different unit of animal, as in different cow, now different species, they were raised differently therefore they will have different flavour and texture
Itotally agree with your assessment of the two cuts of beef. In the last two years I have begun to go more and more with the Hanger Steaks over the Tenderloin Filet Mignon for my presentation meats at our fishing camp. The Hanger steaks are very full bodied in flavor, juicy and tender. After I have prepared the steaks with my rub and marinade, I grill them on a grate over a red oak fueled campfire.I have a reputation in our camp for the goodness of my Ribeye steaks and my Filet Mignon, but the guys are really coming around to preferring the Hanger steaks. After the steaks have been trimmed out and sort of squared up, I apply my marinade and dry rub components, and wait the proper amount of time. Once I have placed them on the grate over the hot wood coals, about (450) to (500) degrees, I sear them for approximately two minutes per side times (4) sides. They come out with a full bodied flavor, tender and very juicy. Very RICH flavor!
I was relieved to see you cooked the steaks to 52C (or 125F) and let them rest. I love the comparison videos because you really work hard to keep the variables consistent. One might imagine that the only good use for a tenderloin of beef is for Wellington. Great work, Roel!
I don't know where you're at but I buy grass fed California beef, prime grade only. The hanger steak costs more and it's more difficult to find since many butchers take them home to their wife. When I see one I buy it and put it in my freezer cause I get can get filet mignon any time. After the hanger my favorite steak is the porterhouse, it grills better than the other two because of the bone. Much better flavor that way. My wife likes the filet so I buy the tail piece and I can grill my end a tad more done than she likes.
i like them both ,the tender loin you use the one from Uruguay is okay it need a little butcher work and if you got the time some fast tendering in the fridge ,have gotten some Perfect results from that brand but they where made indoors
Really interesting video Chef. I like the comparison-type videos. The hanger steaks at least here in California come trimmed and look like a pair of overalls. I serve it to the family and tell them it's fillet mignon! Actually it has much better flavor and better "chew" in my opinion.
I grew up cutting retail boxed beef hangers were rather rare..Asians would buy them for their buissnes..later went to go work for some koreans..you take that silver skin boil it for 20 min and it turns out like what's one of my teachers called a gel muscle like in a mock tender or a patio steak...mix up some soy sauce ,wostishire sauce,wasabi and green onion and dip that boiled silver skin it...good stuff.
I will take the tenderloin about 10 OZ every time. But when I smoke jerky, a bottom round is always better then a top round or sirloin cut. On a slow cooked roast, I prefer the top round. I think you just need to play around to figure out what you like. There is a HUGE difference in cuts and where you buy them.
yes! my experience was exactly like that, hanger steak rocks and nobody knows so it is ridiculously cheap. if you live in amsterdam like me you can buy this at kemavlees on the kinkerstraat, they already done all trimming so you are good to go. just to make sure i do not have any commercial bonds that store..
Tbh, I'd take the hanger steak over the filet anyday. It's equally as tender, has the fatty richness from a ribeye and the beefiness of something like a brisket or a shortrib. It's like a filet that has been working on itself for the whole winter to get that much better summer body, although it was really good before that lmao what a metaphor
that my first reaction when a friend of mine had a party a few years back - she had a chocolate fountain you could dip shit into - like strawberries etc. I was blown away by the chocolate. she said the secret was two tablespoons of instant coffee. I was like "whaaaa???". chocolate was amazing. So I bet coffee would work great in all kinds of acidic sauces like BBQ sauce.
I'm not sure why people "flock" to tenderloin and the other popular cuts of meat. They all love them cause theyre so tender but for me theres no flavor there, for me the best tasting cut is the bottom round roast n I take special care in cutting it into steaks. The more work the muscle does the better the flavor, maybe a bit more chewy but just means you need to take more care of it and know how to cut it, even when youre eating it
I've LOVED the 'Butcher's Secret ' cut for over 40 years... since it's an interior cut of meat, it has a unique flavor that some say tastes of offal, but not so, prepared correctly.
Just bought a Hangar steak at Walmart last week. If I can find it, it will definitely be my go-to from hereon in. It's the right size, as tender and flavorful as a ribeye, and much, much less expensive. Anyone with half a brain knows the filet mingnon, unless it's being used in something like a Wellington, is a complete waste of money.
