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Angus cattle have a genetic predisposition to produce marbled meat, characterized by intramuscular fat marbling. This feature gives the meat a tender and juicy texture. Thanks to its mild and humid oceanic climate, Ireland promotes the growth of grass year-round, which is the primary food source for Angus cattle raised outdoors. Raising Angus beef in Ireland adheres to strict standards for animal welfare and environmental sustainability.
Give your meat a chance to reach room temperature by removing it from the refrigerator 30 minutes to an hour before cooking. This helps ensure even cooking. Meanwhile, unseal the vacuum-sealed bag and let your meat breathe. Vacuum-sealed items are designed for extended shelf life.
To prepare beef hanger steak, it is generally recommended to cook it over high heat to sear the meat and preserve its tenderness. It can be grilled, pan-fried, or cooked in the oven. Regardless of the chosen cooking method, it is important to let the beef hanger steak rest for a few minutes before slicing it to allow the juices to distribute evenly within the meat.
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Photos: Grégoire Kalt
