Hanging Tender Steak, also known as Onglet de Boeuf or butcher’s steak, hangs from the diaphragm of the cow. it is separated from the tougher outer skirt steak. It is the most under-rated cut that is highly sought-after due to the intense flavour of the meat. Rich beefy taste with a hint of sweetness.
Approx 380g per piece at $6.30 per 100gm.