Right, my restaurant is located in Germany's far west, in the Eifel range, where cattle graze just metres away from our kitchen. We have the same double-duty cows as the French, i.e. dairy and meat from the same animal, our butchery is very similar, too, with a couple of notable exceptions, one being the complete absence of onglet, or hanger steak.
I want to pioneer onglet in this region - nobody has ever heard of it, but I think I can sell it, so I've asked my butcher to supply a few onglets. There is a German name for the cut, at least, so I could tell him exactly what I wanted. He says: "You can't grill THAT!!!! It goes in the grinder for sausage!!! But I'm willing to learn..."
So I've just trimmed my first hanger steak, took the silverskin off and halved it lengthways, taking the large bit of sinew out. Nice, clean piece of steak. Chucked it on the grill, just seconds past medium-rare, rested for 4 minutes. Salt, pepper, olive oil. I must say: FANTASTIC!!!! Quite chewy, but VERY tasty.
What my butcher and I have been confused about is the ageing of hanger steak. In both France and Germany, beef is traditionally not aged as long as in the States, a week max. I do get my butcher to wet age my beef for 20 days, but he reckons onglet just won't age gracefully, as it turns green very quickly.
Anyone who works with onglet: do you get yours aged? Or is this the one notable exception to your ageing requirements?
Thanks in advance,