USDA Choice Beef Hanging Tender
The Beef Hanging Tender steak, also known as "onglet" in France, is popular in French cuisine. Also called the Hanger Steak or the Butcher's Steak, this kind of cut is traditionally found in restaurants, prized for its flavor that is very robust. Best cooked medium rare or medium doneness.
It is cut from the plate, of the cattle's lower belly. Processed minimally but with utmost care according to USDA Choice standards.
Wholesome and high quality beef that is an excellent addition to a well-balanced eating:
• No MSG (monosodium glutamate)
• No added trans fats
• Less than 600 mg sodium/per 3 oz. serving
• More than 11g protein/per 3 oz. serving
It fits a healthy lifestyle with its high quality protein content. Every hundred-gram grilled serving provides 58% of protein's daily recommended intake. A great boost for the strength, satiety, and energy.
Abundant in B vitamins with 48% vitamin B12, 24% vitamin B6, 32% niacin, and 20% vitamin B2. These are important in breaking down food into energy, help boost immune system, produce healthy hormones, and contribute to overall well-being and body functions.
It is also abundant in essential minerals such as zinc and selenium, which help boost immune system and the latter as antioxidant to fight off diseases. The same serving can provide 54% and 48% respectively. You also get a good dose of iron with 14% of the daily recommended intake.
To make the cut healthier, trim visible fat and portion control to keep in mind. Opt for a cooking method that requires low fat like grilling.
*Ensure food safety by cooking steak in recommended temperature of 145° F (medium heat), then let rest for 3 minutes right after cooking.
Delivery and Packaging:
Delivered frozen, vacuum packed.
See best before date as indicated on the pack.
Weight: Average 950g - 1 kg per pack
Storage and Shelf Life:
Store chilled +1° C, Frozen -18° - 20° C
Chilled 2 days, Frozen 30 days
Beer Marinated Grilled Steak
1 pack Choice Beef Hanging Tender
1 (12-ounce) bottle Guinness draught beer or Cerveza Negra
1 yellow onion, chopped
1 garlic clove, chopped
3 jalapeño peppers, seeded and chopped
Salt and pepper to taste
Combine Guinness, onion, garlic, and peppers in a zipper-locking plastic bag with beef. Marinate 6 to 8 hours in refrigerator.
Remove steak; discard marinade and season with salt and pepper. Grill over medium-high heat to desired doneness.
Let steak rest 5 minutes; slice thinly across grain and serve.