What is Onglet called in the United States?

In the United States, Onglet is known as Hanger steak.

What is Onglet called in Mexico?

In Mexico, Onglet is known as Arrachera de res.

What is Onglet called in Argentina?

In Argentina, Onglet is known as Entraña fina.

What is Onglet called in Spain?

In Spain, Onglet is known as Solomillo de pecho.

What is Onglet called in Portugal?

In Portugal, Onglet is known as Fraldão.

What is Onglet called in Italy?

In Italy, Onglet is known as Lombatello.

What is Onglet called in Germany?

In Germany, Onglet is known as Nierenzapfen.

What part of the beef does Onglet come from?

Onglet comes from the Plate section of the beef.

Onglet

Beef · Plate

Grill

Onglet is known in English as Hanger steak.

Onglet is hanger steak in English—the diaphragm-supporting muscle prized for its deep beef flavor.

Also called

🇺🇸Hanger steak🇲🇽Arrachera de res🇦🇷Entraña fina🇪🇸Solomillo de pecho🇵🇹Fraldão🇮🇹Lombatello🇩🇪Nierenzapfen

→ See the full names-by-country table

Michael C. Berch / MCB at en.wikipedia, CC BY-SA 2.5, via Wikimedia Commons — Hanger-steak-raw-MCB.jpg

The hanger steak is a single thick muscle that hangs between the rib and the loin, attached to the diaphragm. It has a rich, mineral, intensely beefy flavor and a loose, coarse grain. Once called the butcher's secret because butchers kept it for themselves, it is now highly sought after. It should be cooked to medium-rare and sliced against the grain.

Onglet, hanger, and bavette are not interchangeable

Onglet: The hanger steak: a thick, coarse-grained diaphragm-supporting muscle with a central membrane.
Bavette: Usually a flank- or flap-family cut in French butchery, flatter and anatomically separate from onglet.
Preparation: Trim the central membrane, cook quickly to medium-rare, rest, and slice against the pronounced grain.

Names by country

Country	Name	Notes
🇺🇸United States	Hanger steak
🇬🇧United Kingdom	Onglet	The French term is widely used in British restaurants and butchers
🇲🇽Mexico	Arrachera de res
🇦🇷Argentina	Entraña fina
🇫🇷France	Ongletprimary	A classic French bistro cut, typically served with shallot sauce
🇪🇸Spain	Solomillo de pecho
🇵🇹Portugal	Fraldão
🇮🇹Italy	Lombatello	Pillar of the diaphragm — same cut as the French onglet.
🇩🇪Germany	Nierenzapfen

What to ask for

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Similar cuts

Vacioapproximate

Similar cooking applications and the need to slice against the grain, but different muscles — flank is broad and flat while hanger is thick and cylindrical.

Compare side by side →

Arracheraapproximate

Both are flavourful, coarse-grained cuts from the plate/diaphragm area that benefit from high heat and slicing against the grain, but the hanger is a single thicker muscle while the skirt is thinner and wider.

Compare side by side →

→ See all Onglet substitutes by country