steaks. I still want a Porterhouse but, now can't wait to have a great Hanger Steak. THANKS
No wonder i dont see many restaurants selling these. They look great btw
They sure do!
11k views....1.1k likes....0 dislikes. That's how you know you're doing something right. Great video! But man watching these makes me hungry lol
I appreciate that! Thanks so much for the overwhelming support, y'all! 👐👐
Just got my 6 pack of bbbs in the mail today!! Opened the box and immediately coated my chicken thighs with the cajun. Delicious!!!!
the cajun is money on fish!
Love our videos!
A tip to try on the Egg.
Use a wire fire basket with the cast iron in the bottom of the fire box removed. Light from inside ash door. I use small propane torch. The egg will heat up much faster and more evenly burn the medium being it get air around the sides as well. Shake basket before next burn to shake out ash. Done with the scraper for that.
I put smoke chips inside of ash door as you can add as needed easily.
You should do a video on pulling and grilling a bavette steak!
Good idea!
Never heard of "Hanger" steak before. I stand here a liar if I don't say; Lord above, that looked Good! After watching, I had to leave my little "man cave" here in the basement and get myself something to eat. I always enjoy the videos you boys put out.
well don't get it its tough and tastless only good for stew
Thanks for always responding back, a lot of channels want you to watch, but never respond. I guess being humble only lives a small few. Wish I was closer would definitely be a weekly customer. I am in West Virginia. Thanks for content
I am beyond excited that my IG DM may have contributed to this video. This is such a great cut that very few know about.. good luck getting one though...
Even if it isn't, love the videos and the explanation. got my first boning knife at Xmas!
So dope!!!
Dan is a hunk
Ayo!
I asked my son for a 10" scimitar knife for Mothers' Day ❤....definitely gonna order a hanger 👍🏽👍🏽👍🏽
When dad took or we butchered that was saved for my parents anniversary! We just used salt and pepper, but strong bottom of old coffee pot coffee and mixed warm with some Molasses first then broiled. Mom died in 18 after 65th. Dad turns 91 in July and I'm going to score 4. We are having a party. May grill but he loves me to cook for him I've been making meals for the family very young. That makes me a Proud Farmers daughter. Yes nothing on the farm I haven't done Dairy farm to Feeders. Hot days in summer in MO. to- degrees on Dairy in MN. I JUST COULD NEVER TAKE A MILKER OFF AND DUMP! We produced AAA grade milk. Special high creamier fat content, hell the cows ate better than we did. But we sold every 2days to 'Land o Lakes' for Ice cream and Cream! Butter and buttermilk! Hard work up there, but that's farming and no one can afford to not use kids to work beside the rest. So we learned so much more than most adults will ever know! Great cut from childhood. They would use bacon grease to not stick I make my own version of your black my son only knows! HA-HA!💜✝️🕊💥
No comment just a lot of drooling
Absolutely delicious looking good on the big green egg.
I called my local butcher and he's now holding me a hanger - gotta run to go pick it up. See ya lat'a!
In Mexico, this is called the "Arrachera". In some regions in Mexico, it is the primary cut for fajitas. The butchers there must have leaked the secret out long ago.
That's interesting
That looked delicious! Thank you for the knowledge. 💪
Our pleasure, Rich!
Coffee on steak is one of the best things I experimented with on the grill. I still need to go to the local butcher and request for a hangar.
Couldn't agree with you more!
That hangin tender is the best beef and noodles you’ll ever eat
you must have slow cooked it because its garbage
Hands down might be my favorite cut
Our clan loves the Black! Works for catfish on the reverse sear. Thanks for the awesome info buckeye brothers!
Nice! Gotta try that sometime. 😉
Had a hanger steak at an upscale restaurant the other night and wondered exactly where it comes from anatomically. Several sources incorrectly say it's "near the belly" and say it is part of the plate. Both locations are wrong. The muscle is actually two fused muscles, the left and right diaphragmatic crura, located adjacent to and attached to the thoracic spine. Crus, or pleural crura, means leg or leg-like. Good video men!
You guys are the greatest, and I love your videos. One suggestion: it’s generally better to place the wood chunks at the bottom of the pit, and then place the charcoal on top of it. If the wood is on top you get lots of white smoke and an acrid taste to the meat. Placing the wood on the bottom gives the smoke a chance to filter through the burning charcoal, and this burns off all the impurities, resulting in a pale blue smoke and a sweeter taste to the meat.
Great point!
