Beef Hanger Steak! (How to cut and cook)The Bearded Butchers

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The Bearded Butchers are back with some classic content! Sit back and learn all about the hanger steak! The Hanger steak is also known as the Butcher's Steak, The Butcher's Cut, and The Hanging Tenderloin, amongst other names. These names all come from butchers frequently keeping this cut of steak for themselves because it's so tasty and so tender.
Today, you'll learn what is hanger steak, and how to cook hanger steak while we share some hanger steak recipes (with Bearded Butcher Blend seasoning, of course). The hanger steak will be on a Big Green Egg with normal steak grilling temperatures around 350 F. Get your Bearded Butcher Blend Seasoning 6 pack right here bit.ly/3GWKLTN
** PRO BUTCHER TIP - Hanger steak is super lean so don't cook it past an internal temperature of 130 F or it will be dry and tough **
🔥 amzn.to/3HcXAb0 Seth's Looft Lighter
🌳 amzn.to/3DbwKxP and Hickory chunks
🔥 bit.ly/3UKYItW Be sure to use our heat resistant gloves over an open flame
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Here's a couple more things for clean food prep
🔪 amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe
🧤 amzn.to/3quiP28 Latex Free Food Prep Gloves
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Index:
2:29 - How to cut out the hanger steak
4:43 - How to cut the tendon out of the hanger steak
6:50 - How to light charcoal with a Looft Lighter
8:23 - How to grill a hanger steak (on a Big Green Egg)
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[@choeenoevue7775]

Make a video of you guys working on a regular business day, would definitely be interesting! From bed to leaving the shop.

[@shadyganley8877]

From bed? Whoa there cowboy

[@grover2727]

I'm a first time viewer ! I gotta tell you how much I am enjoying your channel. Back in the 60's and 70's I was a bearded butcher ! you guys were just babies back then. I'm 72 years old now . I just hit the subscribe button too.

[@MrCherrybottom]

I really enjoy watching you guys. Too many guys out there with too many fancy tricks on BBQ and grilling. You guys are straight to the point no BS.

[@rosestanislawczyk7425]

Would love to have some with hash/home fries and eggs!!! And rye toast!!!🤤🤤🤤

[@songbird857]

Pulled my grass fed hanger steak from my freezer a few days ago, looking for instruction how to cook it - thanks! Best thing I did this year was buy 1/4 grass fed cow 🐮

[@erichudson3608]

I would've never thought, me being from the hood in Cleveland,OH, would enjoy watching butchers. This Crazy. These Butchers are phenomenal and I really enjoy their videos. #Salute_To_Greatness

[@mrfuninthesun33]

Natural healthy foods need to be brought to the hood. Can't beat pork chops n homemade gravy.

[@erichudson3608]

@@mrfuninthesun33 LMMFAO..

[@rickdesabrais1700]

I have been a butcher since 1972. It is so nice to see you guys educating people basically on the meat industry . great job.

[@lisanowakow3688]

I never used a butcher until this last year, but even using one for the odd cut I don’t think I’ve ever seen a hanging steak- ever. I learn a lot watching the two of you. Thank you both!

[@ermindalus7726]

I wish I had a relationship with my brother as you guys have and of course you together with your families. Respect.

[@matthutchinson3139]

Thanks for always responding back, a lot of channels want you to watch, but never respond. I guess being humble only lives a small few. Wish I was closer would definitely be a weekly customer. I am in West Virginia. Thanks for content

[@Grundschuld1192]

Just received my 6 variety pack here in Germany I ordered. Dont regret the wait and the quality is superior. Great job gentlemen!

[@perjansson4511]

Spaß für dich

[@gchomuk]

Thanks for this video. Yesterday I stopped at our local butcher. I was looking for flat iron or hanger steaks. He pulled out two hangers. They were huge (untrimmed). We bought one. My previous purchases of hanger steaks were already broken down and trimmed. I just followed your video, and now this 1.5+ lb cut is 4 trimmed cuts. I think I'll toss some BB Original blend on a couple of them. I'll be grilling them in a few hours.

[@abbygustafson6546]

Thank you for this video. I just got a half a beef from my family and a hanger steak came with. I've never cooked one before or even heard of it. My aunt told me it wasn't a good cut of beef! After your video I'm excited to try it!

