Onglet

The French term for a cut of beef which hangs from the last rib of the beast, by the kidneys, resembling flank steak. Known also as hanger steak or butcher’s steak, though tougher than most grilling cuts, it is prized by beef aficionados for its strong, almost offal-like flavour. As there is only one onglet per carcass, it can be hard to find, and is best ordered ahead from specialist butchers.