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.
Beef sirloin steak is a distinctive cut, renowned for its intense flavour. Less tender than fillet, it has a more fibrous texture that gives it a unique chewiness and a pronounced taste. This product, available in individual portions of approximately 180g, is ideal for restaurants, brasseries and caterers who want to offer a high-quality dish. The vacuum-packed portions make it easy to work with in the kitchen and ensure perfect cost control. This product has been carefully selected by Le Delas, your wholesaler in Rungis, for its excellent value for money and consistent quality.
Culinary uses:
Flank steak is ideal for quick cooking over a high heat, which preserves its tenderness and flavour.
► In a classic brasserie dish: Simply pan-fried or grilled, flank steak is usually eaten rare or medium rare to preserve its tenderness. It is traditionally served with chips and a shallot or pepper sauce.
► As a steak: Cut across the grain, flank steak is ideal for steaks.
► Marinade: Its flavour goes perfectly with spicy marinades, which can tenderise and flavour it before grilling.
Storage and preparation tips:
This product is vacuum-packed and should 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. To preserve its flavour, it is advisable to serve it pink.
Beef sirloin is a distinctive cut, renowned for its intense flavour. Less tender than fillet, it has a more fibrous texture that gives it a unique chewiness and a pronounced taste. This product, available in individual portions of approximately 250g, is ideal for restaurants, brasseries and caterers who want to offer a high-quality dish. The vacuum-packed portions make it easy to work with in the kitchen and ensure perfect cost control. This product has been carefully selected by the Le Delas butchery team, your wholesaler in Rungis, for its excellent value for money and consistent quality.
Culinary uses:
Flank steak is ideal for quick cooking over high heat, which preserves its tenderness and flavour.
► Classic brasserie style: Simply pan-fried or grilled, flank steak is usually served rare or medium rare to preserve its tenderness. It is traditionally served with chips and a shallot or pepper sauce.
► In strips: Cut into strips, flank steak is ideal for bowls, stir-fries or various sautéed dishes, to which it adds an intense flavour.
► Marinade: Its flavour goes perfectly with spicy marinades, which can tenderise and flavour it before grilling.
Storage and preparation tips:
This product is vacuum-packed and should 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. To preserve its flavour, it is advisable to serve it pink.
This beef rib is a major cut of meat, vacuum-packed in pieces weighing approximately 5kg. The rib, located after the neck and just before the entrecôte, is known for being a marbled and flavourful cut, thanks to the presence of bone and a good amount of fat, which melts during cooking. It is an economical solution for large preparations.
Professional culinary uses:
The beef rib is a highly prized, versatile cut, ideal for cooking methods that take advantage of its marbling and structure:
► Braising/simmering: It is an excellent choice for dishes with sauce (beef bourguignon, stews) or ragouts, as the fat and collagen transform into gelatin, making the meat very tender.
► Grilling/roasting: It can be cut into individual ribs for grilling (less tender than rib steak but more flavourful) or roasted whole after deboning.
► Minced meat: Its high fat content makes it a perfect base for hamburgers or very tasty stuffings.
Preparation and cooking tips:
► Format: Whole piece weighing ±5 kg, requiring cutting on site, but allowing for flexible use according to needs (thick slices, cubes, etc.).
► Cost control: The price is very competitive for a piece to roast or simmer.
► Storage: Fresh vacuum-packed product, to be stored at above-zero temperatures in accordance with butchery standards. This fresh meat can also be frozen on receipt for later use.
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 product is an assortment of beef cuts for Bourguignon weighing approximately 1 kg. It is a selection of muscles that are particularly suitable for slow and prolonged cooking. This product is prepared in our dedicated workshop by the Le Delas butchery teams to guarantee you cuts that are perfect for stewing, thanks to the choice of muscles and the appropriate cuts.
Professional culinary uses:
► Traditional stews: Ideal for preparing beef bourguignon, an iconic dish in French cuisine.
► Stews and ragouts: Also suitable for stews, ragouts and any dish requiring long, slow cooking. The meat, rich in collagen, adds flavour and thickens sauces.
► Time saving: The pieces are already trimmed and cut, which saves considerable time in professional kitchens.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: For a successful Bourguignon, it is advisable to marinate the meat before browning it.
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%.
