Onglet

Often called the butcher’s cut, Onglet (or Hanger Steak) is a deeply flavourful piece known for its bold, beefy character. Traditionally prized in French bistros, it’s a hidden gem that’s rich, juicy, and perfect for steak lovers looking for something a little different.

This steak is hand-trimmed and scored to enhance both marination and tenderness — ready to shine with simple seasoning or a bold sauce.

Best for:

• High-heat searing or grilling

• Slicing against the grain

• Pairing with horseradish, mustard, or red wine sauces

Serving tip: Cook rare to medium-rare, and always rest well before slicing.