Hanging Tender Steak, also known as Onglet de Boeuf is derived from hanging tenderloin which is below the tenderloin and above the plate. It is the most under-rated cut in the whole world that is highly sought-after due to the intense flavour of the meat. Can be tough when overcooked. Butterfly cut available upon request.
Approx 380g per piece at $6.30 per 100gm.