Located right next to the fillet, it is also known as sirloin. Much less marbled than the fillet, the sirloin has a tender and moist texture because this muscle is used less than others during rearing. This sirloin weighing over 5 kilos is ideal for low-temperature cooking, which will give it a characteristic pink colour and perfect tenderness. This cooking method also means that all you have to do is slice it when serving and accompany it with a sauce, such as tartare. Of course, you can also sear it in slices at least 2.5 cm thick to bring out the flavours during quick cooking. It can also be marinated and grilled on the barbecue or roasted in the oven. Our buyer and our team of 20 butchers are at your disposal to fulfil all your orders.
This PAD (Ready to Cut) Beef Sirloin is a prime cut from the lumbar region of the animal, renowned for its intense flavour and light marbling. This cut is prepared in our dedicated workshop by the Le Delas butchery teams. The PAD label guarantees optimal trimming that minimises waste and maximises yield for cutting portions in professional kitchens.
Professional culinary uses:
Sirloin steak is an essential item on the menu, allowing chefs to control the thickness of the cut:
► Grilling and plancha cooking: perfect for bringing out the tenderness and marbled flavour of sirloin steak.
► Slicing on demand: allows you to portion as needed, from individual steaks to larger cuts for sharing.
► Oven or low-temperature cooking: for consistent results and melt-in-the-mouth meat.
► Dishes of the day: versatile meat, suitable for brasseries.
► Catering and events: ideal for buffets, carving in the dining room or plated service.
► Grilling and roasting: ideal for cutting into entrecôte or steaks, perfect for grilling, plancha or pan-frying. The piece can also be roasted whole.
► Thin slicing: can be used for preparations requiring thin slices, such as carpaccio.
Storage and preparation tips:
► Storage: Fresh butchery product. Store at a positive temperature (0°C to 4°C).
► Preparation: For steaks and rib steaks, cook over high heat to obtain a nice crust (Maillard reaction) while keeping the inside pink.
Beef fillet is one of the finest cuts, renowned for its exceptional tenderness and delicate flavour. This product, available in semi-trimmed pieces weighing 3.5 kg and above, is ideal for professionals looking for excellent value for money. The semi-trimming stage makes it easier to prepare in the kitchen. Less cutting means more time for your teams. This vacuum-packed cut has been carefully selected by Le Delas, your wholesaler in Rungis, for its quality and very fine grain.
Culinary uses:
This beef fillet is a premium ingredient that lends itself to many elegant preparations, whether whole, in medallions or sliced.
► Whole roast: Roasted in the oven, beef fillet is perfect for festive meals or large events. It can be served with a red wine sauce, a full-bodied gravy, or simply with truffle mashed potatoes.
► Pan-fried medallions: Cut into medallions, fillet is perfect for quick pan-frying. Served pink, it goes perfectly with a pepper sauce or morel cream sauce.
► Tartare or carpaccio: Its tender texture and delicate flavour make it a prime ingredient for tartares, carpaccios, or tournedos.
Storage and preparation tips:
This product is vacuum-packed and must be stored in the refrigerator. It is recommended to remove it from its vacuum packaging about 30 minutes before preparing or cooking it, to allow the meat to breathe. Quick cooking is recommended to preserve its tenderness.
Every week, the Butchery 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...
These 5 beef tournedos are cut into portions of approximately 180g each, for a total weight of approximately 900g per package. Tournedos are traditionally cut from the centre of the fillet, making them particularly tender and lean. These tournedos are cut in our dedicated workshop by the Le Delas butchery team, a wholesaler in Rungis. The portions are already cut, saving time in the kitchen and preventing any waste associated with cutting beef fillets.
Culinary uses in gourmet or traditional restaurants:
These beef tournedos are an ideal choice for a variety of uses in the kitchen, offering a quick and high-quality solution:
► Roasting and pan-frying: Ideal for quick cooking in a pan or on the grill, their tenderness is revealed when cooked rare, medium rare or medium.
► Classic preparations: Perfect for the famous Tournedos Rossini (with foie gras and truffles) or simply served with a red wine reduction or béarnaise sauce.
► Plated service: The 180g weight is suitable for elegant centrepiece service.
Storage and preparation advice:
► Storage: Fresh butcher's product. Store at a positive temperature (0∘C to 4∘C).
► Preparation: Remove the tournedos from the refrigerator a few minutes before cooking. Due to their low fat content, it is crucial to sear them quickly over high heat to create a crust while preserving the tender centre.
