Beef onglet. This cut, also known as the "butcher's steak" or hanger steak, was once a closely guarded secret in the butchery. Loose textured with strong flavour. Cook briefly at high temperature with long resting.
Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Rich and meaty in flavour, with a thick fat cap, tri tip cooks like a tender steak but slices like a brisket.
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