Onglet beef on a wooden cutting board with rosemary and salt

Beef - Onglet

£4.38
Onglet beef on a wooden cutting board with rosemary and salt

Beef - Onglet

£4.38
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Beef Onglet — premium British hanger steak with bold, full-bodied flavour.

Discover the Beef Onglet, also known as hanger steak or butcher’s steak — a hidden gem prized by chefs for its deep, rich beef flavour and tender, loose texture. Cut from the diaphragm muscle, onglet offers an unmistakable depth of taste with subtle, savoury undertones of liver and kidney — a true celebration of British beef character and heritage.

Expertly prepared from high-welfare British cattle, this unique cut is perfect for grilling, searing, or slow-cooking. Cooked quickly over high heat and served medium-rare, onglet delivers incredible tenderness and flavour intensity that rivals any premium steak.

  • Rich, deep, full-bodied beef flavour
  • 100% British beef from high-welfare farms
  • Distinctive loose texture for tenderness
  • Perfect for grilling, pan-searing, or braising
  • Loved by chefs for its authentic flavour complexity

Culinary inspiration:

  • Classic French Onglet à l'Échalote: Sautéed shallots, red wine, and butter sauce.
  • Argentinian Style: Serve with chimichurri and crispy roast potatoes.
  • Modern Bistro: Slice into steak sandwiches with Dijon mustard and rocket.
  • Comfort Food: Pair with creamy mash and caramelised onions.
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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