Beef Onglet

Onglet steak is the French name for this cut, which is also known in English as hanger, or butcher’s steak. The latter refers to butchers who recognised its superior flavour and were therefore unlikely to put it on display, as they preferred to keep it for themselves. This cut of beef is flat, as it comes from the diaphragm or lower belly. It is very loosely textured and has a big, beefy flavour. The full taste has overtones of liver and kidney. It therefore goes exceedingly well served with highly flavoured sauces.

We source local meat from farms in Wiltshire, Somerset and the South West. Wiltshire Country Fayre makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.