Beef

Grass Fed Beef Hanger Steak

Hanger steak, known as the 'butchers cut' is little know cut of meat and is highly prized by top chefs for its unique texture and remarkable flavour.

Taken from the diaphragm of the cow. This cut is made of long and thick strands that fall apart easily. This gives the hanger a texture than is uncomparable to any other cut of beef.

We take our hanger and portion them down into small pieces ready for you to cook.

With it's depth of flavour the hanger is the ideal cut for the barbecue and takes amazingly to being marinated.

So different to other cuts, this is a must try. Each cow only has one too and so it's rare!

Build your box

Choose your cuts in a box from £95. Free meat in every box, free delivery.

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.

Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.