Snake River Farms Wagyu Hanger Steak

Meat Type:

Beef

Breed:

American Wagyu: crossbreed between Japanese Wagyu and American Black Angus cattle

Marbling Score:

Black: BMS 6-8

Region:

Pacific Northwest: Idaho, Washington and Oregon

Diet:

Initially, the Wagyu cattle are raised on pasture where they consume natural grasses and forage. This phase is crucial for their early development and health. After the initial grass-fed period, the cattle are transitioned to a grain-based diet. This phase typically lasts for several hundred days and includes a mix of high-quality grains. The grain mix can include corn, barley, wheat, and alfalfa, along with other nutritional supplements to ensure the cattle receive a balanced diet.

Antibiotic and Hormone Use:

Snake River Farms emphasizes humane treatment and sustainable farming practices throughout the feeding process. This includes providing clean water, ample space for the cattle to move around, and maintaining clean living conditions. The Ranchers include vitamins and minerals to ensure the cattle maintain optimal health and growth.

The Black Wagyu hanger steak from Snake River Farms boasts a rich and complex flavor profile that sets it apart from traditional beef cuts. Its exceptional marbling contributes to a buttery, melt-in-your-mouth tenderness, while the crossbreeding of Japanese Wagyu and American Black Angus imparts a unique combination of flavors. The steak delivers a deep, robust beefiness with a subtle sweetness, complemented by umami notes that enhance its savory quality. The grain-fed finishing diet adds a hint of nuttiness, and the aging process infuses a delicate earthiness. This harmonious blend of flavors creates an indulgent and memorable dining experience, perfect for gourmet preparations and sophisticated palates.

Simple Seasoning: To highlight the natural flavors of the Black Wagyu hanger steak, a simple seasoning of salt and pepper is often sufficient. This allows the rich beefy and buttery notes to shine through. The grain on this cut holds seasoning very well, so if you really want something more adventurous a marinade would work well with this cut, just don’t overdo the time as you will lose the beef flavor.

High-Heat Cooking: Grilling or pan-searing over high heat can develop a beautiful crust that adds a slightly charred, smoky flavor, complementing the steak’s rich taste. Internal temp of 125-130 is ideal for this, as you do not want to overcook it. The drier and hotter the cook, the better.

Resting: Allow the steak to rest after cooking to let the juices redistribute, ensuring every bite is as juicy and flavorful as possible.

"The Black Wagyu hanger steak from Snake River Farms is an extraordinary culinary experience, offering a profound depth of flavor that effortlessly balances robust beefiness with a luxurious buttery texture. The impeccable marbling infuses every bite with a rich umami flavor, complemented by subtle sweet and earthy undertones that enhance its complexity. The texture is soft like a short rib but with the firmness of a tenderloin, making it extremely unique when cooked to 130 quickly over high heat. This steak is a testament to superior craftsmanship and quality, making it an essential choice for any discerning meat connoisseur. Perfect for tacos or a rich sauce."

Matt Antoun