Ik ben blij dat vergeten vleessoorten als longhaas steeds meer podium krijgen. Terecht, want je hebt er een heerlijk steak aan. Bovendien past het lekker in de hedendaagse van-kop-tot-staart'. Een blijver hopelijk, want daar ben ik uiteraard groot voorstander van!

Bert-Jan Lantinga

What is lung hare?

London is a muscle behind the lungs and, like Bavette, it is seen as a 'forgotten type of meat'. Less and less, yes. In Paris, long tenderloin has been doing well in bistros for years, but under the name Onglet. And rightly so, because the meat - provided it comes from a good breed - is tender, juicy and super tasty. And that is of course the case with USA Black Angus!

Long fillet Black Angus USA

As mentioned, lung tenderloin is a special piece of meat, but you must eat it from a high-quality breed of cattle. This long tenderloin comes from 100% USA Black Angus. The purebred cattle have been grazing on the most extensive meadows (larger than we could ever imagine) for more than two years. Black Angus cows grow up carefree and after about two years move to a spacious feedlot, where they are put on a 100% natural grain or corn diet. Black Angus cattle have undeniably lived a good life and you can taste that good life. The taste and texture of pure-bred American Angus Beef is almost irresistible...