Average weight: 1.5-2 lbs.

Often called the “butcher’s cut,” this Wagyu Hanger Steak is known for its rich flavor and loose grain that takes well to marinades. With great marbling and a tender bite, it’s a go-to for serious steak lovers.

Cooking Tips

• Best cooked in a cast iron skillet or on high-heat grill

• Marinate beforehand to enhance flavor and tenderness

• Cook to medium-rare (130–135°F), then rest before slicing against the grain

FAQs

Q: Is this cut shipped frozen?
A: Yes, all our products are flash-frozen immediately after processing to preserve freshness and quality.

Q: How is the meat packaged?
A: Each cut is vacuum-sealed in BPA-free, freezer-safe packaging and labeled with weight and cut name.

Q: Is this 100% Wagyu?
A: Yes, our cattle are 99–100% DNA-verified Wagyu — never crossbred with commercial cattle.

Q: Can I grill this cut?
A: Some Wagyu cuts have high fat content and are best cooked in cast iron. We only recommend grilling leaner steaks like flank, sirloin, or hanger unless you're confident in managing flare-ups.

Q: Where is this sourced?

A: Raised, finished, and processed by our team in Peterborough, NH & Mason, NH — from pasture to plate.