Beef Hanger Steak! (How to cut and cook)The Bearded Butchers
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- Опубліковано 29 вер 2024
- 🧔 bit.ly/3L98ToL Check out our store for all your Bearded Butcher gear!
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
🔪 amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe
🧤 amzn.to/3quiP28 Latex Free Food Prep Gloves
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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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*The Bearded Butchers* Bravo well done, thanks fellas for taking the time to show us. God Bless.
Glad you enjoyed it
Please don't talk about hanger steaks. They are hard enough to find without more people knowing how good they are.
I can understand the torture. Sorry! 😬
French I believe.
Here in Argentina you can find it everywhere.
The amount of relationships with butchers I’ve had to make to keep a steady personal supply…
If you find it once you got it for life
Love watching these videos. I'm not a hunter, but I do enjoy seeing the process and teaching my kids that meat doesn't come from the supermarket. Having said that... is it just me or in the beginning, from that angle, come on, that beefy muscle kind of looks like a... uhm... It's even got the... uhm... I'm sure it's delicious!
Interesting never heard of the Hanger Steak. Any other names for this steak in case I wanted to request it from my local butcher.
Try butcher's steak!
Aprendí mucho de ustedes
The guy with the bigger image on the hoodie looks like Matt from Off The Ranch/Vet Ranch/Demolition Ranch but without the beard.
Are the rubs kosher?
Black Spice Matters...
LOL
you know i love and hate watching these. i love watching them because they are good but i hate it because i realise i can’t eat it i can’t cook i have nothing to make any of this with and nom i’m even hungrier
Done. Subscribed. Send me a piece lol.
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.
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 🐮
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
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!!!🤤🤤🤤
Had to pause and make breakfast , i got hungry :P:P
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
Fifteen anemic and jealous vegans stopped by.
As a vegetarian and life activist I find this very offensive...... SIKE Jesus look at that meat 🤤
Almost had us there! 😁 Hope you enjoy!
As usual, another excellent, mouth watering video..Always look forward to the next one TY
More to come, Archer! Thank you! 🙏
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!
Don’t use wire brushes, I have a couple friends who are ER doctors and every year mainly in the summer they many many cases of people coming in with stomach problems and the problem is infections due to lil pieces of wire breaking up and ending up in the meat which you end up eating which causes the problems I suggest using a Scotch-Brite scotch patch there are many options out there for that but the doctors told me to stop using wire brushes on grills and I havent used a wire brush in sometime
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
Have you found hanger steaks on wild game? I will look for one on my moose next season.
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!
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.
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. 😉
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. 💪
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! 🔥
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..
Do you also ship to Europe?
I want to order some of those rubs but i live in Holland.
Keep up the good work👌
Yes, we do! We ship worldwide! Check us out through the link below:
beardedbutchers.com/
Damn I’m hungry.... thought that was travis brown for a second
You all do a fantastic job, and so smooth with you cutting.
They didn’t mention why not over 130degrees, but don’t take Hanger 130 because it will get a really irony taste similiar to liver. The closer the muscles are to the organs the more this can happen. Remember this hangs the diaphragm, so you cant get any closer to organs.
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.
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! 🤤
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!
I called my local butcher and he's now holding me a hanger - gotta run to go pick it up. See ya lat'a!
People who know me know I'm no perve, but come on man. 0% of people watched this video who didn't think " he was stroking that way too much".
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
I'm not scared of chewy meat, Just makes the expireience last longer. As long as it tastes good what difference does it make how long you have to chew it!
If the steak is so good all it needs is salt and pepper. I know you’re trying really hard to sell your product but yuck... your seasoning a 8oz steak like a brisket or pork butt.
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 .
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
13:32 "Black" 9, 14:04 "Black" 10, 14:25 "Black" 11, 17:05 "Black" 12
Black. Black. Black.
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.
Is that the same as the inner loins? Like on deer or hog ? Im guessing so. Anyway its the best cutt on the hoof! Forsure
Stop telling people about hanger! It is my secret weapon... ;)
That looked delicious! Thank you for the knowledge. 💪
Our pleasure, Rich!
Eey guys, awesome to see how is butchered and where it cone from and how to grill🔥👍 thanks fot that. Do you ship youre spices to The Netherlands?
