Wagyu Hanging Tender Marble Score 5+ Rangers Valley 200g x 4 Pieces
The cut that butchers keep for themselves....
A true individual, the hanger or onglet literally hangs from the diaphragm, between the tenderloin and the rib. It sits close to the offal and has an intense flavour. This cut is amazing caramelised in the pan - aim for rare to medium-rare. The Hanger has a loose grain than most steaks, but the flavour is phenomenal!
Rangers Valley is situated in the pristine northern tablelands of NSW. This area enjoys a cool climate that suits high quality beef production by providing a stress-free environment for animals all year round.
Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that achieve consistent marbling scores.