So... besides it saying hanger steak vs pork tenderloin. Did anyone else hear him say @8:32 that they are 2 different animals? I'm no expert but I do believe they are both from a cow lol. Anyway, it was a decent video.
it's the fat in the hanger steak in the form of marbling that makes the hanger steak so flavorful me thinks.... the beef tenderloin or filet mignon is a much more leaner cut of meat best flavoured with butter....
Every cut of steak is literally more flavorable than a piece of tenderloin. Aside from being tender there's not really much going on, not a lot of fat cap or intermuscular fat to give it a deeper flavor. I will say it's a steak that takes on flavors really well though. It's more of blank canvas as a opposed to something you would want to serve as the star of the show.
you do have a point. I'm always amazed at how bland the tenderloin is that my mom makes for christmas (sorry mom!). It's crazy expensive for such a large group of people but its real dry and blah. There's a restaurant here in Atlanta that serves its tenderloin with a great sauce. Not much of it, and its very thin so it looks like it might have been made from deglazing (just a guess - really not sure how they cook they're steaks at this place) and there's some butter in there etc. It's such a fine sauce that I don't think most people even think about it much. but it makes a world of difference.
I'm confused by the video? They title says beef tenderloin, but the graphic in the video says Pork Tenderloin? Then in the middle of the video you talk about taste and mention that they come from two different animals? If it's hanger steak and beef tenderloin, isn't that both from the cow? Thanks! Love you vids
This might sound crazy but i would rather buy and cook a rib eye over a loin any day. And when it comes to flank , skirt or hanger those are excellent but the price is coming up on them fast because people are figuring out how good they are vs the more expensive cuts. BTW great video, loved it.
busstin1 All facts. All the food shows are making people buy cuts they didn't know about. I went through the price hike 10 years ago with king crab because of the show Deadliest Catch.
From my experience in the beef industry, That tenderloin comes from a cow while that hanger looks like it comes from a fed steer. Cow meat is more tougher than a fed steer. I don't believe it is a fair comparison. Steer tenderloin will have more fat than that and have more marbling. Personally I don't like tenderloin. My favorite cut is outside skirt
You would've had a lot less waste in the hanger steak if that was trimmed as much as the tenderloin. You'll never get a hanger steak anywhere remotely close to the tenderloin.
The issue I have in my country is to explain to the butcher what a hanger steak is. I even don't think there is a tradition to cu hanger stakes here. So I can watch this video and dream.
Never in my life i had steak. we always eat instant noodles, rice or sardines. I wish i would have the opportunity to try this dish. I could have eaten that pieces that you've thrown away.
seems odd given that you've been on youtube for 12 years and obviously have a computer etc. But I know things are tough over there all around. Sorry dude. You'll probably live longer than you;re average American though if you eat that much fish and don't processed sugar, trans fat, MSG and roundup. : /
Its fun to watch your videos from 2 years ago to the current ones you make. What a progression in quality and energy! Keep it up!
Awesome! I watched this a while ago and just shared this with my sister. She wanted to do tenderloin for Christmas…. Hopefully you convinced her!
The hanger steak has always been my favorite cut. Sad that secret cut of beef is going mainstream. I'm going to find the one who blabbed and ...
It was me! It was me! It was me! It was me!!!!!!!!!
Go hunt a deer and stop complaining
David Blalock what makes it better then fliet mignon or Tomahawk rib-eye ?
Sucks, it just drives up the costs on these not so popular cuts.
@@skylimitkt Price.
Love your comment and video
Better then most steak comparisons video on TH-cam for sure
Keep up the good work
I think you wrote pork in the intro of the video
Sadly yes!!
Yeah haha I was confused for a minute
At 8:29 he also said they're not the same animal. Im so damn confused.
different unit of animal, as in different cow, now different species, they were raised differently therefore they will have different flavour and texture
Anal beads
Great video. Would like to see comparisons of cuts from the same animal
Love these experiments
Itotally agree with your assessment of the two cuts of beef. In the last two years I have begun to go more and more with the Hanger Steaks over the Tenderloin Filet Mignon for my presentation meats at our fishing camp. The Hanger steaks are very full bodied in flavor, juicy and tender. After I have prepared the steaks with my rub and marinade, I grill them on a grate over a red oak fueled campfire.I have a reputation in our camp for the goodness of my Ribeye steaks and my Filet Mignon, but the guys are really coming around to preferring the Hanger steaks. After the steaks have been trimmed out and sort of squared up, I apply my marinade and dry rub components, and wait the proper amount of time. Once I have placed them on the grate over the hot wood coals, about (450) to (500) degrees, I sear them for approximately two minutes per side times (4) sides. They come out with a full bodied flavor, tender and very juicy. Very RICH flavor!
