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Thawed products can be refrozen. Important information: This product is shipped frozen. Depending on the outside temperature and the type of product, it may arrive partially thawed or fully thawed. No worries – the product has always been kept refrigerated. Important Notice: For legal reasons, we are required to declare this product as thawed. What to do upon receiving the product? Option 1: Let it fully thaw in the refrigerator at 5 °C and enjoy (until the best-before date on the small label on the product). Option 2: Place it directly in the freezer at -18 °C upon arrival and enjoy it later. A slightly thawed product can be stored in the freezer for another 2 months without any loss of quality. |
Hanging tender, also known as onglet, skirt steak, or kidney or heart steak, is a particularly flavorful and juicy cut of meat. It's excellent for pan-frying or grilling and develops its full flavor best when cooked to a rare or medium-rare.
Preparation tip: Preheat the grill to medium direct heat (approx. 175–230°C/350–450°F). Grill the meat directly over the heat with the lid closed for about 10–14 minutes, depending on your desired level of doneness. Turn once or twice during cooking to ensure even browning and continued juiciness. A typical "second cut" that impresses with its intense flavor and tenderness.
Bison Hanging Tender
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Thawed products can be refrozen. Important information: This product is shipped frozen. Depending on the outside temperature and the type of product, it may arrive partially thawed or fully thawed. No worries – the product has always been kept refrigerated. Important Notice: For legal reasons, we are required to declare this product as thawed. What to do upon receiving the product? Option 1: Let it fully thaw in the refrigerator at 5 °C and enjoy (until the best-before date on the small label on the product). Option 2: Place it directly in the freezer at -18 °C upon arrival and enjoy it later. A slightly thawed product can be stored in the freezer for another 2 months without any loss of quality. |
Hanging tender, also known as onglet, skirt steak, or kidney or heart steak, is a particularly flavorful and juicy cut of meat. It's excellent for pan-frying or grilling and develops its full flavor best when cooked to a rare or medium-rare.
Preparation tip: Preheat the grill to medium direct heat (approx. 175–230°C/350–450°F). Grill the meat directly over the heat with the lid closed for about 10–14 minutes, depending on your desired level of doneness. Turn once or twice during cooking to ensure even browning and continued juiciness. A typical "second cut" that impresses with its intense flavor and tenderness.
Bisons are not only an impressive sight, they also provide the finest meat with an unmistakable taste. Bison meat is extremely lean and flavor itself, in contrast to beef, which only gets its unmistakable taste from the fat marbling.
Bison meat cooks through particularly quickly, but has to rest twice as long as beef.
Worth knowing
Bisons are originally from Eurasia and migrated to America during the Ice Age across the Bering land bridge between Siberia and Alaska. Today's form of bison, also known as wild cattle, developed from the original bison around 6000 years ago. According to estimates, between 25-30 million bison lived in North America in the 16th century.
Due to the strong demand for bison leather in Europe, bison were reduced to a few hundred animals by the end of the 19th century before sanctuaries were established for the last bison. The meat of the shot bison was not used at that time and was left to rot on the prairie. There are currently around 500,000 bison in North America. Today two different types of bison are distinguished - the plains bison and the wood bison.
The bison bull is the largest land mammal in North America with a body length of 3.80 meters and a weight of 900 kg. The female animals reach a length of 2.40 meters and a weight of around 500 kg. The animals are very frugal and feed mainly on grass, herbs, moss and lichen. Due to their dense, dark winter fur, the animals can withstand temperatures down to -40°C. After a gestation period of nine months, the female bison give birth to a 30 kg calf, which is guarded by the cow and fiercely defended against all enemies.
| Storage | Frozen food: store at -18 ° C or colder. In the refrigerator at a maximum of 5 ° C |
|---|---|
| Cuts | Shoulder |
| Origin | America / Canada |
| Ageing | Wet aged |
| Breeding | Pasture farming and feedlots / finishing |
| Breed | American Bison |
| Feeding | Grass and grain mixture |
| Declaration | Can be produced with non-hormonal growth promotors such as antibiotics. |
Energy value:
Main nutrients:
Nutrient content per 100 g edible portion
Energy in kcal 132
Energy in kJ 555
Main nutrients:
Fat 5g
Carbohydrate 1g
Protein 20g
Water 74g
Nutrient content per 100 g edible portion
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