Onglet Steak | Grass Fed
- Free UK shipping over £95
- In stock, ready to ship
- Inventory on the way
Grass Fed Onglet Steak | Deep, Rich Flavour & Incredible Value
Once overlooked, onglet has made a well-deserved comeback. This fantastic secondary cut — taken from the diaphragm — boasts a bold, beefy flavour that sets it apart from traditional steaks. With the right care and cooking, it transforms into one of the most succulent, flavour-packed cuts you can buy. Unlike most butcheries, we supply this cut fully trimmed — zero waste, premium product ready to go.
Why You'll Love It
🔥 Superb, Rich Flavour – A deeply beefy cut with a distinctive taste and fantastic texture.
🥩 Fully Trimmed, Zero Waste – Ready to cook straight from the pack.
🌿 Grass-Fed & Pasture-Raised – From native cattle, sourced from trusted UK farms.
What Our Customers Say
⭐⭐⭐⭐⭐
"Rich flavour and unbeatable value" — Tommy, S
A Cut Above the Rest
Once classified alongside offal, onglet has earned its place as a must-have steak thanks to its superior depth of flavour. Serve medium-rare and allow it to rest for the best results — a game-changer for steak lovers looking to try something different. Also try our Bavette Steak for another bold secondary cut, or the Rump Steak for a more traditional flavour-forward option.
Please note: this product may be sent frozen due to availability at the time of order.
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What is onglet steak?
Onglet — also known as hanger steak — is cut from the diaphragm muscle of the animal. There's only one onglet per animal, which makes it relatively rare. It has an intense, mineral-rich beefy flavour and a coarser grain than most steaks. When trimmed properly and cooked correctly, it's one of the most rewarding cuts you can eat — full of depth and character.
How do I cook onglet steak?
Onglet should be cooked hot and fast — similar to bavette. Bring to room temperature for 20-30 minutes. Season well with sea salt. Sear in a very hot pan or over direct flame — 2-3 minutes per side for medium-rare. Rest for at least 5 minutes. Always slice against the grain in thin, angled slices — this is essential with onglet as it has a strong grain direction. Don't overcook.
Why might it arrive frozen?
Onglet is one of the rarer secondary cuts — there's only one per animal — so availability can be limited. When we have it fresh we ship it fresh; occasionally it may be frozen at peak freshness and sent frozen. The quality is identical — simply defrost in the fridge overnight before cooking.
Where does the beef come from?
From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour and marbling, not fast growth.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
