Hanging Tender WetAged

Currently, a distinction is made between two mainstream maturing methods for meat and steaks: dry aging and wet aging. When a hanging tender is wet aged, this simply means that it is maturing in its own juice in a vacuum bag. But the special thing about our steaks, special cuts and beef is that it is maturated in the air for at least 7 calendar days before it is vacuum packed. This leads to a special taste experience. Because maturing on the bone in the first 7 days means that a lot of water is released into the environment. And this means that the ratio between aerobic and anaerobic germs can be optimized later in the moist vacuum environment. Just try our hanging tender wet aged.

At first glance, a hanging tender looks similar to a pork fillet in terms of shape. But in terms of flavor intensity, it far surpasses it. Meat sommelier Dirk Freyberger counts it among his top 3 because 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 Hanging Tender WetAged is the diaphragm pillar and sits exactly between the kidneys (kidney cone) and the heart. We think it is truly a special cut to fall in love with. When you prepare it, we recommend a core temperature of around 54 to a maximum of 58° C. For more tips, you can also watch our YouTube video.

Das Hanging Tender ist eine echte Alternative zu den A Cuts wie z.B. Filet, Roastbeef oder Ribeye. Aber es gibt noch andere B Cuts, die auf jeden Fall Beachtung verdienen. Hier sind die TOP 5 Special Cuts der Fleischsommeliers Dirk und Sven Freyberger:

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