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 450g per piece at $5.50 per 100gm.