£6.25
Hanger Steak
Hanger Steak has had a revival over the last few years, in the past it would have been used for pies or mince. But when skilfully prepared and aged it can make the most flavourful steak.
Known as onglet in France, Hanger steak is produced from the body skirt group of muscles which are lean and sit near the internal organs so it has a stronger beefier taste to it.
A hanger steak is best served rare or medium rare as it toughens up when over cooked. It is best pan-fried in a hot large frying pan or griddled
We source all of our beef from suppliers and farmers that we have been working in partnership with for decades. With years of experience, we select the perfect beef to be aged and prepared for your dinner table. assessing the marbling, colour, and texture along with the conformation of the carcass. We know that the secret lies in the detail, something only an independent butcher can offer. Using our experience, we gage if the carcass is ready to cut after 21 days or just needs a little more. All cattle are different so it’s no one size fits all rule. We do not rush the process, taking time to age the beef to perfection. Buying the carcasses as whole, we can prepare any cut you may see in your recipe book. We are proud to take the extra care, delivering only the best for our customers.
Thursday 2nd April: 8am-4pm
Good Friday 3rd April: 9am-12pm
Saturday 4th April: 8am-4pm
Tuesday 7th April: open as usual
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