different unit of animal, as in different cow, now different species, they were raised differently therefore they will have different flavour and texture
Itotally agree with your assessment of the two cuts of beef. In the last two years I have begun to go more and more with the Hanger Steaks over the Tenderloin Filet Mignon for my presentation meats at our fishing camp. The Hanger steaks are very full bodied in flavor, juicy and tender. After I have prepared the steaks with my rub and marinade, I grill them on a grate over a red oak fueled campfire.I have a reputation in our camp for the goodness of my Ribeye steaks and my Filet Mignon, but the guys are really coming around to preferring the Hanger steaks. After the steaks have been trimmed out and sort of squared up, I apply my marinade and dry rub components, and wait the proper amount of time. Once I have placed them on the grate over the hot wood coals, about (450) to (500) degrees, I sear them for approximately two minutes per side times (4) sides. They come out with a full bodied flavor, tender and very juicy. Very RICH flavor!
I don't know where you're at but I buy grass fed California beef, prime grade only. The hanger steak costs more and it's more difficult to find since many butchers take them home to their wife. When I see one I buy it and put it in my freezer cause I get can get filet mignon any time. After the hanger my favorite steak is the porterhouse, it grills better than the other two because of the bone. Much better flavor that way. My wife likes the filet so I buy the tail piece and I can grill my end a tad more done than she likes.
I will take the tenderloin about 10 OZ every time. But when I smoke jerky, a bottom round is always better then a top round or sirloin cut. On a slow cooked roast, I prefer the top round. I think you just need to play around to figure out what you like. There is a HUGE difference in cuts and where you buy them.
that my first reaction when a friend of mine had a party a few years back - she had a chocolate fountain you could dip shit into - like strawberries etc. I was blown away by the chocolate. she said the secret was two tablespoons of instant coffee. I was like "whaaaa???". chocolate was amazing. So I bet coffee would work great in all kinds of acidic sauces like BBQ sauce.
I was relieved to see you cooked the steaks to 52C (or 125F) and let them rest. I love the comparison videos because you really work hard to keep the variables consistent. One might imagine that the only good use for a tenderloin of beef is for Wellington. Great work, Roel!
Really interesting video Chef. I like the comparison-type videos. The hanger steaks at least here in California come trimmed and look like a pair of overalls. I serve it to the family and tell them it's fillet mignon! Actually it has much better flavor and better "chew" in my opinion.
Tbh, I'd take the hanger steak over the filet anyday. It's equally as tender, has the fatty richness from a ribeye and the beefiness of something like a brisket or a shortrib. It's like a filet that has been working on itself for the whole winter to get that much better summer body, although it was really good before that lmao what a metaphor
I grew up cutting retail boxed beef hangers were rather rare..Asians would buy them for their buissnes..later went to go work for some koreans..you take that silver skin boil it for 20 min and it turns out like what's one of my teachers called a gel muscle like in a mock tender or a patio steak...mix up some soy sauce ,wostishire sauce,wasabi and green onion and dip that boiled silver skin it...good stuff.
From my experience in the beef industry, That tenderloin comes from a cow while that hanger looks like it comes from a fed steer. Cow meat is more tougher than a fed steer. I don't believe it is a fair comparison. Steer tenderloin will have more fat than that and have more marbling. Personally I don't like tenderloin. My favorite cut is outside skirt
i like them both ,the tender loin you use the one from Uruguay is okay it need a little butcher work and if you got the time some fast tendering in the fridge ,have gotten some Perfect results from that brand but they where made indoors
Just bought a Hangar steak at Walmart last week. If I can find it, it will definitely be my go-to from hereon in. It's the right size, as tender and flavorful as a ribeye, and much, much less expensive. Anyone with half a brain knows the filet mingnon, unless it's being used in something like a Wellington, is a complete waste of money.
I'm not sure why people "flock" to tenderloin and the other popular cuts of meat. They all love them cause theyre so tender but for me theres no flavor there, for me the best tasting cut is the bottom round roast n I take special care in cutting it into steaks. The more work the muscle does the better the flavor, maybe a bit more chewy but just means you need to take more care of it and know how to cut it, even when youre eating it
yes! my experience was exactly like that, hanger steak rocks and nobody knows so it is ridiculously cheap. if you live in amsterdam like me you can buy this at kemavlees on the kinkerstraat, they already done all trimming so you are good to go. just to make sure i do not have any commercial bonds that store..
it's the fat in the hanger steak in the form of marbling that makes the hanger steak so flavorful me thinks.... the beef tenderloin or filet mignon is a much more leaner cut of meat best flavoured with butter....
