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.