Description
Hanger steak (butcher's cut) from Røroskjøtt – beef with bold flavour
Hanger steak, also known as butcher's cut or onglet, is one of the most flavourful beef cuts. It was long kept by the butcher himself, precisely because the flavour is so distinctive. With its coarse texture, natural juiciness and intense beef flavour, hanger steak has become a favourite among chefs and barbecue enthusiasts.
Please note: This product is only available in Norway.
Meat is sold only in our shop in Trondheim (Bratsbergvegen 2E), not online.
Origin and quality
This hanger steak comes from Røroskjøtt, known for Norwegian quality meat and good craftsmanship throughout the value chain. The cattle graze in the countryside around Røros, and the meat has a clean flavour, good texture and natural tenderness. Supplied as a whole piece of approx. 0.5–1 kg.
What is hanger steak?
Hanger steak sits between the diaphragm and the kidneys. The muscle does little work, which makes it tender, while its pronounced texture gives more flavour than many better-known steaks.
How to cook hanger steak
- Cook quickly over high heat on the grill or in a frying pan
- Serve medium rare to medium to keep it juicy and full of flavour
- Sous vide: 54–55 °C for 2–3 hours, then sear quickly in a very hot pan or on the grill
- Slice against the grain before serving. This is essential for tenderness
Serving suggestions
Hanger steak goes well with pepper sauce, garlic butter and crispy potatoes, and works nicely in steak frites, with grilled vegetables or a fresh salad.
Frequently asked questions about hanger steak
Where can I buy hanger steak?
The meat is sold only in our shop in Trondheim, Bratsbergvegen 2E. We do not ship meat.
How do I keep hanger steak tender?
Cook it quickly over high heat, serve it medium rare to medium, and slice it against the grain.
Can I cook hanger steak sous vide?
Yes. 54–55 °C for 2–3 hours gives a good result. Sear the meat quickly in a very hot pan or on the grill afterwards.
How big is the piece?
It is supplied as a whole piece of approx. 0.5–1 kg.
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