Tasty Food Affair
Australia Beef Hanging Tenderloin
Australia Beef Hanging Tenderloin
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Product Information
The hanger steak — known to chefs as the butcher's secret, because butchers traditionally kept this single, intensely flavourful cut for themselves.
Hanging from the diaphragm, it does almost no work, staying tender while developing the deepest, most mineral-rich beef flavour of any cut. Australian-sourced and butchered in our facility. Hanger needs only two rules: cook it no further than medium-rare, and slice it thin against its prominentgrain.
Get those right and you have the most flavourful steak on the animal — the cut French bistros built the steak frites tradition on.
Why This Cut?
• The butcher's secret — the most intensely beefy cut on the entire animal
• Naturally tender despite its big flavour, because it does almost no work
• The bistro cut behind classic steak frites and onglet à l'échalote
How To Serve?
• Sear hot to medium-rare maximum, rest, slice thin against the prominent grain
• French bistro style: serve with shallot sauce, frites, and a green salad
• Slice into Vietnamese shaking beef (bo luc lac) with garlic, butter, and lime
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What You're Getting
Weight: 200G
Packaging: 1 Steak, Vacuum Packed
Product State: Raw, Frozen
Serves: 1
Shelf Life: Guarantee at least 30 Days upon receiving
Country Of Origin: Australia
Cooking Methods
Pan-Sear (Recommended Method)
Medium Rare
200G (~2cm thick), 3 to 4 minutes total
Flip every 1 minute
Air Fryer
Medium Rare
200G (~2cm thick), 6 to 7 minutes
Flip at 3.5 minutes
INTERNAL TEMPERATURE TARGETS
Rare at 52°C
Medium-rare at 57°C
Medium at 63°C
Medium well at 66°C
AFTER COOKING
Rest red meat for half the cooking time. The juices need to redistribute or they end up on your plate, not in the meat.
Slice against the grain for tenderness.
Storage Method
Keep Frozen below -18°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.