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Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer. Today Jack’s Creek is at the forefront of Premium beef production and guarantees tender and juicy beef that is full of flavor with every bite.

Australian F1 Wagyu is the results of breeding a 100% full-blooded Wagyu Sire and a Angus Dam. An F1 Crossbred or First Crossbred Generation is 50% Wagyu Genetics.

Taking advantage of their reputation and experience in the cattle industry, Australian ranchers introduce the very best genetics through an F2 and F3 crossbreeding with up 87% Wagyu Genetics to create something new and unique to a market looking for something rare and exclusive under their former Brand "F1" and now call Wagyu X.

The Hanger steak is cut from the plate primal. A muscle that helps support the diaphragm, the hanger steak is flavorful and juicy! The cut is also known as the “Butcher’s Steak” within the meat people here in the United States and latin customers call it Entrana Gruesa which translate to "Thick Skirt". It's perfect for marinating, grilling, pan-cooking, and broiling. However we challenge you to try it just with salt and pepper like any other steak. Supercharged flavor and incredible tenderness, all thanks to the unique genetics. If you love Skirt Steak, this Wagyu Hanger Steak is going to blow your mind!!

Origin: Australia.
Breed: F1-F3.
Aged: 60+ days wet aged.
Weight: 8 -10oz.
Description: Denuded & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Pan-Seared Wagyu Hanger Steak

Bring to Room Temperature
Remove hanger steak from the fridge 30–45 minutes before cooking.
Trim the Center Sinew (If Not Removed)
Hanger steak has a thick connective membrane running through the center. If still intact, cut the steak into two long pieces and trim out the sinew.
Season Generously
Pat dry and season with salt and freshly cracked pepper. Optional: add garlic powder or smoked paprika.
Sear the Steak
Heat a cast iron skillet over high heat until very hot. Add a splash of high smoke-point oil.
Sear for 2–3 minutes per side until a deep crust forms.
Check Doneness
Hanger steak should not be overcooked; medium-rare is ideal.
Internal temperature guidelines:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Rest Before Slicing
Let rest for 5–7 minutes. Slice against the grain for tenderness.

Method 2: Grilled Wagyu Hanger Steak (High Heat)

Preheat Grill
Set grill to high heat (500–550°F / 260–288°C). Hanger steak cooks best with intense heat.
Season the Steak
Season with salt and pepper. Add olive oil and optional herbs if desired.
Grill Over Direct Heat
Grill for 2–3 minutes per side for a nice char.
Move to indirect heat if steak is very thick.
Check Doneness
Internal temperature guidelines:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Avoid cooking past medium as hanger can become chewy.
Rest & Slice
Rest for 5–7 minutes and slice thinly against the grain.

Serving Suggestions:

Serve with chimichurri, grilled vegetables, roasted potatoes, or fresh arugula salad. Pair with a medium-bodied red wine such as Malbec, Syrah, or Tempranillo.