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  • Sourced from the UK
  • 2 x ±150g
  • Frozen

UK Beef Hanging Tender Steak (Onglet)

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. To fully enjoy it, we strongly recommend it to be cooked rare or medium-rare.