At The Hanger Room our goal is to provide you with a dining experience second to none. Our food is exquisitely prepared from only the freshest ingredients provided by local purveyors who are committed to sustainable product. All of our steaks are dry-aged on premises in our state-of-the-art aging room, which allows the meat to develop a superior tenderness and flavor. Our vast array of craft beers, whiskeys, scotches and bourbons, and an impressive wine list to suit any palate will provide the perfect accompaniment to your meal. We at The Hanger Room intend to provide you with a one-of-a-kind dining experience.
The Dry Aging Process
Why do we dry age our beef at The Hanger Room? We believe that this process creates the best product possible. All of our steaks are dry aged in a temperature-controlled room for 21-42+ days. This process does two things. First, it evaporates the water from the beef, while all other natural juices are retained. Much like reducing a stock or a sauce at home, the loss of water concentrates the flavor of the beef. Next, natural enzymes break down the proteins in the beef. This tenderizes the steak.
Wet Aging vs. Dry Aging
Wet aging is the most common process of aging beef. It refers to simply leaving the meat in the package that it was shipped to the restaurant in for a longer period of time. While the enzymes do continue to break down during this time, there is zero water loss, meaning there is also zero increase in flavor. Almost all steaks are wet aged for 14 days before they are shipped to are restaurant. So, where the process at other steak houses is complete, ours is just beginning.
Butchering In House
We butcher all of our steaks in house at The Hanger Room. Buying beef in “primal” cuts, i.e. shortloin, sirloin, ribeye, is what allows us to use the dry aging process. It would not be possible to dry age our steaks if we did not butcher them in house. Most steak houses purchase their steaks pre-cut, and thus are forced to use the term “wet aged” for their steaks. Having steaks pre-cut is a far more expensive process that other restaurants will simply pass on to their customer.
Certified Angus Beef
At The Hanger Room, all of the beef that we order is Certified Angus Beef that has been graded Choice. What is Certified Angus Beef? It’s a slightly leaner breed of cattle, whose beef contains less saturated fat. Why do we use Choice-Graded Angus Beef? While Prime Grade beef is no doubt an excellent product, it is also incredibly expensive. After the process of dry aging Prime Beef would be complete, we would be left with a product just too expensive to pass on to our customer. Through trial and error, we have found that Choice gives us the best marriage between cost and quality.