The kidney cone (in parts of Bavaria and Austria also Herzzapfen , French onglet , English hanging tender ) is a part of beef or veal . These are the diaphragmatic pillars ( lumbar part of the diaphragm) and are sometimes also called that. The remaining part of the diaphragm is called the hem flesh; in Bavaria and Austria also known as crown meat .
The kidney cone is technically part of the innards , even though it is pure muscle meat.
- Hans-Joachim Rose: The Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Berlin 2007, ISBN 3937963413 .
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