Thanks, always love seeing head to head steak comparisons. Good video.
Both cuts of meat look really good, with the way you prepared them. Cheers, Roel.
I like these comparison vids! Keep it up!
Thanks Brandon... more coming up
Great job comparing the two cuts.
I was relieved to see you cooked the steaks to 52C (or 125F) and let them rest. I love the comparison videos because you really work hard to keep the variables consistent. One might imagine that the only good use for a tenderloin of beef is for Wellington. Great work, Roel!
My new favorite BBQ channel.
Great video! Keep up the good work! I'm heading down to the butcher right now to try that hanger steak, thanks.
Love your channel brother!!
I don't know where you're at but I buy grass fed California beef, prime grade only. The hanger steak costs more and it's more difficult to find since many butchers take them home to their wife. When I see one I buy it and put it in my freezer cause I get can get filet mignon any time. After the hanger my favorite steak is the porterhouse, it grills better than the other two because of the bone. Much better flavor that way. My wife likes the filet so I buy the tail piece and I can grill my end a tad more done than she likes.
why does bone give you better flavor?
@@coppulor6500an old wives tale that people still believe for some reason
Beef tenderloin may be more tender, but it would have to be the hanger steak for me everytime, better flavour
Right you are Karl!!
both look great..ur the best..keep it up man
Thanks Ronald!!!
Great Video and very informative as well.
Awesome video as always. I really love the idea of the coffee sauce. I love using coffee in my cooking. Thanks for sharing.
I cooked my first hanger steak today, and OMG, soooo good!!
Wow... great video as always. Do you do this full time or just as a hobby?
Thanks Linthoi... it is a full time job for two men...glad you like it
my question is how good is the sauce he made? has anyone tried it?
i like them both ,the tender loin you use the one from Uruguay is okay it need a little butcher work and if you got the time some fast tendering in the fridge ,have gotten some Perfect results from that brand but they where made indoors
Really interesting video Chef. I like the comparison-type videos. The hanger steaks at least here in California come trimmed and look like a pair of overalls. I serve it to the family and tell them it's fillet mignon! Actually it has much better flavor and better "chew" in my opinion.
Thanks Papi! hahahaha... the chinese do the same here in restaurants. but I am thankfull for that!
@@PITMASTERX Finding Hanger steak is hard enough but trying to get a Halal one is unheard of.
Breaks my heart 💔
I'm going to have to give this experiment a try. I'll freeze both before cooking.
You and SVE/Guga Foods should collaborate...
I swear im thinking the same 😂✌🏽
It's amaaaaazing! Eet smakelijk!
Les dew et!
Intro says "Hanger Steak vs Pork Tenderloin" xD - But great video as always! :D
😫😫😫😫 dohh... my sincere apologies!!!
I came by curiosity, now I want to master grill and barbecue art
Do you not use salt when cooking steak?
I grew up cutting retail boxed beef hangers were rather rare..Asians would buy them for their buissnes..later went to go work for some koreans..you take that silver skin boil it for 20 min and it turns out like what's one of my teachers called a gel muscle like in a mock tender or a patio steak...mix up some soy sauce ,wostishire sauce,wasabi and green onion and dip that boiled silver skin it...good stuff.
How often do you record a video per week? Your quality is so consistent despite the load, you must work your ass off.
Both steaks are mouthwatering! Awesome video! :-) Greetings, Alex
I will take the tenderloin about 10 OZ every time. But when I smoke jerky, a bottom round is always better then a top round or sirloin cut. On a slow cooked roast, I prefer the top round. I think you just need to play around to figure out what you like. There is a HUGE difference in cuts and where you buy them.
that was handy, jack. thank you
It’s looking deeeeeelicious
Hahaha thanks
Is it a Sous Vide Everything innuendo?
JP B yes it is
Ninja
Amaaaaaaaaaaaaaaaaaazing
Hanger steak in particular should only need salt & pepper. Thanks for sharing
What cut is the "hanger steak"
what can you do rather than throwing out silverskins and fats? are they even edible? can they be used for something? like a stock or so?
Hanger steaks are amazing. I cook mine on my Weber Kettle using Oakridge BBQ Santa Maria Steak Seasoning.
