Roast beef, beef tongue and rolled calf's head, cooked

Beef prepared using traditional Norman charcuterie methods for your regional salads. This beef, cooked in broth in a loaf, is an exceptional charcuterie specialty crafted entirely by hand using traditional methods by Maison Leforgeais, located in Normandy. Bearing the “Viandes de France” label, this product is prepared exclusively from fresh, regional cuts of selected beef macreuse. Entirely handcrafted, without any industrial automation, the macreuse (a gelatinous cut ideal for slow cooking) is salted and then immersed in a traditional broth in a large pot. It is gently cooked for 16 hours at a constant temperature of 82°C. This artisanal process gives the meat an exceptionally tender texture, allowing it to remain intensely tender, juicy, and never dry, while developing a unique and deeply aromatic flavor. Free of any major allergens, this 2.5 kg vacuum-sealed block offers remarkable consistency and authenticity for foodservice professionals. Professional Uses, Preparation, and Storage: ► Culinary Applications: This traditionally cooked beef is the ideal ingredient for creating dishes at bistros, brasseries, or catering services focused on local ingredients and authenticity. Already cooked through, it excels in cold dishes. It's the perfect base for making the traditional beef salad of yesteryear: cut into even cubes or thin slices, pair it with warm potatoes, thinly sliced red onions, crunchy gherkins, and freshly chopped flat-leaf parsley, all dressed with a generously mustard-infused vinaigrette. It also pairs elegantly on charcuterie boards for sharing, in rustic cold buffet spreads, or can be thinly sliced to top high-end “delicatessen”-style sandwiches and baguette sandwiches. ► Preparation: Extremely convenient for kitchen staff, this product requires no pre-cooking and guarantees valuable time savings as well as perfect control over cost per serving. The 2.5 kg block format allows for clean, even cutting with no waste, whether using a professional slicer to achieve thin chiffonade slices or a knife to cut uniform cubes during plating. ► Storage: A fresh product, vacuum-sealed to preserve all its organoleptic qualities. Store immediately upon receipt in a positive-temperature cold room at a temperature between 0°C and +3°C. After opening the protective plastic bag, be sure to carefully wrap the remaining block in plastic wrap, ensuring it is in direct contact with the food to prevent drying out, and consume it quickly as part of your service. An artisanal charcuterie specialty available at our Butchery Workshop or in our Charcuterie section at Le Delas in the Rungis International Market.

This "Fin Gourmet" roast beef from Maison Chapin is made from scoter and is ready to slice for a grain of time in the kitchen. Cold, it is ideal for your buffets, cold plates and carpaccios. Hot, top with a very hot sauce of your choice. It contains no additives or preservatives.