[@rwilson208]

I watch your videos so that I can learn all that I can. You and Scott's knowledge helps me to know how to choose the right cut of meat. I also understand to go by the temperature when the meat is cooking or braising, or grilling. Keep those videos coming and I will keep on watching and learning. God Bless and Stay safe.

[@TheBeardedButchers]

I appreciate that, Ron! More videos to come!

[@christopherbooher9176]

Great video. I always appreciate the cooking ones and learning more about the cuts I can seek out at my local butchers. We have so many in Wisconsin that I feel so bad for Wilbur.

[@dtcoleman05]

I appreciate it when you guys "Butcher and Cook". It's very unique content!!! Keep up the great work!

[@wildchild795]

I recently purchased some Peidmontes beef grown in Nebraska, it’s A6 so damn near Wagyu, it’s incredible to see skirts and hangars like what’s at my local shop. Phenomenal cuts with tremendous intramuscular fat

[@MrRebar15]

*The Bearded Butchers* Bravo well done, thanks fellas for taking the time to show us. God Bless.

[@TheBeardedButchers]

Glad you enjoyed it

[@benji_gobleoutdoors]

Looks absolutely delicious You guys are a true gem in the world of butchering and you never fail to make my mouth water

[@TheBeardedButchers]

Thanks so much!

[@keithdiffey1316]

I made the hanger steaks just the way you guys did. They turn out phenomenal. Thanks for the video.

[@77mickeymantle77]

HI GUYS AT CRESTON ! And utubers, Finally made it up to see the store with the wife , Was hoping to get to see u guys to say hi. Didn’t realize how close store is to I-71 , In case anybody wants to know, I-71 and I-76 intersection is less than 15 minutes from the store. BEAUTIFUL STORE ! And super clean, Family was really nice, Keep up the good work on the videos. Hope to get up some Saturday when u guys are cooking up good times for great memories. CRESTON is a sleepy little town for being so close to main interstates, You guys should thing about serving up fresh food ? We were starving by the time we hit there, lol. But was sufficed by the Faithful McDs at Seville. GOD BLESS U AND YOURS !!

[@petenelson8136]

You all do a fantastic job, and so smooth with you cutting.

[@hermansohier7643]

Here in Belgium it was also know as the butcher steak .An other name they still use is the craw steak because people thought the butcher was selling them craw meat because of the color of the steak .This is to me the most dilicious steak .

[@mikebast]

My new favorite Steak to grill!! We have a new local Family owned Butcher shop in the Neighborhood that has these cuts available marinated and unmarinated! the best cut of meat by far!! Great video as always!!

[@TheBeardedButchers]

Wow! Good for you, Mike! We've had some people comment how they're having a hard time finding the perfect butcher, but yours just showed up right on queue! 💪

[@CJ_Caster]

I absolutely love the videos. My favorites are the hanging in the cooler to the grill videos. I'm always starving by the end. Keep up the good work fellas!

[@christopherbooher9176]

The looftlighter is the best! Been using mine to light my BGE for over 7 of its 16 years of age. Prior to that was always fighting with the lighter cubes, etc.

[@TheBeardedButchers]

Very true! 🔥

[@GeckoCycles]

Love our videos! A tip to try on the Egg. Use a wire fire basket with the cast iron in the bottom of the fire box removed. Light from inside ash door. I use small propane torch. The egg will heat up much faster and more evenly burn the medium being it get air around the sides as well. Shake basket before next burn to shake out ash. Done with the scraper for that. I put smoke chips inside of ash door as you can add as needed easily.

[@joseluislopez857]

Looks delicious. Love the videos. Thank you guys for these im sure it takes a lot with the business and posting content

[@henrykrinkle5353]

"No, no, no, no - let them rest!" Classic! Love your videos.

[@TripleThreat5914]

Been asking for a hanger steak vid for awhile. Was pumped to see this.

[@geoffgreenhill16]

Those steaks look insanely good! You guys truly have the Best meat spices on the market.

[@dowopdodge832]

I like the HYSTER H50Xm in the back ground. Excellent choice of forklift.

[@TheGozman100]

Awesome video guys keep up the outstanding work guys. They are extremely informative and a joy to watch.

