Also called the Hanger steak, the Onglet has a strong flavour and dark colour. It is cut from underneath the diaphragm and has a membrane down the middle which should be removed to give two strips of meat.
Onglet is best cooked quickly over a very high heat – we recommend no more than medium rare to protect its tenderness so 2-3 minutes on each side is usually enough. Be sure to rest it and then slice across the grain to serve. Onglets work really well with a marinade.
Serves 4 4 Tablespoons concentrated butter or ghee 300 ml Curry Puree (can be shop bought or see recipe below to make your own) 1
The Chuck Eye or Delmonico steak is often called the “poor man’s ribeye”. It’s quite a lot cheaper than the traditional Ribeye steak we sell.
For enough marinade for about a kilogram of steak, you will need the following: 2 garlic cloves roughly chopped Half a red chilli, deseeded and
This is delicious when used on any of our steaks but you an also use on joints for a twist on a traditional roast. The
We love this recipe by BBC Good Food which uses diced stewing steak (or shin) instead of mince. You need to be a bit organised
It is important to us that we use the whole animal and so your beef box may sometimes contain items that you haven’t cooked with
