Freedown Hills Olive Fed Wagyu Hanging Tender Steaks
The onglet is a rare and small cut, “hanging” from the diaphragm. Requiring a lot of expertise to produce, it is often referred to as the “butcher’s steak”. Combining intense flavours and tenderness, it is a beloved cut in France for steak frites, just as its bavette d’aloyau counterpart. As with all of our Freedown Hills wagyu, the use of the special olive feed works to boost the umami taste and increase the tenderness. To fully enjoy it, we strongly recommend it to be cooked rare or medium-rare.