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The Bearded Butchers are back with some classic content! Sit back and learn all about the hanger steak! The Hanger steak is also known as the Butcher's Steak, The Butcher's Cut, and The Hanging Tenderloin, amongst other names. These names all come from butchers frequently keeping this cut of steak for themselves because it's so tasty and so tender.
Today, you'll learn what is hanger steak, and how to cook hanger steak while we share some hanger steak recipes (with Bearded Butcher Blend seasoning, of course). The hanger steak will be on a Big Green Egg with normal steak grilling temperatures around 350 F. Get your Bearded Butcher Blend Seasoning 6 pack right here [ Ссылка ]
*** PRO BUTCHER TIP - Hanger steak is super lean so don't cook it past an internal temperature of 130 F or it will be dry and tough ***
🔥 [ Ссылка ] Seth's Looft Lighter
🌳 [ Ссылка ] and Hickory chunks
🔥 [ Ссылка ] Be sure to use our heat resistant gloves over an open flame
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Here's a couple more things for clean food prep
🔪 [ Ссылка ] Disposable cutting boards to keep things clean and safe
🧤 [ Ссылка ] Latex Free Food Prep Gloves
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Index:
2:29 - How to cut out the hanger steak
4:43 - How to cut the tendon out of the hanger steak
6:50 - How to light charcoal with a Looft Lighter
8:23 - How to grill a hanger steak (on a Big Green Egg)
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