Butchery | EU beef | Chef's Selection Boucher | Le Delas
Butchery | EU origin beef | Selection of the Chef Butcher
Sirloin flank steak is very popular 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.
Sirloin flank steak is very popular 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. Accompany it with sautéed potatoes or grilled vegetables.
This piece is a must for making your homemade pot au feu or beef bourguignon.
This piece is a must for making your homemade pot au feu and beef bourguignon.
Our beef bourguignon is cut for you in our butcher's workshop in Rungis, from cuts carefully selected by our head butchers. Its melt-in-the-mouth texture and rich flavour make it an essential part of traditional French cuisine. This piece of meat is a must for simmered dishes such as boeuf bourguignon, of course, but also daube or pot-au-feu, as well as stews and pies. For perfect cooking, we recommend marinating it and cooking it slowly over a low heat to preserve its tenderness and juiciness. Serve it with seasonal vegetables and potatoes to bring out the best in this tasty piece of meat. Our buyer and our team of 20 butchers are at your disposal for all your orders.
A butcher's piece par excellence, the pear comes from the hindquarters of the beef, more precisely from the tendon of the slice, and is located just above the spider. It is a first choice cut, a relatively little used muscle giving a very tender, fine and melting meat. Fleshy and devoid of nerves, this meat literally melts in your mouth. Its name comes, unsurprisingly, from its shape. Along with whiting and spider meat, beef pear is among the butcher's cuts most appreciated by lovers of good meat. The exceptional tenderness of beef pear makes it a choice piece for a pear steak, a knife tartare or of course a beef steak, but also for a bourguignonne fondue, a vegetable wok or even tender beef skewers.
Beef merlan is a round cut from the central piece of the cattle's inner thigh close to the hip socket. It is close to the North Amercian topside cut. Among the famous french butcher's cuts , the merlan weighs only 200 to 400 grams. Relatively lean, this choice cut has a fat rate generally lower than 5%.
Every week, the Boucherie Le Delas team selects trimmeds beef tenderloin, vacuum-packed for optimum freshness and preservation. The tenderness and subtle flavour of beef fillet make it a delicacy of choice. Carefully selected by our team of butchers, this quality beef fillet is perfect for catering professionals looking for versatile solutions for their menus. Beef fillet can be cooked in all kinds of sauces! Grilled whole or cut into thick steaks for tasty summer main courses, as a base for carpaccios or tartars for an elegant starter, marinated and roasted in the oven for a tender, juicy meat dish...
Beef cat tongue is a piece of rump steak heart. It offers a subtle flavor and a soft, juicy texture, ideal for refined dishes. Its finely marbled flesh reveals rich and deep notes of beef, perfect for gourmet dishes. Use it in thick slices grilled to perfection to maintain its tenderness, or in thin strips sautéed for dishes full of flavor. Also include it in mixed salads or pasta dishes for a touch of sophistication. It can also be used to create original recipes, such as skewers or carpaccio. This quality meat allows restaurant professionals to offer refined and original dishes to their customers at an affordable price. Moreover, its low notoriety allows to stand out from the competition and arouse the curiosity of customers.
Rump steak is one of the leanest cuts of beef, which can be enjoyed pan-fried or grilled. It reveals the best of itself after seeing its juices caramelize on contact with a hot fatty substance. It is best enjoyed rare, and therefore cutting into tournedos suits it perfectly. Its tenderness and flavor do not require any seasoning other than salt and pepper, but it is easily accompanied by a flavored butter or a pepper sauce, béarnaise, blue cheese...
Le Delas, your trusted partner in food products, offers you these two vacuum-packed beef ribs on the bone. They come from selected carcasses chosen by our head butchers and carefully cut up in our butcher's workshop. Our buyer and our team of 20 butchers are at your disposal to carry out all your orders.
Le Delas, your trusted partner in food products, offers you these 5 vacuum-packed beef ribs, each weighing around 350g on the bone. They come from selected carcasses chosen by our head butchers and carefully cut up in our butcher's workshop. Our buyer and our team of 20 butchers are at your disposal to carry out all your orders. Rib of beef lends itself to a wide range of culinary preparations. Grilled or pan-fried, it can be cooked according to taste and season. For perfect cooking, we recommend searing it over a high heat, then leaving it to cook over a low heat to preserve its softness and juiciness. Serve with gourmet sauces, such as Béarnaise, pepper or Bordeaux sauces, and seasonal vegetables for a simple yet tasty meal.
This piece is a must for making your homemade pot au feu or beef bourguignon.
This piece is a must for making your homemade pot au feu and beef bourguignon.
This piece is a must for making your homemade pot au feu and beef bourguignon.
This piece is a must-have for making your homemade pot au feu.
This piece is a must-have for making your homemade pot au feu.
This piece is a must-have for making your homemade pot au feu.
This piece is a must for making your homemade pot au feu and beef bourguignon.
This piece is a must for making your homemade pot au feu and beef bourguignon.
Sélectionné par notre chef boucher, ce filet de rumsteck de bœuf vous est proposé en sachets de 2 pièces d'environ 650g. Sa tendreté et sa saveur prononcée en font une pièce idéale pour des plats raffinés. En restauration, il se déguste grillé ou poêlé, avec une noix de beurre aux herbes au une sauce légère au poivre, des champignons sautés et des pommes de terre fondantes. Pour les traiteurs, ce filet est parfait pour des buffets ou des repas événementiels, où il peut être tranché finement et présenté en carpaccio, mariné avec des herbes et des épices, ou encore cuit à basse température pour une texture fondante.
Beef ribeye is a choice cut of meat from the hind quarter of the carcass, between the fillet and the rump. It is a tender, flavoursome cut, appreciated by catering professionals for its superior quality. The flavour of beef ribeye is delicate and slightly marbled. It has a fine, melt-in-the-mouth texture, with a tight grain structure that guarantees tender meat. This noble cut is ideal for catering professionals who want to offer their customers quality meat. Beef ribeye lends itself to a wide range of culinary preparations. Grilled, pan-fried or roasted, it can be cooked according to taste and season, accompanied by a red wine sauce, a morel sauce or a creamy foie gras sauce... It's a must-have on your menu. Our buyer and our team of 20 butchers are at your disposal to fulfil all your orders.
Located right against the net, it is also called against the net. Much less marbled than the fillet, the sirloin offers a tender and soft texture because this muscle is less stressed than the others during aging. This sirloin steak is the ideal piece for low temperature cooking which will give it a pretty, characteristic pink color and perfect tenderness. This cooking method will also allow you to only have to slice it when serving and accompany it with a sauce, tartare for example. Of course, you can also sear it classically sliced at least 2.5 cm thick for flavors released during rapid cooking. It can also be grilled marinated on the barbecue, roasted in the oven… Our buyer and our team of 20 butchers are at your disposal to fulfil all your orders.
The 3+ vacuum-packed beef rib eye is a choice cut from the heart of the rib eye, renowned for its tenderness and strong flavour. Vacuum-packed, it retains all its juiciness and natural flavours, offering a melt-in-the-mouth texture and intense flavour. Ideal for precise cooking, it lends itself perfectly to refined preparations, enhancing dishes thanks to its superior quality and delicate marbling.