Hanging Tender Delivered to Your Door!
The Hidden Gem of Steaks!
The hanging tender is a flavorful, tender cut known for its rich marbling and taste. A lesser-known but highly prized cut, the hanging tender is perfect for grilling, pan-searing, or slicing into strips for tacos, salads, or steak sandwiches. With its perfect balance of tenderness and flavor, it’s an ideal choice for those who appreciate a truly special steak.
Fun Facts:
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The Hidden Gem: The hanging tender is often overlooked, but it’s known for its incredible tenderness and robust flavor.
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Beefy and Tender: Offering both tenderness and rich beef flavor, this cut is a favorite among those who enjoy a hearty steak.
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Perfect for Searing: The hanging tender sears beautifully, creating a crispy exterior while maintaining a juicy, tender interior.
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A Rare Cut: This unique steak comes from the diaphragm area of the animal, making it less common but highly sought after by chefs and steak enthusiasts.
Nutritional Benefits:
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High in Protein: Packed with lean protein, perfect for muscle growth and recovery.
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Rich in Iron and Zinc: Supports healthy red blood cell production and boosts immune function.
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B Vitamins Boost: Helps support energy production and promotes cognitive health.
Cooking Tips:
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Grilling: Sear over medium-high heat for 3-4 minutes per side for a tender, juicy finish.
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Pan-Searing: Use a cast-iron skillet to achieve a perfect sear and finish in the oven for even cooking.
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Slice Against the Grain: For maximum tenderness, always slice the hanging tender against the grain.
Cooking Temperatures:
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Rare: 120–125°F
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Medium-Rare: 130–135°F
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Medium: 140–145°F
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Medium-Well: 150–155°F
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Well Done: 160°F+
Meat Delivered to Your Door!
Order hanging tender online directly from trusted farmers and butchers, and enjoy premium meat delivered straight to your door. Skip the grocery store and feel confident knowing you're supporting local producers while enjoying top-tier beef for your next meal. Learn more about ChopLocal steaks and how to prepare them: https://choplocal.com/blog/introduction-to-steak-101/
