• Onglet
  • Onglet
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The Onglet

The onglet , also known as kidney steak , is a little-known steak cut. When prepared correctly, it's almost as tender as a fillet steak and significantly more flavorful .

Hanging Tender/Onglet explained

Onglet cutting

The onglet – the cut

The onglet , also called the hanging tender , is a lightly used muscle divided in the middle by a thick tendon. The fibers extend to the tendon in a fir-tree pattern. The meat is very coarse-grained, yet extremely tender.

Raising our cattle

The beef you buy from us comes exclusively from our own herd or from our partner farms. All farms are located near our butcher shop in the Black Forest, with transport distances of no more than 60 km.

The animals are raised exclusively on our own farm feed. Our motto is: If the animals are well, so are the people. Short transport routes and humane slaughter guarantee the outstanding quality of the meat.

Dry aged beef – a tradition for us

What's trendy today is tradition for us. We've always aged our beef steaks exclusively using the "dry-aged" method. The loss of liquid during aging reduces the weight of the meat by up to 50%, but ensures a natural, robust flavor.

About the preparation

When preparing the onglet, it is important to remove the tendon in the middle before grilling or frying to avoid excessive loss of liquid.

  1. Prepare two zones on the grill:
    • Zone 1: Maximum heat
    • Zone 2: Only the indirect heat of Zone 1
  2. Take the steak out of the fridge, salt it, and after 2-3 minutes place it in the hot zone to create roasting aromas.
  3. Place the steak in the indirect zone and lower the heat in zone 1.
  4. Insert a core temperature probe .
  5. When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.
  6. Carve the steak across the grain and serve it on warmed plates.

How to make onglet in a pan – in 5 steps

Use a heavy, solid pan for best results.

  1. Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120°C.
  2. Take the steak out of the fridge, season with salt and sear it on all sides in hot oil.
  3. Place the steak in the oven and insert the core temperature probe .
  4. When the steak reaches the core temperature, remove it from the oven and let it rest for 2-3 minutes.
  5. Carve across the grain and serve on warmed plates.

Measure core temperature on the onglet

Use a digital probe thermometer and insert the probe into the center of the meat. Tip: Measure the insertion depth along the steak, mark it, and insert the thermometer accordingly.

Onglet core temperature

The optimal core temperature is a matter of taste. Here are recommended temperatures for onglets:

Designation Description core temperature
Blue Roasted on the outside, cool and raw on the inside 42°C
Rare / Bloody Very reddish in the core 48-52°C
Medium-Rare Slight discoloration, but still reddish 52-56°C
medium Clearly visible color change, still red tone 56-60°C
Well Done / Through Almost completely recolored 60-64°C

* Our core temperature recommendation for onglets: 54°C
Aus eigenem & Partner Viehbestand

Onglet / Hanging Tender

Onglet / Hanging Tender

Zartes Cut – grobfasrig, intensiv aromatisch
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    The Onglet

    The onglet , also known as kidney steak , is a little-known steak cut. When prepared correctly, it's almost as tender as a fillet steak and significantly more flavorful .

    Hanging Tender/Onglet explained

    Onglet cutting

    The onglet – the cut

    The onglet , also called the hanging tender , is a lightly used muscle divided in the middle by a thick tendon. The fibers extend to the tendon in a fir-tree pattern. The meat is very coarse-grained, yet extremely tender.

    Raising our cattle

    The beef you buy from us comes exclusively from our own herd or from our partner farms. All farms are located near our butcher shop in the Black Forest, with transport distances of no more than 60 km.

    The animals are raised exclusively on our own farm feed. Our motto is: If the animals are well, so are the people. Short transport routes and humane slaughter guarantee the outstanding quality of the meat.

    Dry aged beef – a tradition for us

    What's trendy today is tradition for us. We've always aged our beef steaks exclusively using the "dry-aged" method. The loss of liquid during aging reduces the weight of the meat by up to 50%, but ensures a natural, robust flavor.

    About the preparation

    When preparing the onglet, it is important to remove the tendon in the middle before grilling or frying to avoid excessive loss of liquid.

    1. Prepare two zones on the grill:
      • Zone 1: Maximum heat
      • Zone 2: Only the indirect heat of Zone 1
    2. Take the steak out of the fridge, salt it, and after 2-3 minutes place it in the hot zone to create roasting aromas.
    3. Place the steak in the indirect zone and lower the heat in zone 1.
    4. Insert a core temperature probe .
    5. When the steak reaches the desired core temperature, remove it from the grill and let it rest for 2-3 minutes.
    6. Carve the steak across the grain and serve it on warmed plates.

    How to make onglet in a pan – in 5 steps

    Use a heavy, solid pan for best results.

    1. Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120°C.
    2. Take the steak out of the fridge, season with salt and sear it on all sides in hot oil.
    3. Place the steak in the oven and insert the core temperature probe .
    4. When the steak reaches the core temperature, remove it from the oven and let it rest for 2-3 minutes.
    5. Carve across the grain and serve on warmed plates.

    Measure core temperature on the onglet

    Use a digital probe thermometer and insert the probe into the center of the meat. Tip: Measure the insertion depth along the steak, mark it, and insert the thermometer accordingly.

    Onglet core temperature

    The optimal core temperature is a matter of taste. Here are recommended temperatures for onglets:

    Designation Description core temperature
    Blue Roasted on the outside, cool and raw on the inside 42°C
    Rare / Bloody Very reddish in the core 48-52°C
    Medium-Rare Slight discoloration, but still reddish 52-56°C
    medium Clearly visible color change, still red tone 56-60°C
    Well Done / Through Almost completely recolored 60-64°C

    * Our core temperature recommendation for onglets: 54°C

    Frequently Asked Questions

    Is it possible to ship meat and sausage in the summer?

    Yes, thanks to our innovative, sustainable paper packaging, shipping is possible even on very hot days

    How is the goods cooled

    If your package contains goods that require refrigeration , they will be cooled using ice packs made of pure water . The package is also insulated with our innovative, sustainable paper packaging .

    How are the products packaged?

    Almost all products are individually vacuum-packed . Only a few smoked products are simply wrapped.

    Do I have to be at home when my package is delivered?

    Our shipping service provider, GO! Express, has a delivery authorization to leave packages if no one is at home . While our packaging keeps items cold for up to 48 hours , you should always ensure someone is available to receive the package . It may also be advisable to have your package delivered to your workplace . You can safely keep the package sealed in a cool place until the end of the day. If, despite all these measures, you are not at home, GO! Express will attempt to contact you.

    Can I refreeze products that were shipped frozen, even if they are delivered thawed?

    Since our sustainable packaging ensures that the cold chain is never interrupted , you can refreeze the products without any worries .

    If I order multiple pieces of one item, will I receive them all at once?

    If you order multiple pieces of an item, you will, of course, receive the requested number individually packaged in the weight/quantity specified in the shop.