🇦🇺 Wagyu Hanging Tender
Also known as: Wagyu Thick Skirt, 토시살
✨ Artisan Cut with History
Once known only to butchers and chefs, the Hanging Tender has long been a hidden gem. Nestled along the diaphragm, it’s one of the few single-muscle cuts—meaning incredible uniformity in texture and flavour. Often called the “butcher’s steak,” it was rarely sold to the public, with many professionals keeping it for themselves.
Today, it’s finding its way onto fine-dining menus around the world, especially in Australia and Japan, where wagyu elevates its natural richness to a whole new level.
🥩 What It Tastes Like
The Hanging Tender offers a deep, savoury flavour—intense but clean—with a buttery mouthfeel and just enough bite to satisfy serious meat lovers. Thanks to its coarse grain, it absorbs seasoning beautifully and caramelises perfectly on high heat.
🔥 How to Cook It Perfectly
Grill or Pan-Sear (Recommended)
- 🌡️ Rest before cooking: Bring to room temperature 30 mins before grilling.
- 🧂 Light seasoning: Just salt & pepper highlights the flavour.
- 🔥 High heat sear: Sear both sides for 2–3 mins to develop a crust.
- 🌡️ Cook to Medium Rare: Internal temp of ~54–57°C.
- 🪓 Slice against the grain: Maximises tenderness.
Pro Tip: Due to its unique structure, always cook as a whole piece before slicing—never in strips!
🍷 What to Pair It With
Wine
A full-bodied Shiraz or a bold Malbec enhances the depth and umami.
Side Dishes
Truffle mashed potatoes
Grilled king mushrooms or caramelised onions
Creamy horseradish or mustard sauce
Korean-style
쌈과 된장, 구운 마늘과 함께 즐기면 풍미가 배가됩니다.
🛒 Available at GMGP
GMGP’s Wagyu Hanging Tender is hand-trimmed, thick-cut, and delivered fresh for your next BBQ. This is not your average cut—it’s a chef’s secret you can now savour at home.
