Grass Fed Onglet Steak | Deep, Rich Flavour & Incredible Value Once overlooked, onglet has made a well-deserved comeback. This fantastic secondary cut — taken from the diaphragm — boasts a bold, beefy flavour that sets it apart from traditional steaks. With the right care and cooking, it transforms into one of the most succulent, flavour-packed cuts you can buy. Unlike most butcheries, we supply this cut fully trimmed — zero waste, premium product ready to go. Why You'll Love It 🔥 Superb, Rich Flavour – A deeply beefy cut with a distinctive taste and fantastic texture. 🥩 Fully Trimmed, Zero Waste – Ready to cook straight from the pack. 🌿 Grass-Fed & Pasture-Raised – From native cattle, sourced from trusted UK farms. A Cut Above the Rest Once classified alongside offal, onglet has earned its place as a must-have steak thanks to its superior depth of flavour. Serve medium-rare and allow it to rest for the best results — a game-changer for steak lovers looking to try something different. Also try our Bavette Steak for another bold secondary cut, or the Rump Steak for a more traditional flavour-forward option. Please note: this product may be sent frozen due to availability at the time of order. Order Now Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs. Frequently Asked Questions .tjb-faq details { border-bottom: 1px solid #e8ddd4; margin-bottom: 0; } .tjb-faq details:first-of-type { border-top: 1px solid #e8ddd4; } .tjb-faq summary { list-style: none; display: flex; justify-content: space-between; align-items: center; padding: 14px 4px; cursor: pointer; font-weight: 600; font-size: 14px; color: #1a1208; } .tjb-faq summary::-webkit-details-marker { display: none; } .tjb-faq summary::after { content: '▶'; font-size: 10px; color: #b45309; transition: transform 0.2s ease; flex-shrink: 0; margin-left: 12px; } .tjb-faq details[open] summary::after { transform: rotate(90deg); } .tjb-faq details p { padding: 0 4px 14px; margin: 0; color: #5a4a3a; font-size: 14px; line-height: 1.7; } What is onglet steak? Onglet — also known as hanger steak — is cut from the diaphragm muscle of the animal. There's only one onglet per animal, which makes it relatively rare. It has an intense, mineral-rich beefy flavour and a coarser grain than most steaks. When trimmed properly and cooked correctly, it's one of the most rewarding cuts you can eat — full of depth and character. How do I cook onglet steak? Onglet should be cooked hot and fast — similar to bavette. Bring to room temperature for 20-30 minutes. Season well with sea salt. Sear in a very hot pan or over direct flame — 2-3 minutes per side for medium-rare. Rest for at least 5 minutes. Always slice against the grain in thin, angled slices — this is essential with onglet as it has a strong grain direction. Don't overcook. Why might it arrive frozen? Onglet is one of the rarer secondary cuts — there's only one per animal — so availability can be limited. When we have it fresh we ship it fresh; occasionally it may be frozen at peak freshness and sent frozen. The quality is identical — simply defrost in the fridge overnight before cooking. Where does the beef come from? From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour and marbling, not fast growth. Do you offer next-day delivery? Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