Every cut of steak is literally more flavorable than a piece of tenderloin. Aside from being tender there's not really much going on, not a lot of fat cap or intermuscular fat to give it a deeper flavor. I will say it's a steak that takes on flavors really well though. It's more of blank canvas as a opposed to something you would want to serve as the star of the show.
you do have a point. I'm always amazed at how bland the tenderloin is that my mom makes for christmas (sorry mom!). It's crazy expensive for such a large group of people but its real dry and blah. There's a restaurant here in Atlanta that serves its tenderloin with a great sauce. Not much of it, and its very thin so it looks like it might have been made from deglazing (just a guess - really not sure how they cook they're steaks at this place) and there's some butter in there etc. It's such a fine sauce that I don't think most people even think about it much. but it makes a world of difference.
So... besides it saying hanger steak vs pork tenderloin. Did anyone else hear him say @8:32 that they are 2 different animals? I'm no expert but I do believe they are both from a cow lol. Anyway, it was a decent video.
You would've had a lot less waste in the hanger steak if that was trimmed as much as the tenderloin. You'll never get a hanger steak anywhere remotely close to the tenderloin.
Thx for the reply! Very well filmed, always love your videos!! Thx for sharing and taking the time to clarify!! Keep up the good work, just gained a sub! 😂
I've LOVED the 'Butcher's Secret ' cut for over 40 years... since it's an interior cut of meat, it has a unique flavor that some say tastes of offal, but not so, prepared correctly.
Never in my life i had steak. we always eat instant noodles, rice or sardines. I wish i would have the opportunity to try this dish. I could have eaten that pieces that you've thrown away.
seems odd given that you've been on youtube for 12 years and obviously have a computer etc. But I know things are tough over there all around. Sorry dude. You'll probably live longer than you;re average American though if you eat that much fish and don't processed sugar, trans fat, MSG and roundup. : /
The hanger steak has always been my favorite cut. Sad that secret cut of beef is going mainstream. I'm going to find the one who blabbed and ...
It was me! It was me! It was me! It was me!!!!!!!!!
Go hunt a deer and stop complaining
David Blalock what makes it better then fliet mignon or Tomahawk rib-eye ?
Sucks, it just drives up the costs on these not so popular cuts.
@@skylimitkt Price.
I think you wrote pork in the intro of the video
Sadly yes!!
Yeah haha I was confused for a minute
At 8:29 he also said they're not the same animal. Im so damn confused.
different unit of animal, as in different cow, now different species, they were raised differently therefore they will have different flavour and texture
Anal beads
Beef tenderloin may be more tender, but it would have to be the hanger steak for me everytime, better flavour
Right you are Karl!!
Its fun to watch your videos from 2 years ago to the current ones you make. What a progression in quality and energy! Keep it up!
Itotally agree with your assessment of the two cuts of beef. In the last two years I have begun to go more and more with the Hanger Steaks over the Tenderloin Filet Mignon for my presentation meats at our fishing camp. The Hanger steaks are very full bodied in flavor, juicy and tender. After I have prepared the steaks with my rub and marinade, I grill them on a grate over a red oak fueled campfire.I have a reputation in our camp for the goodness of my Ribeye steaks and my Filet Mignon, but the guys are really coming around to preferring the Hanger steaks. After the steaks have been trimmed out and sort of squared up, I apply my marinade and dry rub components, and wait the proper amount of time. Once I have placed them on the grate over the hot wood coals, about (450) to (500) degrees, I sear them for approximately two minutes per side times (4) sides. They come out with a full bodied flavor, tender and very juicy. Very RICH flavor!
Awesome! I watched this a while ago and just shared this with my sister. She wanted to do tenderloin for Christmas…. Hopefully you convinced her!
my question is how good is the sauce he made? has anyone tried it?
I don't know where you're at but I buy grass fed California beef, prime grade only. The hanger steak costs more and it's more difficult to find since many butchers take them home to their wife. When I see one I buy it and put it in my freezer cause I get can get filet mignon any time. After the hanger my favorite steak is the porterhouse, it grills better than the other two because of the bone. Much better flavor that way. My wife likes the filet so I buy the tail piece and I can grill my end a tad more done than she likes.
why does bone give you better flavor?