Never heard of the hanger stake but dang they looked good that grain feed with the original one it would have been my pick for sure. I love my grain feed beef my dad would shit his paints if he new people was eating beef off grass we always grain feed our beef. amazing boys can't wait the next show !!!
you guys are once again awesome
Our pleasure, Dan!
More hanger/skirt steak video's!
Interesting vid, thx.
I recently discovered hanger steaks thanks to a local store that's too far away to use normally but is where I go specifically for meat. Thanks to them I started cooking with beef heart, pork cheek and, more recently, hanger steak.
5:30 This is the only part they seem to put in the case though. I guess I'm going to have to ask them for the whole cut...
Great video guys I really like how you go from beginning to end with every cut
SOOO COOL...IVE BEEN WAITING FOR THIS.
We heard you! 😉
You guys are the Supermen of the business! Love all your videos!
Wow, thank you!
I absolutely love the videos. My favorites are the hanging in the cooler to the grill videos. I'm always starving by the end. Keep up the good work fellas!
Longhaas (lung filet) in Dutch, very tasty bit. but needs some prep to get it right. thanks for showing..
Cool! Curious to know how you do it differently! :)
Y'all just got me starving. Cheers from Jacksonville Florida 🌞
Cheers, my dude!
Ok hanger steak! will be my new favourite.
Hey all, let me say love the video's. And that steak looks just awesome not to rare nice and pink. Now I have a question you talk about the beefy taste in that cut. And I love flank, skirt, brisket. Ribeye especially bone in. Now the question why when you season it is so much on each steak??? I have have simple tastes and would think the rub could cover up the natural flavor. Please explain why. I'll be waiting for the next video, wish I lived closer so I could shop there. Take care a fan
Really good question! It's really all because of our personal preference; though if you'd like to apply our seasonings lightly, that's fine too. 😉
Here in South Africa the hanger steak gets sold with the intestines and never even reaches the butcher 😂
Amazing piece of meat
You guys are amazing 🤩
Great video. I have always struggled to remove the tendon. Thanks for showing how it's done :). Hanger steak is very popular in Mexico, topically cut in thin slices and is sold as arrachera, very similar to fajita. Before, it was so unpopular that it was called the poor man's fajita. After it's popularity rose it became, sadly, an expensive cut of meat 😢..
Thanks for watching!
"No, no, no, no - let them rest!"
Classic! Love your videos.
Looking for instructions on cooking my first hanger steak - up you guys pop! Knew you'd have the information I needed.
Rock on!
You should post on full30 as well to make it more main stream.
I had this before and yes it’s really good my second favorite next to the ribeye, I’m just a die hard fan of the ribeye 😁
Love these videos!!
on the green egg. Take it up to 500+ 2 minutues, flip, 2 minutes again. Shut vents down and go 4 more min for med rare.
6 min medium. Perfect for a 1.5" thich steak or fillet.
I love love love hanger steak
Enjoy everyone of them
Love the cut and cook videos!! Keep them coming. Wanna see some more traeger cooking as well. Had my first fillet with Bearded Butcher original last week. It’s the bomb!
Coming right up! 🔥🔥
Good video god bless you and all your family thanks for all your videos from Eagle Pass Tx
Thanks guys. I've heard of hanger steaks, was great to see it on the carcus and the whole process from animal to plate. I found some today at a local butcher and can't wait to get this thing on the grill
Get grillin'!
I just used my black seasoning on roasted beets and onions and my 61 year old husband who has NEVER eaten a beat said something smells really good he tasted one and loved it and wants me to make more 👍. He eats 95% meat diet and I have digestive issues and eat 95% veggies but I made hummus it got chipotle, I made deviled eggs they got original, chipotle, black, hollywood, not mixed variety on the different eggs, potato salad I said on top paprika Nah it's original, then a bowl later hollywood the next day black. What I'm saying folks is these seasonings are a part of everyday every meal I could go on but we already have a book 😊
Wow! That's so awesome, Michelle! Really glad to know you and your husband enjoy our rubs; not to mention, having it a part of your every day meal! 🙏
I Just bought a thro's at the butcher shop in South ogden utah. The butcher took me behind the counter and showed me some beef Dino ribs that a Costner ordered. I want to be a butcher.
And just like that I've subscribed. Ajax, Ontario Canada.
Thanks for the sub!
You guys deserve way more subs and attention. Thanks!
Hey guys. You gotta try lamb ribs with hardcore camo rub. Absolutely amazing
Thanks for this! It is my favorite cut!
Every butcher's favorite, too! 😉
That definitely looks like a good cut!
Thank you so much, Mario!