[@michaelbaumstark2853]

Thank you so much! : Seth and Scott (Bearded Butchers) for sharing the primal awareness of the one and only hanger steak on the beef. (Suggest: maybe just a brief mention on Bison hanger, if you do such a video.)... I saw an Ad this week at Doris Italian Market hosting USDA Prime Hanger Steaks @ 12.99/lb. Florida pricing, and I had no idea what hanger steak IS. So I had to investigate, and I prefer Whitefeather, for a good review. I will try to pick some up and give it a GO on the the grill. I like to do simple Salt and Pepper for any meat seasoning, sometimes salt only, but the various seasoning mixes offered by your team, can change the basics to another flavor/experience. Cheers, Brothers from some long DNA journey.

[@melissahamm8122]

Hi Men,sooo the hanger steak you say...I've heard of it but never actually seen one,now I know why.thanks 😉 for the heads-up.

[@savoryeats]

I'm coming back for more American Wagyu steak! That was the best steak I had ever eaten in my life!!

[@donniegreathouse72]

If u dont mind me asking but what did that cost

[@BAMA-2019]

@@donniegreathouse72 5 hookers and a pack of smokes

[@savoryeats]

About $77. Good stuff though!

[@QadashJew]

@@savoryeats damn highway robbery

[@christophersuchy3632]

@@QadashJew Its expensive as hell but when you see how expensive it is to raise Wagyu quality, the price makes sense

[@scottdavis700]

The single best piece on the whole animal. Flavor, texture, and completely different than anything else. Melt on your mouth from a good animal cooked right. I miss these so much from when I worked in a full process shop. And somehow that’s the same exact way I used to cut mine with no instruction. The place ground them...

[@SsgtHolland]

😯😨

[@TheBeardedButchers]

Couldn't agree more!

[@kellyschue3103]

Great video guys I really like how you go from beginning to end with every cut

[@americanpatriotbill]

Been waiting on the knife set for a while! Keep up the delicious video's brother!!

[@billyperry6567]

Thanks guys. I've heard of hanger steaks, was great to see it on the carcus and the whole process from animal to plate. I found some today at a local butcher and can't wait to get this thing on the grill

[@TheBeardedButchers]

Get grillin'!

[@troytandy8184]

This video was a real GEM.... thanks for sharing. I have been a hanger steak fan for years and they are getting harder to find. I suspect with this video they will be even harder to find now.

[@michaelfarrell7161]

And more expensive!!

[@MichaelLloyd]

If anyone out there is on the fence about trying their seasonings, give them a try. Original, Black, Brock Blend, and Chipotle are my favorites. I recently bought a bucket for the Original and gave the shaker to my son-in-law. I can also confirm that the Brock Blend works in your morning coffee :/ Well... ok, so don't actually do that. I always put a pinch of salt on my fresh ground coffee before I brew it. It takes away some of the bitterness (if it has any). I use Real Salt and I reached over, grabbed the salt, and shook out a little in my coffee, just like I always do. And... I looked down at the shaker... Brock Lesnar Blend. :D I figured I would try it so I brewed the coffee. It wasn't bad lol

[@Marniegirl]

Drool worthy... absolutely drool worthy! Well done! 👏🏻👏🏻👏🏻👏🏻

[@TheBeardedButchers]

Thanks so much, Marnie! We're sure you can pull-off something more drool-worthy as well! 😉

[@fr4me.01]

You guys deserve way more subs and attention. Thanks!

[@TheSixer211]

You guys are the Supermen of the business! Love all your videos!

[@TheBeardedButchers]

Wow, thank you!

[@chrisstarnes2644]

Never heard of the hanger stake but dang they looked good that grain feed with the original one it would have been my pick for sure. I love my grain feed beef my dad would shit his paints if he new people was eating beef off grass we always grain feed our beef. amazing boys can't wait the next show !!!

[@colinhamm633]

Awesome video guys. I asked about the hanger steak on one of your previous videos wondering where it came from. Thanks for education!

[@TheBeardedButchers]

Sure thing, Colin! We got your back. 💪

[@archermathews8562]

As usual, another excellent, mouth watering video..Always look forward to the next one TY

[@TheBeardedButchers]

More to come, Archer! Thank you! 🙏

[@FamilyTravelandExcursions]

Just got my 6 pack of bbbs in the mail today!! Opened the box and immediately coated my chicken thighs with the cajun. Delicious!!!!

[@jamssosv]

the cajun is money on fish!

[@jamesbecker4326]

you guys are great. the knowledge you share is amazing.

