The onglet is also known as the 'hanger' or 'skirt' steak and is renowned for it's unique and intense 'offal-like' flavour. It's a bit of an undiscovered cut and you may even at times hear it being referred to as the 'butcher's steak' as traditionally it would be kept back from sale it was loved that much!
The onglet has a loose grain that is very tender but only if served rare so we recommend marinating it overnight before cooking quickly on a piping hot griddle. If you prefer your steak well done though we suggest slow cooking it for a long period of time to avoid any toughness.
As with all our beef, these steaks are 100% grass-fed and dry-aged on the bone for a minimum of 28 days, so are incredibly tender when cooked right and full of intense flavour.
Cut from: The diaphragm
Eat fresh within: 9 days
2 x 225g each (Serves 2)
All of our meat arrives fresh, in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.