Onglet: Britain's Best-Kept Secret Steak

Onglet, also known as hanger steak, is one of Britain's most underrated cuts of beef. This flavourful cut comes from the diaphragm muscle of the cow, hanging between the rib and loin sections. Despite being incredibly tender and rich in taste, onglet remains a hidden gem in British butchery.

What Part of the Cow

Onglet is cut from the plate section of the cow, specifically from the diaphragm muscle. This working muscle gives the meat its distinctive grain and intense beefy flavour. Each cow yields only one onglet, making it a relatively rare cut that's prized by chefs and meat enthusiasts.

The Taste Profile

British onglet delivers a robust, mineral-rich flavour that's more intense than sirloin but not as heavy as ribeye. The meat has a coarse grain and tender texture when cooked properly. Ex-dairy onglet from The Shropshire Pantry offers exceptional depth of flavour, sourced from retired dairy cows that have been grass-fed and pasture-raised for up to four years after milking.

This mature beef develops superior marbling and complexity compared to younger animals, resulting in a fuller, more developed taste that showcases the benefits of sustainable farming practices.

How to Cook Onglet

Onglet responds best to high-heat cooking methods. The key is keeping it medium-rare to maintain tenderness.

Pan-Searing Method:

1. Remove from fridge 30 minutes before cooking
2. Season generously with sea salt and black pepper
3. Heat a heavy pan until smoking
4. Sear for 2-3 minutes each side
5. Rest for 5 minutes before slicing

Always slice against the grain to break down the muscle fibres and ensure maximum tenderness.

Simple Onglet Recipe

Ingredients:

• 400g British onglet
• 2 tbsp olive oil
• 25g butter
• 2 garlic cloves, crushed
• Fresh thyme sprigs
• Sea salt and black pepper

Method: Heat oil in a cast-iron pan over high heat. Season the onglet steak and sear for 2-3 minutes per side. Add butter, garlic, and thyme, basting the meat for 1 minute. Rest for 5 minutes, then slice against the grain.

Serve with chips and a simple salad, or pair with peppercorn sauce for a classic combination.

Why Choose Ex-Dairy Onglet

Ex-dairy beef like that from The Shropshire Pantry represents sustainable farming at its finest. These retired dairy cows have lived full lives on British pastures, developing exceptional flavour and texture through natural grazing. This approach reduces waste whilst producing superior British beef with unmatched taste.

Onglet proves that the best cuts aren't always the most expensive. This underrated steak delivers restaurant-quality flavour with minimal preparation, making it perfect for both weeknight dinners and special occasions.