Wagyu Hanger Steak

The hanger steak, also called the onglet in French cuisine, is one of the most prized butcher’s cuts—known for its intense flavor and soft, open grain. There’s only one per animal, making it a rare treat for those who know what to ask for. 

Also known as the “hanging tender,” this steak is a thin, V-shaped cut from the diaphragm. The cut features two pieces—or columns—of meat connected by tough silverskin. Our butchers can remove this prior to vacuum-sealing for peak tenderness.

It cooks beautifully with a hard sear and minimal seasoning, though it also takes well to dry rubs and marinades due to its prominent grain. This steak offers the richness of a ribeye with the tenderness of a NY strip—without the price tag. Whether you’re making steak frites, carne asada, or slicing it thin for tacos or salads, the hanger is your best-kept secret. Serve medium rare and always cut across the grain.

Average weight: 1.2 lbs.