Stone Axe Hanging Tender

This Steak Weights 1Lb Each 
 
The Hanging Tender, is one of the most flavorful cuts you can get from a cow. When it comes from Wagyu, that natural richness is amplified by the high degree of intramuscular marbling. The result is an intensely beefy, almost buttery taste with savory, umami depth. Unlike a ribeye (which leans towards sweet, fatty richness), the Wagyu hanging tender brings a slightly earthy, mineral edge that pairs beautifully with its melt-in-your-mouth fat content. Many chefs describe it as the “butcher’s cut” because it was historically kept aside by butchers for their own use—it delivers maximum flavor in a relatively small, prized cut.
 
Tenderness Compared with Filet Mignon
The filet mignon is often considered the gold standard for tenderness—it’s soft, lean, and almost velvety in texture. However, it can lack strong beef flavor compared to other cuts. The Wagyu hanging tender, while not quite as delicate as filet mignon, is impressively tender for a working muscle cut, especially thanks to Wagyu’s marbling. It offers a bit more chew, but that chew comes with a rush of juiciness and flavor. In essence:
 
Filet Mignon: Ultimate tenderness, mild flavor.
Wagyu Hanging Tender: Nearly as tender (especially compared to standard hanger), but with far more complexity, juiciness, and character.