Meat
Hanger
Hanger (onglet) is the single hanging tender from the plate—one per animal—so supply is limited. It has a deep, almost liverish beef flavour and a V-shaped grain with a central sinew that careful cooks remove or cook around. Texture is tender if kept rare to medium-rare; past medium it tightens quickly. It is prized as the classic “butcher’s steak”: too good and too scarce to always reach the counter. French bistros serve onglet with shallots and frites; modern grills treat it like a small robust steak. Butterfly or split along the sinew, season boldly, sear hard, rest, and slice. Do not expect fillet mildness—hanger is for people who want taste.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.4 g
- Saturated Fat 4.88 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.28 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 70.6 mg
- Sodium 60.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 58.7 g
- Energy 189 kcal
- Water 58.7 g
- Protein 22.7 g
- Fat 12.4 g
- Saturated Fat 4.88 g
- Monounsaturated Fat 5.28 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.39 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 424 mg
- Major Minerals 422 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.39 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Hanger of Beef: composition reflects this culinary part relative to the whole ingredient.
History
French butchers kept onglet for their own tables and bistro specials.
Anglo-American chefs rediscovered hanger as an affordable full-flavoured steak.
Menu demand outstripped the one-per-carcass supply, raising hanger prices.