Onglet

Homestead Beef

  • Description 
  • Onglet is also known as butcher’s steak, because it is said butchers recognised its superior flavour and thus never put it on display but kept it for themselves. The special attraction of onglet is a big beefy flavour but some people find it rather strong because of overtones of liver and kidney. 
    Cook on the rare side of medium rare - perhaps two or three minutes each side at most and then rest for a longer time, as much as 20 minutes on a warm plate in a warm (not hot) place, until it is almost room temperature. Cut into finger-wide slices, from top to bottom across the grain, just before serving.

Sold fresh and frozen.



Related Items