Recommended preparation Hanging Tender

Grill plate, plancha or pan

The Hanging Tender is extremely aromatic, has a fine marbling and offers a tender, juicy bite. This cut is known for its intense flavor and tender texture, making it a popular choice for grilled dishes.

Quick: Fill a large pot with cold water and place the meat in for about an hour.

Slow: Place in the fridge 1 day before cooking.

Remove the Hanging Tender from the fridge or water bath, unwrap and pat dry with a paper towel.
We recommend seasoning the meat with salt only. To do this, salt the hanging tender well on all sides and allow the salt to "soak in". Allow 30 to 120 minutes for this process. During this time, place the meat unpacked in the fridge. Room temperature is not necessary before grilling!

Set the grill plate, plancha or pan to approx. 75% of the maximum temperature and allow to preheat well. Apply a teaspoon of frying oil or clarified butter to the frying surface or directly to the meat. Place the hanging tender directly from the fridge onto the preheated surface and press gently onto the frying surface with a turner. After approx. 90 seconds, turn the meat to the other side and apply gentle pressure there too. The hanging tender has more than two sides! Please repeat this process with all cut sides until they are dark brown.

Immediately afterwards, cook the hanging tender at 120 degrees indirect heat in the grill or oven until the desired core temperature is reached.

Serve immediately afterwards, cut diagonally against the grain and enjoy hot. No resting phase is required!

We recommend a core temperature of 54 degrees Celsius for this piece.

We wish you bon appétit!