Is hanger steak the same onglet steak?
awesome! thanks for this. I think the hanger steak looks better!! good job!!
Thanks James!!
I just paid $50 USD for 3.4 lbs for trimmed hanger steaks from WIld Fork. I guess the secret is out on hanger steaks. They were delicious though.
Don’t forget to tell viewers that the can make a beef stock with the trimmings.
yes! my experience was exactly like that, hanger steak rocks and nobody knows so it is ridiculously cheap. if you live in amsterdam like me you can buy this at kemavlees on the kinkerstraat, they already done all trimming so you are good to go. just to make sure i do not have any commercial bonds that store..
Tbh, I'd take the hanger steak over the filet anyday. It's equally as tender, has the fatty richness from a ribeye and the beefiness of something like a brisket or a shortrib. It's like a filet that has been working on itself for the whole winter to get that much better summer body, although it was really good before that lmao what a metaphor
Lost me at coffee.
that my first reaction when a friend of mine had a party a few years back - she had a chocolate fountain you could dip shit into - like strawberries etc. I was blown away by the chocolate. she said the secret was two tablespoons of instant coffee. I was like "whaaaa???". chocolate was amazing. So I bet coffee would work great in all kinds of acidic sauces like BBQ sauce.
Mag ik vragen waar je die haardaansteker vandaag hebt? Wil er ook graag eentje halen, lijkt mee uitstekende uitvinding haha
Where did you get the hanger steak for $15?? In your video you are using the beefensteak.nl longhaas (hanger steak) which is 29 euro's (approx $38).
I'm not sure why people "flock" to tenderloin and the other popular cuts of meat. They all love them cause theyre so tender but for me theres no flavor there, for me the best tasting cut is the bottom round roast n I take special care in cutting it into steaks. The more work the muscle does the better the flavor, maybe a bit more chewy but just means you need to take more care of it and know how to cut it, even when youre eating it
Awesome Roel
Thanks Gieljan
I've LOVED the 'Butcher's Secret ' cut for over 40 years... since it's an interior cut of meat, it has a unique flavor that some say tastes of offal, but not so, prepared correctly.
Definitly a great cut Herbert!
How is that meat not raw?
At 0:13 you faded in“ Hanger Steak vs Pork Tenderloin“ :)
Just bought a Hangar steak at Walmart last week. If I can find it, it will definitely be my go-to from hereon in. It's the right size, as tender and flavorful as a ribeye, and much, much less expensive.
Anyone with half a brain knows the filet mingnon, unless it's being used in something like a Wellington, is a complete waste of money.
Kan ik niet een keer dagje bij je meekijken hoe jij alles doet soort meeloop dag 😂😂
... alleen meekijken? 😂😂😂😜💪
Ik ook! Ik wil een dag rondhangen en grillen en bier drinken, proost!
^^^^
google translate, :-D
Pitmaster X soort workshop 👍🏼
😂😂
Wheres the salt and Pepper? no seasoning??
he added some salt right before he tasted it.
Did he say its not the same animal?
Do that's a pork tenderline isn't it? The graphics says pork tenderloin but in the video beef tenderloin is mentioned.
So... besides it saying hanger steak vs pork tenderloin. Did anyone else hear him say @8:32 that they are 2 different animals? I'm no expert but I do believe they are both from a cow lol. Anyway, it was a decent video.
Yeah, that threw me off too. Had to stop and ask the wife, "did he just say they're 2 different animals?"
He meant they were not from the same cow. One was uruguaian nas the other wasn’t.
You put beef tenderloin in the title and then pork tenderloin in the video's intro but then revealed that it was a beef tenderloin after the intro.
it's the fat in the hanger steak in the form of marbling that makes the hanger steak so flavorful me thinks.... the beef tenderloin or filet mignon is a much more leaner cut of meat best flavoured with butter....
I'm so confused is hangar pork?
0:12 "hanger steak vs "pork" tenderloin" lol
50 Euros for a tenderloin? Oof.
$50, not euros. 50 euro would be $58. Not much of a difference but, yea.
at the beginning of the video he specifically said euro
For 1300 grams I find that to be a steal lol
@@Moistbootycrack More like $80
Worcester sauce??
Mouth watering 🤤
Thanks bro!
