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Onglet - Hanging Tender

from the Austrian calf (heifer)

€32.90

ca. 0.9 kg (36.56 € / kg)

Ready for shipping in 2-5 days

The Hanging Tender is characterised by its intense flavour and the extremely tender meat. A delicate cut of beef and a real insider tip!

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1 Pcs.
+
Order within 2 days one hour 59 minutes and you will likely receive your delivery between Tuesday, 27.02.2024 and Sunday, 03.03.2024.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM101019

Meat knowledge

You are a full-blooded steak fan and stride with some courage to the grill! Perfect, then you've come to the right place. All the others who prefer cheap offers and the tried and tested, let yourself be inspired by something new.

Because 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, which makes the meat an absolute rarity right from the start. But there is another special feature: although the onglet is a muscle, compared to all other steaks it technically belongs to the organs.

This is due to its proximity to the heart of the calf. This location also plays a major role in terms of taste. Because the Hanging Tender is probably the most intense cut in terms of flavour. For real steak fans, this is an outstanding delicacy that you should definitely treat yourself to.

What does an Onglet / Hanging Tender taste like?

Due to its position, it is clear that this is a well-cooked piece of meat. In terms of taste, the Hanging Tender makes it clear that beef from the calf is good for much more than the purely classic steak cuts.

Juicy and nutty, with a wonderful red colouring, the Hanging Tender is even almost more tender than a fillet. With its strong marbling and short-fibred meat structure, the onglet puts some fine cuts in the shade. In Austria, however, this cut is still an absolute insider tip.

Preparing Beef Onglet or Hanging Tender correctly

Compared to other steaks, this one requires a little more intuition. Because of its proximity to the heart, it is particularly important to prepare the Hanging Tender fresh. However, it is less suitable for freezing.

At Fitmeat, you get 100% fresh Hanging Tender of the highest meat quality for a fabulous  experience. Our meat is never frozen and comes exclusively from Austrian cattle.

Before preparation, the meat should be separated from the characteristic middle tendon. The steak can then be prepared on the grill or in a coated pan.

Medium rare at approx. 53 °C core temperature

We recommend an onglet for two to three people.

Cows image

Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.

Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.

The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.

Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement 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. Therefore, we 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 let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.

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 5-7 days
Shelf life at -18°C 180 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.

Onglet - Hanging Tender

€32.90

ca. 0.9 kg (36.56 € / kg)
-
1 Pcs.
+