🥩 What is Hanger Steak?

• The hanger steak comes from the plate section of the cow (below the ribs, near the diaphragm).

• Sometimes called the “butcher’s steak” because butchers used to keep it for themselves rather than sell it.

• It’s known for being super flavorful, almost rivaling ribeye or skirt steak, with a loose grain that soaks up marinades beautifully. The texture is tender but with a bit more chew than filet.

• There’s only one hanger steak per animal, so it’s relatively rare compared to strip, ribeye, or sirloin.

🐂 Why Robbins Island Full-Blood Wagyu Hanger Steak is Special

1. Robbins Island (Tasmania, Australia):

   • One of the most pristine, remote cattle-raising environments in the world.

   • Surrounded by clean ocean air, saltbush pastures, and free from pollutants.

   • Known for humane, stress-free animal handling.

2. Full-Blood Wagyu:

   • “Full blood” means these cattle are 100% Wagyu genetics, not crossbred.

   • This produces superior marbling, tenderness, and a buttery mouthfeel.

3. Marbling in a Leaner Cut:

   • Hanger steak isn’t usually as fatty as ribeye or strip.

   • But with Wagyu genetics, you get a hanger steak that’s far more marbled than normal, delivering both intensity of flavor and silky texture.

✅ In short: Hanger steak is already prized for its bold, beefy flavor and rarity, but when you elevate it with Robbins Island full-blood Wagyu, you get a steak that’s both intensely flavorful and luxuriously tender — a true butcher’s secret, taken to the highest level.