- Suitable for freezing
- Delivered fresh
- Native breed
- Cook on the BBQ
Expertly butchered from the diaphragm of the beast*, onglet steak has been steadily gaining in popularity over the years. It’s otherwise known as hanger steak or the butcher's cut as it was often taken home by butchers who knew it to be first class in terms of flavour**. .
The French have long championed onglet steak for its deep, almost gamy flavour. Open-textured, onglet steak is best quickly seared, well-rested and sliced against the grain.
Chef Valentine Warner inspires:
"This is a steak cut that has been in constant use over the animal's lifetime; the muscle securing the diaphragm that separates the stomach from the internal rib area holding the heart and lungs. Onglet steak can be tricky to cook while in well-raised and hung animals this cut is hugely-diminished. Do not dismiss this cut as being solely for French*** enthusiasts as it is deeply, wonderfully flavoursome. Whilst there is certainly a chew, this does not mean a lack of tenderness, just a different and enjoyable mouthfeel on your textural safari across the complexities and flavours of artisan whole carcass steak.
Once again, medium-rare to medium, 54-55°C, sees it at its best once well-rested. It is crucial the meat is cut across the grain so that it is toothsome rather than overly chewy. This will mean the difference between enjoyable or not!
So enjoyable it is, with a faintly gamy, deep taste, I think it best not to suggest too many sauces. Onglet wants for little more than garlic and parsley butter and a watercress salad with a punchy mustard and apple cider vinegar dressing. Yet, if you’re set on a sauce then a béarnaise is the go to."
*All Swaledale beef is heritage breed and pasture raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Swaledale Onglet Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
**A detailed guide on how to cook onglet steak can be found on our journal.
***Henry Harris' recipe onglet aux échalottes is also on our journal.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.