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Chain(Side Muscle)
between the fore-rib and the rump
As it is larger than the ribeye
the tomahawk is carved from the beef rib
AUS Hanger Steak Hokkaido Chain(Side Muscle)From a pair of support muscles of the diaphragm the hanger cut gets its characteristic v shape grains as it comprises muscles that support the diaphragm. We have removed the tough sinews from this otherwise lean cut, so it is ready for cooking. When cooked correctly, it can be just as tender as other cuts. *The estimated portion per person is 250g 300g, price is based on 1kg. Principle Brand: JOSDALE (AUS)
US$ 42.00
US$ 520.00
US$ 1000.00
US$ 30.00
US$ 21.99
US$ 374.50