These 5 beef tournedos are cut into portions of approximately 200g each, for a total weight of approximately 900g per package. Tournedos are traditionally cut from the centre of the fillet, making them particularly tender and lean. These tournedos are cut in our dedicated workshop by the Le Delas butchery team, a wholesaler in Rungis. The portions are already cut, saving time in the kitchen and preventing any waste associated with cutting beef fillets.
Culinary uses in gourmet or traditional restaurants:
These beef tournedos are an ideal choice for a variety of uses in the kitchen, offering a quick and high-quality solution:
► Roasting and pan-frying: Ideal for quick cooking in a pan or on the grill, their tenderness is revealed when cooked rare, medium rare or medium.
► Classic preparations: Perfect for the famous Tournedos Rossini (with foie gras and truffles) or simply served with a red wine reduction or béarnaise sauce.
► Plated service: The 200g weight is suitable for elegant centrepiece service.
Storage and preparation advice:
► Storage: Fresh butcher's product. Store at a positive temperature (0∘C to 4∘C).
► Preparation: Remove the tournedos from the refrigerator a few minutes before cooking. Due to their low fat content, it is crucial to sear them quickly over high heat to create a crust while preserving the tender centre.
Chateaubriand beef fillet is a prime cut, renowned for its incomparable tenderness and delicate flavour. It is cut from the thickest part of the beef fillet, making it an exceptional cut. This cut of beef is available in generous individual portions of approximately 160g, vacuum-packed in packs of 10 for a total weight of approximately 1.6kg. This format is ideal for restaurants, brasseries and caterers who wish to offer a luxury dish on their menu. This fillet has been carefully prepared by Le Delas butchers, your wholesaler in Rungis.
Culinary uses:
Chateaubriand beef fillet is ideal for cooking over a high heat, which preserves its tenderness.
► Classic: Chateaubriand is usually pan-fried or roasted whole and eaten rare or medium rare to preserve its tenderness. It is traditionally served with béarnaise sauce or pepper sauce.
► In bistro cuisine: It is perfect for a bistro menu, both refined and flavourful.
► Exceptional dish: Its tenderness and quality make it a choice cut for more elaborate dishes, such as Chateaubriand en croûte, perfect for the festive season.
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. To preserve its flavour, it is advisable to serve it pink.
Beef rump steak is a choice cut, tender and flavourful, cut from the finest part of the rump. This product, vacuum-packed in pieces weighing 2.5 kg and above, is a staple in professional kitchens. Its low fat content and tenderness make it a very versatile cut. It includes the aiguillette, tongue and bourguignon. This cut has been carefully selected by the Le Delas butchery team, your wholesaler in Rungis, for its excellent value for money.
Culinary uses:
The heart of rump steak is a prime cut that is ideal for quick cooking methods that preserve its tenderness.
► As a steak: Simply pan-fried or grilled, the heart of rump steak is perfect served rare or medium rare. It can be accompanied by a pepper sauce, Roquefort sauce or a simple shallot sauce.
► Roast: Cooked whole in the oven, it is ideal for carving at the table when serving.
► Skewers: Its tenderness and shape allow it to be cut into regular cubes for skewers.
Storage and preparation tips:
This product is vacuum-packed and should be stored in the refrigerator between 0°C and +4°C. For perfect cooking, it is recommended to remove it from its packaging and allow it to return to room temperature for about 30 minutes before cooking. Quick cooking over high heat is recommended to preserve its tenderness.
This beef aiguillette baronne is a prized cut of muscle, known for its fine texture and tenderness. This piece comes from the rigorous selection process of Le Delas, a wholesaler in Rungis. It is prepared in our dedicated workshop by the Le Delas butchery teams.
Culinary uses:
Beef tenderloin is ideal for a variety of culinary uses, offering a high-quality solution:
► Grilling and pan-frying: Perfect for cutting into steaks or medallions for quick cooking in a pan or on the grill. It is usually served rare or medium rare to preserve its tenderness.
► Skewers and fondue: Its natural tenderness makes it ideal for beef skewers or for use in fondue bourguignonne.
► Hot dishes: Can also be sliced into thin strips for quick stir-fries or Asian-inspired dishes.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: Given its tenderness, quick cooking over high heat is recommended to sear the outside while keeping the inside tender.
Beef rump steak is a distinctive cut that is both tender and flavourful. