Onglet - Hanging Tender
from the Austrian calf (heifer)
€32.90
Ready for shipping in 2-5 days
The onglet (hanging tender) is characterised by its intense flavour and extremely tender meat. A delicate cut of beef and a real insider tip!
Meat knowledge
You're a full-blooded steak fanatic and have the courage to take to the barbecue! Then you've come to the right place. And for those of you who prefer to stick to the tried and tested, we have something new for you.
The Hanging Tender, also known as Onglet, is a real delicacy that has absolutely nothing to do with what you find in the supermarket. Just like all our products, because at Fitmeat you only get the best of the best.
A special steak - the Hanging Tender
There is only one Hanging Tender per calf, making it an absolute rarity. But there is another special feature: although the Hanging Tender is a muscle, unlike all other steaks, it is technically an organ
. This is due to its proximity to the heart of the calf. This location also plays an important role in the flavour. The Hanging Tender is probably the most intense cut in terms of flavour. For true steak lovers, this is an outstanding delicacy that you should not miss out on.
What does an Onglet / Hanging Tender taste like?Because of its position, it is clear that this is a well-cooked piece of meat. In terms of flavour, the Hanging Tender shows that veal is good for much more than just the classic steak cuts.
Juicy, nutty, with a hint of sweetness. Juicy and nutty, with a beautiful red colour, the Hanging Tender is almost more tender than a fillet. With its strong marbling and short-fibred meat structure, the Hanging Tender overshadows some of the finer cuts. In Austria, however, this cut is still an absolute insider tip.
How to prepare beef onglet or hanging tenderCompared to other steaks, this one requires a little more intuition. Because of its proximity to the heart, it is particularly important to cook the Hanging Tender fresh. It is less suitable for freezing.
At Fitmeat you get 100% fresh Hanging Tender, the highest quality meat for a fabulous experience. Our meat is never frozen and comes exclusively from Austrian cattle.
Before cooking, the meat should be separated from the characteristic middle tendon. The steak can then be prepared on the barbecue or in a non-stick frying pan.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend an onglet for two to three people.
Herkunft und Haltung
Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting take place 100% in Austria. The value chain therefore remains entirely in Austria. We distance ourselves from long animal transports and select our partners very carefully. We therefore rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Onglet - Hanging Tender”
| Item number | FM101019 |
| Breed | Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ... |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Fresh grass on pasture, brewer's grains, possibly maize or cereals |
| Meat maturation | 2-3 weeks on the bone |
| Shelf life at 0-4°C | 8-10 days |
| Shelf life at -18°C | 120 days |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?