This succulent beef steak is located next to the belly and has a wonderful marbling texture that will give you the ultimate taste. Onglet steak is also know as hanger steak or goose skirt. You can also use this for pasties and pies.

Butchers Tip

This steak is meant to be enjoyed rare or medium rare. Cooked anymore and it will be tough. Use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare it will be lightly bouncy, and well-done it will be much firmer. Remember to let the steak come to room temperature (30 – 60 minutes) before you cook it and don’t forget to rest the steak for about 2-4 minutes before eating