Fullblood Wagyu Hanging Tender Marbling Score 9+ Stone Axe - 400 - 500g
The cut that butchers keep for themselves....
A true individual, the hanger or onglet literally hangs from the diaphragm, between the tenderloin and the rib. It sits close to the offal and has an intense flavour. This cut is amazing caramelised in the pan - aim for rare to medium-rare. The Hanger has a prominent grain and should be sliced against the grain when served. The flavour of this cut is phenomenal - a 10 out of 10!
Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.
The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.