Black Angus Skirt Steak (kg)
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The hanger steak is extracted from the diaphragm of the ox – a constantly working muscle, with a very pronounced grain texture and a deep, mineral flavour characteristic of cuts from intense work. In Black Angus, the superior intramuscular marbling adds succulence to this already intense flavour.
The technical rule for hanger steak
Hanger steak has long, well-defined fibres. There are two non-negotiable rules: quick cooking at high temperature (no more than 2–3 minutes per side) and slicing at a 45º angle, against the grain. Any deviation results in a tough and difficult-to-chew steak – regardless of the meat's quality.
Benefits
- Deep, mineral flavour – entirely distinct from hindquarter or loin cuts
- Black Angus marbling that adds succulence to an already flavourful cut
- Grain texture that creates a distinct gastronomic experience
- Cooking in under 6 minutes – grilling efficiency
- Available as a whole piece or sliced into steaks
Estimate shipping
Provenance
- Origin
- Argentina
- Creation
- Argentina
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2–3 minutes per side
- Recommended Method
- Grill or griddle at 220–250ºC. Rest for 2 minutes. Slice at 45º against the grain — without exception.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
