Onglette (Hanger) Steak is strangely categorised as offal. However, through master skilled butchery and trimming, these beautiful steaks are exposed. They are some of the flavoursome steaks available but are often ignored by chefs here in the UK.
Highly recommended to be cooked no more than rare, these steaks can handle some big herby flavours.
Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow-grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs. Secondly, we have a fantastic network of farmers who all supply us with incredible grass-fed beef.
Pack weight to range between 430g-470g
Our Recommended Cooking Instructions:
- Firstly, bring your Onglette (Hanger) Steak to room temperature
- Meanwhile, prepare your barbecue.
- Season your steak and then Grill on medium heat for 2 mins aside.
- Make sure you have a nice crust and slice the steak against the grain.
- Most importantly, enjoy.
Try next… love a barbecue, try our picanha steaks
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⭐⭐⭐⭐⭐ – Amanda
Amazing value, love it rare and well seasoned.