Hanging tender - there’s more to a cow than just its fillet
There’s more to a cow than just its fillet. No cut of meat illustrates this better than the hanging tender. The cut is also known as a hanger steak, butcher’s steak or skirt steak, or in Austria as hanging tender and France as “onglet.” The hanging tender is a prime example that a cow can offer many more delicacies than just fillet or roast beef. It is our responsibility as culinary professionals to be a good example of sustainable treatment of animals.
The hanging steak is cut from the abdominal area of the cow. To be precise, this cut is from the supporting muscle of the diaphragm. Each animal only has one piece. In the past, a hanging tender was only available from butchers who specialized in the processing and sale of innards.
The hanging steak is a marbled, x-shaped muscle that is a maximum of around 2.5 cm thick. It has such an intensive flavor that this steak doesn’t need any additional herbs and tastes great with only a little salt or pepper. (Text: Benjamin Maerz)
Our recipe page now includes the recipe for Sous Vide hanging steak provided by Benjamin Maerz (celebrity chef at the restaurant “Maerz & Maerz”): Recipe
With the recipe “Hanging steak from Swabian cattle with salad and onions,” Benjamin Maerz aims for a new interpretation of the Swabian roast. He deliberately avoided classic side dishes such as “spaetzle” or roasted potatoes, instead integrating a green salad, which the Swabians often eat with roast, into the dish.