Hanging Tender WetAged

Currently, a distinction is made between two mainstream maturation methods for meat and steaks:Dry agingand wet aging. When a hanging tender is wet-aged, it simply means that it matures in its own juices in a vacuum bag. But what's special about our steaks, special cuts, and beef is that they mature in the air for at least seven calendar days before being vacuum-packed. This results in a unique flavor experience. Because the on-bone maturation process during the first seven days releases a lot of water into the environment. This also allows the ratio of aerobic to anaerobic bacteria to be optimized later in the moist vacuum environment. Why not try our WetAged Hanging Tender?

At first glance, a Haning tender is shaped like apork filletSimilar. But in terms of flavor intensity, it far surpasses the latter. Meat sommelier Dirk Freyberger counts it among his top three, as it is usually very finely marbled. This gives it a very intense flavor, which is further enhanced by its proximity to the heart (heart cone). The Wet Aged Hanging Tender is the pillar of the diaphragm and sits directly between the kidneys (kidney cone) and the heart. We think it's truly a special cut you'll fall in love with. When preparing it, we recommend an internal temperature of around 54 to a maximum of 58°C. For more tips, you can also watch our YouTube video.

The hanging tender is a viable alternative to A cuts like fillet, roast beef, or ribeye. But there are other B cuts that definitely deserve attention. Here are the top 5 special cuts from meat sommeliers Dirk and Sven Freyberger:

1. Picanha
2. Flat Iron
3. Hanging Tender
4. Spider Steak
5. Las Vegas Cut

If you'd like to stop by, we always have delicious specials in stock for you in our freezer. Naturally, flash-frozen for the best quality. You can rest assured that you can let your steak cuts mature in the refrigerator or freeze them in our aging pack. This way, you can always enjoy your Hanging Tender Wet Aged perfectly matured.