@@coppulor6500an old wives tale that people still believe for some reason
I will take the tenderloin about 10 OZ every time. But when I smoke jerky, a bottom round is always better then a top round or sirloin cut. On a slow cooked roast, I prefer the top round. I think you just need to play around to figure out what you like. There is a HUGE difference in cuts and where you buy them.
that was handy, jack. thank you
Love your comment and video
Better then most steak comparisons video on UA-cam for sure
Keep up the good work
Lost me at coffee.
that my first reaction when a friend of mine had a party a few years back - she had a chocolate fountain you could dip shit into - like strawberries etc. I was blown away by the chocolate. she said the secret was two tablespoons of instant coffee. I was like "whaaaa???". chocolate was amazing. So I bet coffee would work great in all kinds of acidic sauces like BBQ sauce.
I was relieved to see you cooked the steaks to 52C (or 125F) and let them rest. I love the comparison videos because you really work hard to keep the variables consistent. One might imagine that the only good use for a tenderloin of beef is for Wellington. Great work, Roel!
what can you do rather than throwing out silverskins and fats? are they even edible? can they be used for something? like a stock or so?
Love these experiments
You and SVE/Guga Foods should collaborate...
I swear im thinking the same 😂✌🏽
It's amaaaaazing! Eet smakelijk!
Les dew et!
Great video. Would like to see comparisons of cuts from the same animal
Do you not use salt when cooking steak?
Thanks, always love seeing head to head steak comparisons. Good video.
I like these comparison vids! Keep it up!
Thanks Brandon... more coming up
Love your channel brother!!
Really interesting video Chef. I like the comparison-type videos. The hanger steaks at least here in California come trimmed and look like a pair of overalls. I serve it to the family and tell them it's fillet mignon! Actually it has much better flavor and better "chew" in my opinion.
Thanks Papi! hahahaha... the chinese do the same here in restaurants. but I am thankfull for that!
@@PITMASTERX Finding Hanger steak is hard enough but trying to get a Halal one is unheard of.
Breaks my heart 💔
Boneless short ribs also a great cheap cut of steak with rich beef flavour
Tbh, I'd take the hanger steak over the filet anyday. It's equally as tender, has the fatty richness from a ribeye and the beefiness of something like a brisket or a shortrib. It's like a filet that has been working on itself for the whole winter to get that much better summer body, although it was really good before that lmao what a metaphor
Both cuts of meat look really good, with the way you prepared them. Cheers, Roel.
I cooked my first hanger steak today, and OMG, soooo good!!
00:16 it says pork tenderloin??
I just paid $50 USD for 3.4 lbs for trimmed hanger steaks from WIld Fork. I guess the secret is out on hanger steaks. They were delicious though.
both look great..ur the best..keep it up man
Thanks Ronald!!!
Great video! Keep up the good work! I'm heading down to the butcher right now to try that hanger steak, thanks.
I grew up cutting retail boxed beef hangers were rather rare..Asians would buy them for their buissnes..later went to go work for some koreans..you take that silver skin boil it for 20 min and it turns out like what's one of my teachers called a gel muscle like in a mock tender or a patio steak...mix up some soy sauce ,wostishire sauce,wasabi and green onion and dip that boiled silver skin it...good stuff.
My new favorite BBQ channel.
From my experience in the beef industry, That tenderloin comes from a cow while that hanger looks like it comes from a fed steer. Cow meat is more tougher than a fed steer. I don't believe it is a fair comparison. Steer tenderloin will have more fat than that and have more marbling. Personally I don't like tenderloin. My favorite cut is outside skirt
i like them both ,the tender loin you use the one from Uruguay is okay it need a little butcher work and if you got the time some fast tendering in the fridge ,have gotten some Perfect results from that brand but they where made indoors
Hanger steaks are amazing. I cook mine on my Weber Kettle using Oakridge BBQ Santa Maria Steak Seasoning.
50 Euros for a tenderloin? Oof.
$50, not euros. 50 euro would be $58. Not much of a difference but, yea.
at the beginning of the video he specifically said euro
For 1300 grams I find that to be a steal lol
@@btmarjama More like $80
Is hanger steak the same onglet steak?
