For the   Hanging Tender   There are many names for this. In this country it is   kidney cone   In France it is known under the name   Onglet . This steak from Angus beef is the loin part of the diaphragm and a real insider tip among steak connoisseurs. The hanging tender consists almost exclusively of muscle meat and becomes super tender when grilled or fried. This beef steak is ideally fried medium rare on the grill or in a cast iron pan. The best way to fry the hanging tender is to fry it in one piece and cut it into bite-sized slices for serving. 
Ingredients:
 Beef: 100%
 Shipping in frozen condition:
 Our special cuts are only available in limited quantities. We keep them in stock for you to ensure reliable delivery. That's why the meat is frozen after the maturing process and sent well chilled.
 This way you will receive a flawless and high-quality product.
 Before grilling or frying, we recommend defrosting the meat completely. It should be at room temperature.