Beef Hanger Steak

The Beef Hanger Steak by Polmard, 5 weeks aging.

French Cut : onglet de boeuf

Recommended Cooking : rare 

Cooking Tips : to pan-fry or grill, 1 to 3 minutes on each side according to the cooking you like. 

Important when cooking French beef, to preserve its tenderness and juiciness :

• Take the meat out of the fridge 10-15 minutes before cooking to avoid heat shock
• Always use a kitchen tong to turn your meat, never a fork, to preserve the meat juice

Serving (150g per person recommended) : 

- Individual pack (230g - 260g) : 1 to 2 people

- Whole piece (300g - 500g) : 2 to 4 people

Thawing Tips :

1. Recommended : place in the fridge 24 hours before cooking
2. Express : place in cold water for about 40 minutes