Wow... great video as always. Do you do this full time or just as a hobby?
Thanks Linthoi... it is a full time job for two men...glad you like it
What cut is the "hanger steak"
Why do you think they wrap tenderloin in bacon... Sure it's tender, but lack of fat = lack of flavor
He didn't season it until the end. Talk about a lack of flavor. You may as well just eat a teaspoon of salt. This is no pitmaster.
Just bought a Hangar steak at Walmart last week. If I can find it, it will definitely be my go-to from hereon in. It's the right size, as tender and flavorful as a ribeye, and much, much less expensive.
Anyone with half a brain knows the filet mingnon, unless it's being used in something like a Wellington, is a complete waste of money.
It’s looking deeeeeelicious
Hahaha thanks
Is it a Sous Vide Everything innuendo?
JP B yes it is
Ninja
Amaaaaaaaaaaaaaaaaaazing
Where did you get the hanger steak for $15?? In your video you are using the beefensteak.nl longhaas (hanger steak) which is 29 euro's (approx $38).
Great job comparing the two cuts.
Mag ik vragen waar je die haardaansteker vandaag hebt? Wil er ook graag eentje halen, lijkt mee uitstekende uitvinding haha
I'm not sure why people "flock" to tenderloin and the other popular cuts of meat. They all love them cause theyre so tender but for me theres no flavor there, for me the best tasting cut is the bottom round roast n I take special care in cutting it into steaks. The more work the muscle does the better the flavor, maybe a bit more chewy but just means you need to take more care of it and know how to cut it, even when youre eating it
Not using the meater thermometer.. weird, I thought it was so great :thinking:
Nope... if you watch regularly I use thermometers with a continues read out only for longer cooking session, so I would worry myself hahahaha
I'm going to have to give this experiment a try. I'll freeze both before cooking.
yes! my experience was exactly like that, hanger steak rocks and nobody knows so it is ridiculously cheap. if you live in amsterdam like me you can buy this at kemavlees on the kinkerstraat, they already done all trimming so you are good to go. just to make sure i do not have any commercial bonds that store..
Great Video and very informative as well.
it's the fat in the hanger steak in the form of marbling that makes the hanger steak so flavorful me thinks.... the beef tenderloin or filet mignon is a much more leaner cut of meat best flavoured with butter....
Every cut of steak is literally more flavorable than a piece of tenderloin. Aside from being tender there's not really much going on, not a lot of fat cap or intermuscular fat to give it a deeper flavor.
I will say it's a steak that takes on flavors really well though. It's more of blank canvas as a opposed to something you would want to serve as the star of the show.
you do have a point. I'm always amazed at how bland the tenderloin is that my mom makes for christmas (sorry mom!). It's crazy expensive for such a large group of people but its real dry and blah. There's a restaurant here in Atlanta that serves its tenderloin with a great sauce. Not much of it, and its very thin so it looks like it might have been made from deglazing (just a guess - really not sure how they cook they're steaks at this place) and there's some butter in there etc. It's such a fine sauce that I don't think most people even think about it much. but it makes a world of difference.
Zei je nou dat de longhaas van een ander dier kwam dan die ossenhaas??
Jazeker... de ene koe is de andere koe niet. 👍
Intro says "Hanger Steak vs Pork Tenderloin" xD - But great video as always! :D
😫😫😫😫 dohh... my sincere apologies!!!
So... besides it saying hanger steak vs pork tenderloin. Did anyone else hear him say @8:32 that they are 2 different animals? I'm no expert but I do believe they are both from a cow lol. Anyway, it was a decent video.
Yeah, that threw me off too. Had to stop and ask the wife, "did he just say they're 2 different animals?"
He meant they were not from the same cow. One was uruguaian nas the other wasn’t.
Wheres the salt and Pepper? no seasoning??
he added some salt right before he tasted it.
Hanger steak in particular should only need salt & pepper. Thanks for sharing
Awesome video as always. I really love the idea of the coffee sauce. I love using coffee in my cooking. Thanks for sharing.
Do that's a pork tenderline isn't it? The graphics says pork tenderloin but in the video beef tenderloin is mentioned.
I came by curiosity, now I want to master grill and barbecue art
0:12 "hanger steak vs "pork" tenderloin" lol
I'm so confused is hangar pork?
