Hanger Steak
Also known as the Onglet steak and traditionally used as the butcher’s tip. Only two cuts per animal so it doesn’t take long before it’s gone. It’s a little out of the ordinary in the steak world if you’re looking to try something new.
Approximate weight: 600g
Also known as the Onglet steak and traditionally used as the butcher’s tip. Only two cuts per animal so it doesn’t take long before it’s gone. It’s a little out of the ordinary in the steak world if you’re looking to try something new.
Approximate weight: 600g
Also known as the Onglet steak and traditionally used as the butcher’s tip. Only two cuts per animal so it doesn’t take long before it’s gone. It’s a little out of the ordinary in the steak world if you’re looking to try something new.
Approximate weight: 600g
Please note
All of our beef is frozen as soon as possible to preserve freshness. If you opt for a courier delivery; steaks, burgers and other smaller items may arrive partially thawed – it’s perfectly safe to put them back in the freezer for another day or, or defrost them slowly in the fridge and eat within a two days. Ensure your beef is at room temperature before cooking.
Our beef is pasture-fed without exception and sustainably produced here on the farm in Great Waltham, Chelmsford. The cattle feed on herb rich pastures grazed in a way that benefits our soil ecosystems and feeds our local wildlife. The cattle are bred and born on the farm, raised to maturity and dry-aged for the most delicious beef. Thank you for supporting small-scale farming that’s good for the cattle, the consumer and the environment.
Cooking suggestion
It’ll make a big difference by bringing your beef to room temperature before cooking. A non-stick pan is essential and make sure you oil the meat, not the pan. Season lightly with salt and pepper. Best cooked rare or medium rare to avoid toughness. For medium rare cook on a high heat for around 6-7 minutes in total turning the steak three or four times. When cooking steak Sam always chucks in a big lump of butter and a chopped up clove of garlic towards the end and bastes the meat with it. Cover and leave to rest for 5-10 minutes before serving.
