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Beef hanger steak (onglet)

Beef hanger steak, known in French as onglet, is the Czech hovezi veverka. It is a thick muscle from the diaphragm pillar, with only one per carcass. The meat is exceptionally flavourful and juicy. Before cooking, the tough central membrane must be trimmed out. Butchers used to keep this cut for themselves. It is best grilled rare to medium and sliced against the grain.

Beef hanger steak (onglet)
  • Hovezi veverka is the hanger steak, a thick diaphragm muscle.
  • There is only one such muscle per beef carcass.
  • Very flavourful. the central membrane must be trimmed out.
  • Best grilled rare to medium. known as the butchers tenderloin.
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