The onglet or, as its sometimes known, the hanger steak, is a rare treat. This cut is actually classed as offal and is often overlooked in favour of the more recognisable steak cuts. The muscle is loosely grained and with a texture similar to bavette. The two halves of the steak are joined by a tough membrane which is removed during the butchery process to leave a slender, lean and dark coloured steak. It has tons of flavour and is perfectly suited to a quick flash-fry before being roughly cut across the grain and served medium-rare with an accompaniment of salad and crispy fries. 

Because there are only a couple of steaks on every animal the onglet is something of an occasional bonus. If you see it available snap it up it before its gone – you wont be disappointed! 

This product is supplied ‘fresh-frozen’ in order to guarantee quality and freshness. Once unpacked it can be returned straight to the freezer, or allowed to defrost thoroughly in the fridge before cooking. Once defrosted it should be treated as fresh and cooked with 5 days.

Sold in packs of 2 full onglet, averaging 500g portions.

£29/kg