{"product_id":"98623","title":"US Beef Hanging Tender VP (1500g +\/-50g) Chilled","description":"\u003cp\u003e\"Consume by\" date is about 10 days from date of dispatch. Note that slight discoloration may occur during shipping.\u003c\/p\u003e\n\u003cp\u003eChilled item\u0026nbsp;Vacuum Packed\u003c\/p\u003e\n\u003ch1 data-path-to-node=\"3\"\u003e🥩 Craving an Authentic American Steakhouse Experience? Savor the Legend of the \"Butcher's Steak\"—Fresh, Never-Frozen US Hanger Steak!\u003c\/h1\u003e\n\u003ch2 data-path-to-node=\"4\"\u003e100% Chilled for Ultimate Meat Integrity and Maximum Juiciness. A Massive 1.5kg Primal Block Ready for Thick Bistro Medallions or Epic Backyard Grilling via Costco.\u003c\/h2\u003e\n\u003cp data-path-to-node=\"5\"\u003eWhen you are longing for a genuinely robust, heavy-hitting beef dinner in Japan, navigating the pre-cut meat rows at standard local neighborhood grocery stores can be deeply uninspiring. Most domestic supermarket beef is sliced paper-thin for quick stir-frys, completely lacking the thick, hearty chew of a Western steakhouse cut. Bring the uncompromised luxury of fresh American beef straight to your kitchen with the \u003cb data-path-to-node=\"5\" data-index-in-node=\"419\"\u003eUS Beef Hanger Steak Vacuum Pack\u003c\/b\u003e, imported under strict temperature controls and sold in massive wholesale shares via \u003cb data-path-to-node=\"5\" data-index-in-node=\"537\"\u003eCostco\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eKnown affectionately as \u003ci data-path-to-node=\"6\" data-index-in-node=\"24\"\u003eSagari\u003c\/i\u003e in Japan, this cut is celebrated back home in the US as the ultimate \u003cb data-path-to-node=\"6\" data-index-in-node=\"100\"\u003e\"Hanger Steak.\"\u003c\/b\u003e Historically nicknamed the \u003cb data-path-to-node=\"6\" data-index-in-node=\"143\"\u003e\"Butcher's Steak\"\u003c\/b\u003e because old-school meat cutters secretly kept this highly prized muscle for themselves, it delivers an intensely savory red meat flavor profile similar to ribeye, yet remains remarkably lean and healthy with almost zero heavy, greasy fat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003eThe absolute best part about this selection? \u003cb data-path-to-node=\"7\" data-index-in-node=\"45\"\u003eIt is shipped to you 100% chilled and has never been frozen.\u003c\/b\u003e Because the cellular structure of the beef fibers remains completely untouched by ice crystals, all the rich, natural umami juices are locked securely inside the meat, yielding a beautifully tender, plump texture that general supermarket thawed meats simply cannot match!\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"9\"\u003e💡 Why Meat Enthusiasts and Home Grills Keep This 1.5kg Block Stocked\u003c\/h3\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eUnrivaled Freshness Window\u003c\/b\u003e: Thanks to the professional-grade commercial vacuum sealing, this fresh chilled meat boasts a remarkably long shelf life—\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"148\"\u003egood for up to 10 days from the shipping date in your refrigerator\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eThe Smart Home-Freezer Asset\u003c\/b\u003e: Because this beef has never been subjected to a previous industrial thaw cycle, any portion you choose to freeze at home will retain near-perfect restaurant quality. Simply slice, wrap tightly in plastic wrap to eliminate air pockets, drop into a zip-top bag, and lay flat in your freezer drawer. It slots beautifully into tight Japanese apartment spaces for quick weeknight high-protein dinners.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003e100% Custom Slicing Control\u003c\/b\u003e: Buying the whole primal block means you get to dictate the exact thickness of your steaks, rather than settling for generic factory pre-cuts.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"15\"\u003e🔪 The Master Class: How to Cut Your Whole Hanger Steak Like a Pro\u003c\/h3\u003e\n\u003cp data-path-to-node=\"16\"\u003eHandling a large 1.5kg primal block can feel intimidating if you have only ever bought pre-sliced supermarket trays, but the anatomical layout of the hanger steak is remarkably straightforward. Grab a sharp chef's knife or utility knife and follow this simple 3-step routine to achieve restaurant-grade portions:\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,0,0\"\u003e\u003cb data-path-to-node=\"17,0,0\" data-index-in-node=\"0\"\u003eStep 1: Trim the Surface Silver Skin \u0026amp; Fat (Time: 5–10 min)\u003c\/b\u003e Remove the meat from the vacuum pack and thoroughly pat the entire surface dry with paper towels to prevent slipping. Slide the tip of your knife just underneath the tough, white surface connective tissue (silver skin) and excess exterior fat, gliding the blade flat along the contours to peel it away. Do not throw these trimmings out—they are packed with deep beef flavor!