Which of the following is a cut of beef taken from beneath the diaphragm?

Onglet is the French name for a cut more commonly known in English as hanger steak. This rather forgotten choice is a flat cut from the diaphragm or lower belly. It is very loosely textured. It is also known as butcher’s steak, because it is said butchers recognised its superior flavour and thus never put it on display but kept it for themselves.

The special attraction of onglet is a big beefy flavour but some people find it rather strong because of overtones of liver and kidney. It is especially good to serve with highly flavoured sauces.

Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to "hang" from the diaphragm of the heifer or steer. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavourful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left.