Australian Wagyu Hanging Tender | 8 oz
Our Australian Wagyu Hanging Tender is remarkably juicy and tender, with a soft, buttery texture reminiscent of filet mignon. Its rich marbling creates a melty, velvety finish while preserving deep beef flavor. In our tastings, it ranked among the two most velvety Wagyu cuts we've tried.
The Wagyu Steak Company Standard
Authentic Australian Wagyu selected for exceptional tenderness, juicy texture and rich beef flavor.
Choose your Hanging Tender
Australian Wagyu Performance Index
A quick guide to this cut’s flavor, texture, cooking style and ideal occasion.
A Personal Recommendation
Tim Berg, Wagyu Steak Company
If someone asked me which Australian Wagyu cut most reminds me of filet mignon while offering a different eating experience, Hanging Tender would be near the top of my list. It is remarkably juicy and tender, with a soft, melty texture and rich beef flavor. Of all the Wagyu cuts we've tasted, this was one of the two most velvety. If you love filet mignon, I think Hanging Tender is a cut you absolutely need to try.
Cook It With Confidence
Follow these steps to develop a deeply browned crust while preserving the juicy, tender texture and remarkably velvety finish of Australian Wagyu Hanging Tender.
Thaw the Hanging Tender completely in the refrigerator overnight. Remove it from the refrigerator 30–45 minutes before cooking, unwrap, and pat every surface thoroughly dry. If needed, trim any remaining silver skin or connective tissue before cooking.
Season the Hanging Tender lightly with coarse salt and freshly cracked black pepper. Heat a dry, heavy cast-iron skillet over medium-high heat until thoroughly hot. No butter or added oil is necessary—the Wagyu will provide plenty of richness as it cooks.
Place the Hanging Tender in the hot, dry cast-iron skillet and leave it undisturbed until a deep brown crust develops, about 2–3 minutes. Turn once and sear the second side. Briefly sear the edges as needed for even browning. Avoid overcooking to preserve its juicy, velvety texture.
Check the thickest part with an instant-read thermometer. Remove the Hanging Tender from the heat when the internal temperature reaches 123–128°F for our preferred medium-rare finish. Avoid overcooking—its exceptionally tender, juicy and velvety texture is best preserved in this range.
Transfer the Hanging Tender to a cutting board and rest for 5 minutes. Slice across the grain into thin slices before serving. Cutting against the grain shortens the muscle fibers and helps showcase the exceptionally tender, juicy and velvety texture of the Hanging Tender.
Approximate cooking times for a 1.4-inch steak brought toward room temperature and cooked over a hot pan or grill surface. The temperatures below are measured before resting. During the resting period, the internal temperature will rise by a few degrees.
| Doneness | Internal Temperature | Approximate Cooking Time |
|---|---|---|
| Blue | — | 1 minute per side for caramelization |
| Rare | 117°F | 2–3 minutes per side |
| Medium Rare — Recommended | 127°F | 3–4 minutes per side |
| Medium — Recommended | 134°F | 4–5 minutes per side |
| Medium Well | 140°F | 5 minutes per side |
| Well Done | 150°F | 6 minutes per side |
Important: These cooking times are approximate. Steak thickness, starting temperature, and cooking-surface heat will affect the result. Always confirm doneness with an instant-read thermometer.
Australian Wagyu is naturally rich and highly marbled. Do not add butter or cooking oil. When grilling, avoid placing the steak directly over exposed flames because rendered Wagyu fat can cause sudden flare-ups.
Helpful Information
Answers to common questions about preparing, cooking, portioning, storing and serving Australian Wagyu Hanging Tender.
For best results, thaw completely and pat dry. Season lightly with coarse salt and black pepper, then sear in a very hot, dry cast-iron skillet for approximately 2–3 minutes per side. Use an instant-read thermometer and pull at 123–128°F for our preferred medium-rare finish. Rest for 5 minutes, then slice thinly across the grain.
The 8 oz Hanging Tender is individually portioned and ready to cook. The whole-loin package contains approximately 4.5 lb total across two whole Hanging Tender pieces, giving you the flexibility to portion the meat yourself for steaks, entertaining or multiple meals.
Yes. For the best texture and most even cooking, thaw the Hanging Tender completely in the refrigerator overnight. Remove it from the refrigerator about 30–45 minutes before cooking, unwrap it, and pat the surface thoroughly dry before seasoning.
Keep the Hanging Tender frozen until you are ready to use it. For best quality, thaw it slowly in the refrigerator and cook it within a few days after thawing. Do not refreeze repeatedly, as repeated freeze-thaw cycles can affect texture and moisture.
Australian Wagyu Hanging Tender has rich beef flavor with an exceptionally juicy, soft and melty texture. It reminded us of filet mignon in tenderness, while offering its own distinctive beef flavor. In our tastings, it ranked among the most velvety Wagyu cuts we tried.
Hanging Tender may have some silver skin or connective tissue that should be trimmed before cooking. If you purchase the 8 oz portion, much of that preparation may already be done for you. For whole Hanging Tender pieces, trim away any tough exterior membrane before portioning and cooking.
Still have a question? Contact us and we will help you choose or prepare the right cut.
Complete the Experience
Pair your Australian Wagyu with carefully selected additions for an unforgettable steakhouse dinner at home.
Sweet, delicate king crab creates an extraordinary surf-and-turf dinner.
Large, naturally sweet scallops add an elegant seafood course to the meal.
Exceptionally tender with a delicate, buttery texture for guests who prefer a softer, more refined steak experience.
Exceptionally rich marbling for customers who prefer maximum steakhouse flavor.
Choose an individually portioned 8 oz Hanging Tender or an approximately 4.5 lb package of whole Hanging Tender pieces and experience one of the juiciest, most tender and velvety Australian Wagyu cuts we've tasted.