ORGANIC Dry-Aged Hanging Tender - Onglet

For true gourmets: ORGANIC Dry Aged Hanging Tender

A particularly tender and flavorful organic dry-aged steak made from the muscle of the beef belly. Also known as onglet.

A cut for connoisseurs – uncompromising in quality and taste. Organic hanging tender comes from 100% organic farming, where animal welfare, sustainable feeding and slow growth are top priorities.

Through the traditional dry-aging on the bone, this rare piece develops an intense, almost nutty flavor and an exceptionally tender structure – perfect for gourmet cooking.

Organic control body: DE-ÖKO-003

Best before: 6 months at -18 degrees

Allergens: None

Origin / Slaughtering / Cutting / Packaging

DE / DE / DE / DE

The preparation

The ORGANIC hanging tender steak can be prepared in various ways. For example, pre-cook Sous Vide in one piece, and then briefly sear. However, please note that the cut contains a strong tendon in the middle that cannot be eaten. Therefore, if you prepare it whole, the tendon must be removed at the table.

Hanging Tender Medallions

Of course, you can also remove the tendon before cooking and then have two pieces. These can be served as one piece or divided into smaller medallions in the pan. They can be fried or grilled. It's important that the medallions are at least 3 cm thick so that the small steaks stay nice and juicy and aren't served completely overcooked.

The medallions or cuts are first seared or directly grilled, then placed in an indirect cooking zone or in the oven to cook. The internal temperature is always a matter of taste. In any case, it should remain below 60 degrees Celsius (140 degrees Fahrenheit) so the meat is still nice and juicy when eaten. It's also important to remember that the meat will continue to cook a little more on the plate.

Hanging Tender Sous Vide

Rosemary pairs perfectly with hanging tenders. You can use this during preparation, for example, by adding a rosemary sprig and a little olive oil to the sous vide bag. Break or bend the sprig slightly to allow the flavors to develop better.

Preparation on the grill

Grill the hanging tender directly over the heat and then let it cook in the indirect area until the desired core temperature is reached

Preparation in the oven

Let it simmer at approximately 120 degrees Celsius. Do not allow the core temperature to exceed 60 degrees Celsius, otherwise it will become too dry.

Preparation in the pan:

Brown the hanging tender well on all sides in butter and rosemary without seasoning.

Spices

The key to the hanging tender steak is that it's sliced across the grain for an even more tender bite. The meat has an intense, hearty flavor and requires minimal seasoning. A little coarse sea salt and your choice of pepper will suffice.