Did he say its not the same animal?
Wat zijn de benamingen in het Nederlands? Beef tenderloin is Ossenbaas en Hangar steak Longhaas? Ik heb nog nooit hangar steak op, maar is proberen!
Ja.. ossenhaas en longhaas... heerlijk
Maar aan het begin van het fimpje staat pork tenderloin, dat is toch een varkenshaas?
Don’t forget to tell viewers that the can make a beef stock with the trimmings.
if i buy 50$ beef, im gonna even eat the packaging...
You would've had a lot less waste in the hanger steak if that was trimmed as much as the tenderloin. You'll never get a hanger steak anywhere remotely close to the tenderloin.
How is that meat not raw?
awesome! thanks for this. I think the hanger steak looks better!! good job!!
Thanks James!!
Both steaks are mouthwatering! Awesome video! :-) Greetings, Alex
How often do you record a video per week? Your quality is so consistent despite the load, you must work your ass off.
i am not a tenderloin guy..no flavor
ribeye, hanger, skirt, tri tip are better.....id even do a chuck eye over a tenderloin
Don't throw silver skin. Store it and make broth or stock
The intro says Pork tenderloin
Look at the hanger steak at 4:57 lol
you can tell he is dutch because of how much he likes sauce
That's why they wrap the loin in bacon!!
Tenderloin has less flavor because of how lean it is. There is barely any fat in a tenderloin.
COLEY FOLEY SAYS: "VERY INTERESTING, MR. BOND"... HAHAHA! (SOMETIMES YOU DON'T "GET WHAT YOU PAY FOR"...)
Graphic says "Pork tenderloin" .
35 seconds in and Im already confused. Is it pork or beef tenderloin?
That was not 100g of silverskin.. That was ~60g of meat and rest was silverskin..
$15 hanger? Where? 😂
Keep looking you'll find it 😄😄😄
Nicely done but...but....no salt???
Worcester sauce??
4:51 fly on your beef
De prijs van de longhaas zal nu wel omhoog gaan bij b&s ☹️
Ja.. als de vraag omhoog gaat... 🤣
Het is ook een heel erg lekker stukje vlees heerlijk lichte lever smaak en zo lekker sappig.
Een paar weken bij de Makro voor 8eu/kg nog gehaald. Misschien dat dat ook de moeite waard is.
I've always thought filet mignon is overrated. Nice comparison!
in some parts of the video I could barely hear you, the music in the background was loud af
Sry but i dont like a too intense flavour, therefore i prefer the tenderloin. I also season my meat up front.
He said the beef tenderloin and hanger steak are different animals
You said ‘Different animal? ‘ was it pork or beef? Looked like beef.
Hi Darren, I meant different breed of beef
I had the same question on mind. Thanks.
Thx for the reply! Very well filmed, always love your videos!! Thx for sharing and taking the time to clarify!! Keep up the good work, just gained a sub! 😂
It says "pork tenderloin" in the beginning of the vid...
It’s beef. Looked awesome
It should be illegal to sell food like that.
You put beef tenderloin in the title and then pork tenderloin in the video's intro but then revealed that it was a beef tenderloin after the intro.
You forgot the first rule of beef... Fat = Flavor..!
Kan ik niet een keer dagje bij je meekijken hoe jij alles doet soort meeloop dag 😂😂
... alleen meekijken? 😂😂😂😜💪
Ik ook! Ik wil een dag rondhangen en grillen en bier drinken, proost!
^^^^
google translate, :-D
Pitmaster X soort workshop 👍🏼
😂😂
0:13
Beef Battle. Beef vs Pork? LoL
I've LOVED the 'Butcher's Secret ' cut for over 40 years... since it's an interior cut of meat, it has a unique flavor that some say tastes of offal, but not so, prepared correctly.
Definitly a great cut Herbert!
5:00 uhhhh
Never in my life i had steak. we always eat instant noodles, rice or sardines. I wish i would have the opportunity to try this dish.
I could have eaten that pieces that you've thrown away.
seems odd given that you've been on youtube for 12 years and obviously have a computer etc. But I know things are tough over there all around. Sorry dude. You'll probably live longer than you;re average American though if you eat that much fish and don't processed sugar, trans fat, MSG and roundup. : /
He actually said it's not the same animal. Really.. Someone in the editing should be fired.