Hanging Tender, also known as "Sagari" in Japanese, is a popular cut for yakiniku. It is located near the diaphragm of the cow and is classified as offal meat, though it closely resembles red meat in texture and flavor. This cut is situated on the lumbar side of the diaphragm muscle, while the rib side is referred to as Harami (Outside Skirt).

The hanging tender consists of a single muscle with a thick central tendon running through its middle. As only one piece can be obtained from each cow, it is a rare and prized cut. It is low in fat, has a moderate amount of fiber, and offers a perfect balance of tenderness and chewiness. Its juicy, rich flavor makes it ideal for various dishes such as salt-grilled or sauce-grilled yakiniku, steaks, and shabu-shabu. Known for its robust umami, it is a staple in yakiniku restaurants and highly appreciated by meat lovers.