Yes we do, Arjan! 😉 Check it here: beardedbutchers.com/
@@TheBeardedButchers will do! Thanks guys you rock 👊🔥
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 UA-cam 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!
Drinking challenge - take a shot every time you hear black lol
Happy to provide a new drinking game in every new video lol! 🍻
Harbor freight heat gun. 20 bucks works the same way.
Yall making me #Hungry
hey awesome video i saw a ghost at 10:02 over your right shoulder around the corner comes in shot then disappears be careful he may be haunting you
Can you give a description of what’s blood and what not.
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! 💪
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! 👐👐
Wish you'd been more descriptive of the grass fed.
While I love grain finished, the gamer flavor of grass fed I prefer. But it needs a different way of cooking..
It's two different worlds. People should know that.
Grain fed can handle not reverse searing. I find grain fed shines reverse seared.
Don't ask me how I know I only cook with wood and lump coal.
Stick burner for Life here.
I'm blessed to get free oak hickory cherry apple and peach in the northeast.
Fair enough!
So dope!!!
Dan is a hunk
Ayo!
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
Drool worthy... absolutely drool worthy! Well done! 👏🏻👏🏻👏🏻👏🏻
Thanks so much, Marnie! We're sure you can pull-off something more drool-worthy as well! 😉
Can you do a comparison with skirt steak?
Someday for sure!
You don't cook a big green egg steak at 350. Maybe 700
I can no longer find any "cheap" cuts at my butcher. Things like skirt and hanger and flank steak used to be a bargain. No longer. Now they are expensive too.
Too bad to hear that, Jeff!
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!!
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! 🔥🔥
Looks delicious. Love the videos. Thank you guys for these im sure it takes a lot with the business and posting content
SOOO COOL...IVE BEEN WAITING FOR THIS.
We heard you! 😉
I love a good steak but now that my wife wants to go vegan...so I die a little bit more every time I watch your videos... :-(
Too bad, but you know the rules! Wife is always right. 💯
I wish I had a relationship with my brother as you guys have and of course you together with your families. Respect.
Love the vids! O-H
I-O! 👐
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.
And just like that I've subscribed. Ajax, Ontario Canada.
Thanks for the sub!
When i watch this video i smell meat
I knew it -- smell-o-vision is real.
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
I can smell this video it smells like beef jerky
Hello how could i get meat from your store. I live in south Carolina and don't have some of the meats you have in your state.
Sadly, we currently don't ship out our meat. But if you're interested to get some of our seasonings, you can head to the link below. We ship them world-wide. 😉
beardedbutchers.com/
Why should I be interested in the butchering and cooking of a steak that I will never see in my store?
Ask for it at your butcher..it is that simple..believe it or not
@@archermathews8562 Maybe so IF THERE WAS A BUTCHER NEAR ME. There are no Butchers within 60 miles of where I live. Only Chain stores.
DANGER DAN
Great video guys I really like how you go from beginning to end with every cut
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
More hanger/skirt steak video's!
Ypu guys should.do a big giveaway when you hit 1 Million Subscribers
Very tempting, but we'll see! 🤞
Is that a 2XL Egg? That thing is a monster!
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.
I just want to lick the juice off the cutting board. Man those steaks look good.
Totally know what you mean!
அன்பான நண்பர்களே..முதலிலிலேயே மாட்டிறைச்சி மிகவும் ருசியான உணவுதான்.அதையே நீங்கள் மேலும் சுவையானதாகவும் அழகானதாகவும் மாற்றிவிடுகிறீர்கள். உண்மையில் நீங்கள் தேர்ந்த படைப்பாளிகள்தான்.
வாழ்த்துகள்.
Thx guys! One always hear butcher steak, hanger steak, secret steak bla-bla-bla. And i always thought it's somehere in the brisket. And now i know the truth!
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 🤩
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?
How I’m supposed to get some if you keep eating it all🤷♂️
Sorry! 🤤
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 these videos!!
I like the HYSTER H50Xm in the back ground. Excellent choice of forklift.
Just got a L BGE. Pretty stoked to use
Gotta go with the corn fed. That grass fed just isn't as good.
I AGREE!
Is there a hanger steak in whitetail deer?
you guys are once again awesome
Our pleasure, Dan!
I can't help but drink the juice. It's like a nice chianti.
What's in the variety pack?