Onglet beef on a wooden cutting board with rosemary and salt

Beef - Onglet

£4.93 £5.80
Onglet beef on a wooden cutting board with rosemary and salt
cooked beef onglet
Onglet beef on a wooden cutting board with rosemary and salt
cooked beef onglet
Sale

Beef - Onglet

£4.93£5.80
Serving size Serves 1 person.
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Beef Onglet — premium British hanger steak with bold, full-bodied flavour.

Beef Onglet, also known as hanger steak, is one of Britain’s most flavour-packed butcher’s cuts — and this one delivers depth, character, and serious eating pleasure. Cut from high-welfare British beef, onglet is prized for its rich, full-bodied taste and naturally loose texture that delivers tenderness when cooked simply. Long loved by chefs and butchers, it’s a cut that puts flavour first and invites everyone to enjoy premium British beef without pretence. Honest, bold, and deeply satisfying — this is steak with soul.

• Traditional onglet steak (hanger steak) cut from the diaphragm muscle
• Deep, rich beef flavour with savoury, full-bodied character
• Naturally loose grain texture that delivers tenderness when sliced correctly
• Made from 100% high-welfare British beef
• A classic butcher’s cut favoured by chefs for its flavour intensity
• Suitable for grilling, pan-searing, or slow cooking
• Available in multiple sizes for everyday meals or sharing

    100% british beef.
    Allergens are highlighted in bold.

    Per 150g
    Energy: 153 kCal
    Fat: 8.6 g
    of which saturates: 3.9 g
    Carbohydrate: 0 g
    of which sugars: 0 g
    Fibre: 0 g
    Protein: 19 g
    Salt: 0 g

    Here's the cooking instruction for Onglet:
    1. Start by bringing the Onglet steak to room temperature. Take it out of the refrigerator and let it sit for about 30 minutes before cooking.
    2. Preheat a skillet or grill pan over medium-high heat. You want the pan to be hot to sear the steak properly.
    3. While the pan is heating, season the Onglet steak generously with salt and pepper on both sides. You can also add any additional herbs or spices you like.
    4. Once the pan is hot, add a small amount of cooking oil, such as vegetable or canola oil. Swirl the oil around to coat the bottom of the pan.
    5. Carefully place the seasoned Onglet steak in the hot pan. Cook it for about 3-4 minutes on each side for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness.
    6. While cooking, refrain from constantly flipping or pressing down on the steak. Allow it to develop a nice sear on each side.
    7. Once the steak is cooked to your liking, remove it from the pan and let it rest for a few minutes. This allows the juices to redistribute and ensures a tender and juicy steak.
    8. After resting, slice the Onglet steak against the grain into thin strips. This helps to enhance its tenderness.
    9. Serve your Onglet steak with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
    Enjoy your deliciously cooked Onglet steak!

    Keep refrigerated below 5°C. Once opened, consume within 24 hours.
    Suitable for freezing: Freeze on the day of purchase, defrost fully in the fridge, and cook within 24 hours. Do not refreeze.

    Vacuum-sealed for freshness and convenience.

    Chippenham Unit
    The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

    Brixton Store
    The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

    White City Store
    The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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