Pitmaster X you're welcome
Every cut of steak is literally more flavorable than a piece of tenderloin. Aside from being tender there's not really much going on, not a lot of fat cap or intermuscular fat to give it a deeper flavor.
I will say it's a steak that takes on flavors really well though. It's more of blank canvas as a opposed to something you would want to serve as the star of the show.
you do have a point. I'm always amazed at how bland the tenderloin is that my mom makes for christmas (sorry mom!). It's crazy expensive for such a large group of people but its real dry and blah. There's a restaurant here in Atlanta that serves its tenderloin with a great sauce. Not much of it, and its very thin so it looks like it might have been made from deglazing (just a guess - really not sure how they cook they're steaks at this place) and there's some butter in there etc. It's such a fine sauce that I don't think most people even think about it much. but it makes a world of difference.
00:16 it says pork tenderloin??
It said pork tenderloin in the video box thingy
I'm confused by the video? They title says beef tenderloin, but the graphic in the video says Pork Tenderloin? Then in the middle of the video you talk about taste and mention that they come from two different animals? If it's hanger steak and beef tenderloin, isn't that both from the cow? Thanks! Love you vids
This might sound crazy but i would rather buy and cook a rib eye over a loin any day. And when it comes to flank , skirt or hanger those are excellent but the price is coming up on them fast because people are figuring out how good they are vs the more expensive cuts. BTW great video, loved it.
busstin1 All facts. All the food shows are making people buy cuts they didn't know about. I went through the price hike 10 years ago with king crab because of the show Deadliest Catch.
Rib eye is my favorite cut of meet, just so flavorful
Nicely done but...but....no salt???
Boneless short ribs also a great cheap cut of steak with rich beef flavour
Not using the meater thermometer.. weird, I thought it was so great :thinking:
Nope... if you watch regularly I use thermometers with a continues read out only for longer cooking session, so I would worry myself hahahaha
you can tell he is dutch because of how much he likes sauce
didnt season it
in some parts of the video I could barely hear you, the music in the background was loud af
if i buy 50$ beef, im gonna even eat the packaging...
Look at the hanger steak at 4:57 lol
From my experience in the beef industry, That tenderloin comes from a cow while that hanger looks like it comes from a fed steer. Cow meat is more tougher than a fed steer. I don't believe it is a fair comparison. Steer tenderloin will have more fat than that and have more marbling. Personally I don't like tenderloin. My favorite cut is outside skirt
I've always thought filet mignon is overrated. Nice comparison!
COLEY FOLEY SAYS: "VERY INTERESTING, MR. BOND"... HAHAHA! (SOMETIMES YOU DON'T "GET WHAT YOU PAY FOR"...)
Nice comparison of very fine meat. Life can be hard sometimes 😉
Hahaha... yes very 😂😂😂👍😉👍
He said the beef tenderloin and hanger steak are different animals
Don't throw silver skin. Store it and make broth or stock
That's why they wrap the loin in bacon!!
Your dog will love it, mine does
You would've had a lot less waste in the hanger steak if that was trimmed as much as the tenderloin. You'll never get a hanger steak anywhere remotely close to the tenderloin.
Zei je nou dat de longhaas van een ander dier kwam dan die ossenhaas??
Jazeker... de ene koe is de andere koe niet. 👍
0:13
Beef Battle. Beef vs Pork? LoL
Where’s the salt and pepper ?
The issue I have in my country is to explain to the butcher what a hanger steak is. I even don't think there is a tradition to cu hanger stakes here. So I can watch this video and dream.
Marko Panger ask for a butcher steak
i am not a tenderloin guy..no flavor
ribeye, hanger, skirt, tri tip are better.....id even do a chuck eye over a tenderloin
The hanger👍
35 seconds in and Im already confused. Is it pork or beef tenderloin?
Why do you think they wrap tenderloin in bacon... Sure it's tender, but lack of fat = lack of flavor
He didn't season it until the end. Talk about a lack of flavor. You may as well just eat a teaspoon of salt. This is no pitmaster.
Music is too loud.
Never in my life i had steak. we always eat instant noodles, rice or sardines. I wish i would have the opportunity to try this dish.
I could have eaten that pieces that you've thrown away.
seems odd given that you've been on youtube for 12 years and obviously have a computer etc. But I know things are tough over there all around. Sorry dude. You'll probably live longer than you;re average American though if you eat that much fish and don't processed sugar, trans fat, MSG and roundup. : /
The music in the video is way too loud, need to leave it out