[@davidkranz6228]

Thanks for telling everyone about this cut. This is amazing and cheaper than ribeye at my local butcher here in San Diego. Buttery/hearty flavor and a real treat. Wegmans grocery stores in the mid Atlantic region typically carry them.

[@TheBeardedButchers]

Always a pleasure, David! What's your favorite recipe with Hanger steak? 😉

[@berniex2]

David. I’m in San Diego. Who’s your butcher?

[@ImAzraa]

So, i just had internal surgery, im on strict diet, and here I am, watching you guys grill and eat a cut of meat i didnt know i'd love to try. Cooking was on point! Avoiding those hotspots is key. Seasoning havent tried it but maaaan, that original looks like my kind of spice Good work boys :)

[@Dayzee1081]

I am the same way! I've had 5 or 6 abdominal surgeries in the past 8, or so, years. I always end up on a clear liquid diet for a couple days post op. By end of day 2 post op, I am STARVING, but not cleared for 'real' food yet, so I live vicariously by watching food videos on KZbin or food network, nonstop! It never fails! My husband always asks me why I torture myself like that! Lol, I can't help I'm a foodie! P.S. get well soon!

[@craigandresen2456]

Love the cut and cook videos!! Keep them coming. Wanna see some more traeger cooking as well. Had my first fillet with Bearded Butcher original last week. It’s the bomb!

[@TheBeardedButchers]

Coming right up! 🔥🔥

[@kylewilliamson5858]

Love the Black....I just ordered 6 pack....I have a homemade rub mix from my chef brother...Black competes strong and always reliable

[@TheBeardedButchers]

Rock on! Glad to know the Black lives up to its name! 🔥

[@lorenpeterson6990]

Absolutely delicious looking good on the big green egg.

[@Hortonscakes]

Love this channel, just ordered some butcher blend. 💯💯💯

[@user-ng6cz5pb6k]

I just found this video this is one of my favorite steak of all time amazing

[@DeadeyeLefty]

Interesting vid, thx. I recently discovered hanger steaks thanks to a local store that's too far away to use normally but is where I go specifically for meat. Thanks to them I started cooking with beef heart, pork cheek and, more recently, hanger steak. 5:30 This is the only part they seem to put in the case though. I guess I'm going to have to ask them for the whole cut...

[@dimasmartinez1541]

Good video god bless you and all your family thanks for all your videos from Eagle Pass Tx

[@sandib4234]

Well that was interesting, never thought that is where Hanger Steak is on the beef. Sure looked amazing cooked! You guys always do it right! 🤗👍👍❣❣🎈🎈

[@TMac0925]

Awesome as always guys. Thx a bunch.

[@HOBrian2003]

Love these videos!!

[@erikwiken5091]

I am beyond excited that my IG DM may have contributed to this video. This is such a great cut that very few know about.. good luck getting one though...

[@erikwiken5091]

Even if it isn't, love the videos and the explanation. got my first boning knife at Xmas!

[@chipperkelly]

Turning 65 in October, wanted a Porterhouse Steak, but the French Bistro Where My Dr. Girlfriend is taking me only has NY Strips and Hanger Steaks. I still want a Porterhouse but, now can't wait to have a great Hanger Steak. THANKS

[@tymesho]

Heard about, but never knew where the hanger was located. I learned so much here! TY!

[@stuarthightower418]

You guys are rock stars in my book.

[@mysticmagnolia]

I saw hanger steak at a meat store just a couple weeks ago. I wasn't sure about it, so I didn't get it, but I will next time! Great video!!!

[@dustinselby1368]

One of my favorite cuts. I personally grill them hot and fast at 450-500 until they're 125. The marble fat literally melts at the higher temp. Extremely tender.

[@TheBeardedButchers]

I can imagine! 🤤

[@kylewilliamson5858]

I also always do my steaks at 450 to 500...3 and half min each side or so....perfect sear and med rare end to end

[@dustinselby1368]

@@kylewilliamson5858 Definitely the way. They're great with a overnight marinade too.

[@100radsbar]

Looks absolutely nice. The steaks look nice too :D I've had Hanger Steak once, since they are quite difficult to get a hold of. It was cooked rare, and it was the best beef I have ever tasted.

[@MrAirtaz]

Good stuff guys! It's appreciated.

[@Gearheadgotajob]

Our clan loves the Black! Works for catfish on the reverse sear. Thanks for the awesome info buckeye brothers!

