In the realm of beef cuts, the eye fillet stands tall as a premium choice, renowned for its tenderness and flavour. However, beneath its popularity, the eye fillet presents certain challenges. Enter the hanger steak, a lesser-known cut with impressive taste and a more sustainable profile. Let’s delve into the nuances of conscientious consumption and explore the charms of the hanger steak.

The Dilemma of Eye Fillet

Eye fillet, also known as fillet mignon or tenderloin, boasts a tender texture and mild flavour, making it a favourite among steak enthusiasts. However, its desirability comes with drawbacks from a sustainability standpoint.

Eye Fillet represents circa 0.5% of the total carcass of the animal yet represents 80% of buyer demand. The tenderloin muscle is small compared to other primal cuts, resulting in higher demand and consequently higher prices. This popularity fuels overconsumption and contributes to the depletion of resources. This highlights the disproportionate demand for eye fillet compared to its share of the animal carcass, shedding light on the imbalance in consumption patterns within the beef industry.

The production of eye fillet also often involves intensive farming practices, including feedlots and grain finishing, which can have negative effects on the environment and animal welfare. As conscientious consumers, it’s essential to acknowledge these issues and seek alternatives that align with our values.

Introducing the Hanger Steak

Amidst the sea of beef cuts, the hanger steak emerges as a hidden gem. Also known as butcher’s steak or onglet, this cut comes from the diaphragm muscle of the cow, hanging between the last rib and the loin. Historically overlooked due to its proximity to organs and connective tissue, the hanger steak offers a rich, beefy flavour and satisfying texture when prepared correctly.

Versatile and Flavorful

One of the hanger steak’s most appealing attributes is its sustainability. Unlike the eye fillet, which commands a premium price and high demand, the hanger steak often remains more versatile and accessible. Its utilisation reduces waste by making use of a muscle that might otherwise go underutilised or discarded.

Furthermore, hanger steak typically comes from pasture-raised cattle, which are allowed to graze freely and consume a natural diet. This grazing practice promotes soil health, reduces greenhouse gas emissions, and supports biodiversity, making it a more environmentally friendly choice.

Embracing Conscientious Consumption

In today’s world, where sustainability and ethical sourcing are at the forefront of consumer consciousness, it’s essential to consider the impact of our food choices. While the eye fillet may hold allure with its tenderness and prestige, exploring alternative cuts like the hanger steak allows us to make more conscientious decisions without sacrificing flavour or quality.

By supporting sustainable farming practices and embracing lesser-known cuts, we can reduce our environmental footprint and promote a more ethical food system. So, the next time you’re perusing the butcher’s counter or browsing an online beef butcher like Provenir, consider giving the hanger steak a try. Not only will you discover a delicious new favourite, but you’ll also take a step toward a more sustainable and conscientious way of eating.