\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,1,0\"\u003e\u003cb data-path-to-node=\"17,1,0\" data-index-in-node=\"0\"\u003eStep 2: Separate into Two Clean Loaves (Time: 2 min)\u003c\/b\u003e Hanger steak naturally consists of two long muscle columns joined down the middle by a single, thick interior line of tendon. Locate this central white line running vertically down the block. Cut clean down the length of this central tendon, separating the meat into two long, manageable logs, and cleanly slice away the exposed tough membrane from the interior edges.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17,2,0\"\u003e\u003cb data-path-to-node=\"17,2,0\" data-index-in-node=\"0\"\u003eStep 3: Slice Across the Grain (Time: 5 min)\u003c\/b\u003e Look closely at either of your trimmed beef logs—you will see the natural muscle fibers running crosswise. \u003cb data-path-to-node=\"17,2,0\" data-index-in-node=\"152\"\u003ePosition your knife perpendicular to these lines and slice straight down to cut across the grain.\u003c\/b\u003e For a classic Japanese tabletop BBQ experience, slice them into luxurious 1cm thick ribbons. For a classic Western steak night, cut them into thick 3cm to 4cm medallions.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"19\"\u003e🍳 Simple Kitchen Hacks: Achieving the Ultimate Steakhouse Sear\u003c\/h3\u003e\n\u003cp data-path-to-node=\"20\"\u003eBecause the hanger steak is an intensely flavorful, lean red meat cut, a minor adjustment in your cooking temperature will yield massive rewards:\u003c\/p\u003e\n\u003cp data-path-to-node=\"21\"\u003e\u003cb data-path-to-node=\"21\" data-index-in-node=\"0\"\u003eThe Medium-Rare Bistro Steak Rule\u003c\/b\u003e Never cook this lean cut to a hard well-done! Overcooking draws out the natural moisture, causing the fibers to tighten up. Heat a heavy skillet or grill pan over medium-high heat until it begins to smoke slightly. Sear your thick-cut steaks for roughly 2 minutes per side until a beautiful, deep brown crust forms, keeping the center a warm, juicy pink (medium-rare). Remove it from the heat and \u003cb data-path-to-node=\"21\" data-index-in-node=\"431\"\u003elet the meat rest on a cutting board for 5 minutes before slicing\u003c\/b\u003e. This allows the hot juices to redistribute throughout the steak, ensuring every single bite is exceptionally tender. Pair with sea salt, fresh wasabi, or garlic soy sauce.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"23\"\u003e❄️ Leftover Recovery: Turning the Tough Trimmings into Molten Comfort Food\u003c\/h3\u003e\n\u003cp data-path-to-node=\"24\"\u003eThe silver skin, fat, and central tendon you trimmed off in Step 1 are secret culinary gold mines. They contain massive amounts of natural collagen that breaks down beautifully under slow heat:\u003c\/p\u003e\n\u003cp data-path-to-node=\"25\"\u003e\u003cb data-path-to-node=\"25\" data-index-in-node=\"0\"\u003eThe Slow-Simmered Beef Tendon Stew (\u003ci data-path-to-node=\"25\" data-index-in-node=\"36\"\u003eGyu-Suji Nikomi\u003c\/i\u003e)\u003c\/b\u003e Take all your discarded surface trimmings and the central tendon line, chop them into bite-sized pieces, and blanch them quickly in boiling water for 2 minutes to remove any impurities. Drain the pieces, wash them under cold water, and drop them into a pot with water, cooking sake, soy sauce, fresh ginger slices, and a spoonful of sugar. Simmer gently over low heat for roughly 60 to 90 minutes alongside daikon radish or konjac. The tough silver skin will completely break down into a \u003cb data-path-to-node=\"25\" data-index-in-node=\"541\"\u003egloriously melt-in-your-mouth, gelatinous texture\u003c\/b\u003e, creating a rich, deeply savory pub-style stew that pairs perfectly with rice or drinks.\u003c\/p\u003e\n\u003cp data-path-to-node=\"31\"\u003e\u003cb data-path-to-node=\"31\" data-index-in-node=\"0\"\u003eStop settling for thin, uninspiring grocery store strips and return to true, whole-cut beef mastery.\u003c\/b\u003e \u003cb data-path-to-node=\"31\" data-index-in-node=\"101\"\u003eSecure the rich, juicy convenience of this premium 1.5kg chilled hanger steak selection.\u003c\/b\u003e\u003c\/p\u003e","brand":"TheFlyingPig.Com - Online Shop from Costco","offers":[{"title":"Chilled","offer_id":52909004685493,"sku":null,"price":6880.0,"currency_code":"JPY","in_stock":true},{"title":"Frozen","offer_id":52909004718261,"sku":null,"price":6880.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/3192\/1845\/files\/IMG_8444.jpg?v=1785481012","url":"https:\/\/theflyingpig.com\/en\/products\/98623","provider":"TheFlyingPig.Com - Online Shop from Costco","version":"1.0","type":"link"}