[@TheBeardedButchers]

Nice! Gotta try that sometime. 😉

[@4113N5]

Just purchased my first grass fed Hanger steak and came straight here to school myself with some special learning, love y’all’s channel. Heading to the website to peruse some future gifts for myself. Keep up the great work guys!

[@95SLE]

Nice video. I picked up a hanger steak at your retail outlet yesterday. Also picked up some skirt steaks. Both cuts are hard to find where I live.

[@xxsoundwave83xx]

I had this before and yes it’s really good my second favorite next to the ribeye, I’m just a die hard fan of the ribeye 😁

[@shanecucheron2728]

Awesome can’t wait until the knives are for sale !! Awesome videos explaining tips on grilling/smoking cuts of meat 🥩 🐖 great job on this one 💯 in the market for a smoker ! 👍

[@mixitube489]

Ok hanger steak! will be my new favourite.

[@GillesBourget]

Love watching these videos. I'm not a hunter, but I do enjoy seeing the process and teaching my kids that meat doesn't come from the supermarket. Having said that... is it just me or in the beginning, from that angle, come on, that beefy muscle kind of looks like a... uhm... It's even got the... uhm... I'm sure it's delicious!

[@zigwil153]

If you're are grilling (direct, high temp) anything other than salt burns... ideally, salt, char both sides (direct heat), add other spices, indirect heat until desired doneness is reached... or salt, direct heat until done, add spices while resting

[@andrewlafleur8335]

Hands down might be my favorite cut

[@marsh1544]

Nice video. First time I've seen it on the carcass. Going to subscribe!

[@MrRoyalGard]

Had to pause and make breakfast , i got hungry :P:P

[@richp1146]

That looked delicious! Thank you for the knowledge. 💪

[@TheBeardedButchers]

Our pleasure, Rich!

[@NFNADVENTURE]

I have learned alot. I wish I could find a butcher like yall near me.

[@TheBeardedButchers]

Too bad! Whenever you're around Creston, Ohio, though, feel free to swing by! 💪

[@Hannahcode1]

I could taste it! Those steaks are phenomenal..When I get some doe coming in, I am ordering some of your spice.

[@stevewilliams7808]

Love your videos and butchering instructions. I like 500F on my Kamado for a good steak sear. Your seasoning has a great flavor!

[@rickayers3150]

Nice job guys, keep up the great work

[@jerryhatrick5860]

Mmmm my favorite, I make a coffee rub with different chili's and other spices. It's bomb on brisket. For cuts like this I'm a fan of reverse sear.. I dont do tender cuts any other way anymore.

[@TheBeardedButchers]

Totally know what you mean! 🤤

[@_Merica_USA]

Another great video!

[@tommythuntdeer]

Dang! Thanks! Ordering the seasoning!

[@bobsaap2872]

That's awesome I've never heard of a hanger steak gonna have to try it

[@jamesmichael3998]

Y'all just got me starving. Cheers from Jacksonville Florida 🌞

[@TheBeardedButchers]

Cheers, my dude!

[@robertsilva5285]

Love it..I'm going out to find me some.thanjs guys

[@ravkesef]

You guys are the greatest, and I love your videos. One suggestion: it’s generally better to place the wood chunks at the bottom of the pit, and then place the charcoal on top of it. If the wood is on top you get lots of white smoke and an acrid taste to the meat. Placing the wood on the bottom gives the smoke a chance to filter through the burning charcoal, and this burns off all the impurities, resulting in a pale blue smoke and a sweeter taste to the meat.

[@TheBeardedButchers]

Great point!

[@johnsabat3553]

Great video I'm definatly going to have to try hanger steak

[@drewes3115]

You guys are alright with me! Love the content!

[@brianaustin2135]

Good video!! I also heard they call it the butchers steak because there is on my 1 hanger per animal so it’s easier to keep it then sell it. 👍🏻🥩

[@lawsonbenedict6579]

Y’all are funny as hell with the way that y’all advertise your products, I’m definitely gonna buy some black seasoning soon, and I’m thinking about trying out the Hollywood

[@MasterCommandCEO]

Wow the meat looks almost like it's falling apart SO GOOD!

[@pumbaaboy8674]

Great vid!

[@oldmanriver1057]

I wish that I was there to try some because it looks so delicious!

[@patricklucia7926]

Man you got my mouth watering all the way here InTexas love you channel you help me with a hog that I did my self 👍