22 © 2017 2019 HANGER STEAKS Hanger Steaks (aka hanging tender steaks, onglet steaks) are a cut that some chefs may not be familiar with. Although these steaks have long been popular in Europe (particularly in France), butchers have historically kept them for themselves here in the U.S. Only recently have American restaurant chefs discovered the hanger steak’s rich flavor, causing a fast rise in their popularity. Wagyu hangers are more tender, flavorful & moist than conventional beef hanger steaks. BUTCHER INFORMATION: Trimmed of all heavy connective tissue & loose fat. COOKING/PLATING TIPS: Hanger steaks take marinades well, but they are not necessary to tenderize this cut. The hanger is often served simply seasoned with salt & pepper, and then broiled, grilled, or pan-seared. MENU TYPE: Medium Price Point. Though hanger steaks bring beefy flavor to any menu, they are a classic French bistro cut. TERES MAJORS The teres major is the second-most tender cut and an affordable alternative to the prized tenderloin. With a texture and flavor similar to the tenderloin, it can be prepared in similar ways. Also called the petite tender or shoulder tender. BUTCHER INFORMATION: Cut from the Chuck primal. About the size of a pork tenderloin. COOKING/PLATING TIPS: Teres majors can be cooked whole as a small roast or sliced in medallions (petite filet steaks). This cut can be simply seasoned with salt and pepper, rubbed or marinated before cooking, and works well with sauces. Medallions can be sauteed or pan-roasted as you would prepare other filet steaks. MENU TYPE: Medium Price Point. An affordable alternative to the tenderloin, this cut is ideal for bistro, gastropub and steakhouse menus. FLANK STEAKS The flank steak is a long, wide cut with a loose structure that absorbs marinades extremely well. Wagyu flank steaks are more tender, flavorful & moist than conventional beef flank steaks. BUTCHER INFORMATION: Cut from the abdomen region. Pre-cleaned. COOKING/PLATING TIPS: Most chefs marinate flank steaks prior to cooking, and then grill or broil them. High heat is often used to create an outer crust while leaving the center medium-rare. Slice thinly against the grain before serving for optimal tenderness. MENU TYPE: Medium to High Price Point. Flank steaks are enjoyed around the world, and their marinade affinity means they can be easily flavored to suit most menus.