Robbin's Island Hanger Steak | avg 24oz
š„© What is Hanger Steak?
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The hanger steak comes from the plate section of the cow (below the ribs, near the diaphragm).
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Sometimes called the ābutcherās steakā because butchers used to keep it for themselves rather than sell it.
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Itās 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.
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Thereās only one hanger steak per animal, so itās relatively rare compared to strip, ribeye, or sirloin.
š Why Robbins Island Full-Blood Wagyu Hanger Steak is Special
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Robbins Island (Tasmania, Australia):
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One of the most pristine, remote cattle-raising environments in the world.
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Surrounded by clean ocean air, saltbush pastures, and free from pollutants.
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Known for humane, stress-free animal handling.
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Full-Blood Wagyu:
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āFull bloodā means these cattle are 100% Wagyu genetics, not crossbred.
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This produces superior marbling, tenderness, and a buttery mouthfeel.
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Marbling in a Leaner Cut:
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Hanger steak isnāt usually as fatty as ribeye or strip.
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But with Wagyu genetics, you get a hanger steak thatās far more marbled than normal, delivering both intensity of flavor and silky texture.
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ā 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 thatās both intensely flavorful and luxuriously tender ā a true butcherās secret, taken to the highest level.