We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.

Hanging Tender

Hanging Tender with truffle butter

The Hanging Tender comes from and actually hangs from the diaphragm of the cow and is separated from the tougher outer skirt steak. It is sometimes known as “butcher’s steak” because butchers would often keep it for themselves due to it’s superior flavor.
The Hanging Tender is also known as Butcher’s Steak, Hanging Tender, Onglet (French), Lombatello (Italian). 
Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. 
The Hanger Steak is generally cooked or grilled quickly on high heat and served medium rare. Slice against the grain before serving.

Preparation of the Hanging Tender:
  • Bring the steak to room temperature about 30 minutes.
  • Season both sides generously with salt and pepper.
  • Grill the steak for 6-7 minutes over high heat, flip and cook for another 6-7 minutes for medium rare. 
  • Let the steak rest for 5 minutes.
  • Slice across the grain and serve with truffle butter. 
Thomas Mair
Safe shopping
SSL connection and multiple payment options - shopping at Meatery is always a safe experience
Info & Services
Business hours
Monday to Friday:
8.00 am - 12.00 am
3.00 pm - 7.00 pm

8.00 am - 12.00 am
Piazza Floriani, 1
I - 39030 Valdaora (BZ)
Phone +39 0474 496216
Piazza Floriani, 1 I - 39030 Valdaora (BZ) Phone +39 0474 496216
© 2024 Meatery OHG of Thomas Mair & Co. VAT No. IT01303270217 produced by Zeppelin Group - Internet Marketing