The Onglet is a slightly lesser known cut, but is rapidly growing in popularity. It is ideal for both quick flash frying for a quick mid-week supper or long and lazy weekend braises. Try slow cooking for a lovely, meaty ragu, or fry to medium rare and serve with sautéed shallots or a nice fresh salsa verde.

Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.

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