Butchery | Angus Beef | Le Delas Rungis
Butchery | Angus beef
This Angus sirloin steak is particularly appreciated for its flavors and its marbling. Very simple to cook, sear for 1 minute on each side to caramelize its juices and keep as much juice inside as possible, it reveals all its potential. It is classically eaten with caramelized candied shallots. Its strong taste is ideal for all stir-fried preparations such as woks, bowls, minced meats, for grilling... You can marinate it or simply season it with salt and pepper. Whole, you can also cook this sirloin steak in a salt crust or at low temperature to prevent the meat from drying out, for a moist and tasty result. Accompany it with sautéed potatoes or grilled vegetables.
This Angus beef tenderloin is taken from the most tender part of the animal, prized for its fine grain and melt-in-the-mouth texture. From selected origins, the meat offers well-balanced marbling and persistent flavor, ensuring excellent juiciness when cooked. Vacuum-packed in a whole piece of approx. 2.5 kg, ready to portion. Chosen by Le Delas.
Culinary uses
Perfect for tournedos, chateaubriand, or roasting whole. Suitable for quick pan-searing, grilling, or low-temperature cooking. Ideal for à la carte service, banquets, gourmet events or premium catering.
Storage and preparation advice
► Store between 0 °C and +4 °C
► Remove from fridge 1 h before cooking
► Can be portioned to suit needs
► Consume shortly after opening
This piece is a must for making your homemade pot au feu or beef bourguignon.
The parsley is cut on the top of the lower rib where the intramuscular fat is most present. Generally Cut into thin steak it is a piece of choice.
Angus beef sirloin steak is a prime cut, highly prized for its marbling and rich flavour. This product is available in individual portions of approximately 250g, vacuum-packed for ease of use and perfect cost control. The Angus breed is renowned worldwide for the tenderness and flavour of its meat, making it an ideal product for restaurants and brasseries. This product is carefully selected by the Le Delas butchery team, your wholesaler in Rungis, for its excellent value for money and quality.
Culinary uses:
Sirloin flap is ideal for quick cooking methods that bring out its texture and flavour.
► Grilled or pan-fried: Simply pan-fried or grilled, sirloin flap is usually eaten rare or medium rare to preserve its tenderness.
► In a classic brasserie dish: It is perfect for a classic bistro dish, served with a shallot or pepper sauce, accompanied by homemade chips.
► In modern cuisine: It can be marinated with herbs and spices for original flavours, or served in strips in warm salads.
Storage and preparation tips:
This product is vacuum-packed and must be stored in the refrigerator between 0°C and +4°C. For perfect cooking, it is recommended to remove the meat from its packaging and allow it to return to room temperature for about 30 minutes before cooking. Quick cooking over high heat is recommended.
This Angus Beef Rib with Bone is a cut rich in bone and flavour, with marbled meat and collagen. Its Angus origin guarantees exceptional marbling and intense flavour, which are particularly evident when cooked slowly.
This cut is rigorously selected by Le Delas, a wholesaler in Rungis. It is prepared in our dedicated workshop by the Le Delas butchery teams. This 20kg format is suitable for the needs of catering companies or establishments offering large quantities of slow-cooked dishes.
Culinary uses:
The Angus Beef Rib is a characterful cut that is ideal for a variety of uses in the kitchen, bringing out the deep flavour of the breed:
► Stews and braised dishes: Perfect for the famous braised short ribs, pot-au-feu, or beef goulash. The bone and fat of Angus beef bring incomparable flavour and tenderness to the broth and meat.
► Barbecue (BBQ): Ideal for slow, low-temperature smoking (e.g. Texas-style short ribs). The marbling of Angus beef keeps the meat juicy during long cooking times.
► Broths and stocks: The bones and meat provide an excellent base for preparing rich, concentrated beef stocks.
Storage and preparation tips:
► Storage: Fresh butchery product. Store in positive cold (0°C to 4°C).
► Preparation: This cut requires long, slow cooking (simmering, braising or smoking) to transform the collagen into gelatin, making the meat melt-in-the-mouth.
This Surprise de Bœuf comes from the prestigious Angus breed. The Surprise comes from the top of the shoulder, a muscle that is not used much, giving it exceptional tenderness. It is one of the butcher's cuts, cuts that butchers used to keep aside for themselves to enjoy! Its Angus origin gives it a fine marbling and a highly sought-after buttery flavour.
This cut is rigorously selected by Le Delas, a wholesaler in Rungis. It is prepared in our dedicated workshop by the Le Delas butchery teams, ensuring optimal trimming of this meat renowned for its gastronomic qualities.
Culinary uses:
Angus Beef Surprise is a prime cut that is ideal for a variety of culinary uses, highlighting the taste and tenderness of the breed:
► Grilling and pan-frying: Perfect for cutting into medallions or steaks for quick cooking in a pan or on the grill. The intense flavour of Angus beef is enhanced when cooked rare or medium.
► Skewers and fondue: Its tenderness makes it ideal for skewers or fondue, offering a superior taste experience.
► À la carte: A cut of beef that offers a high-quality alternative to fillet or sirloin.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: Given its natural tenderness and marbling, quick cooking over high heat is recommended to sear the outside while keeping the inside very juicy.
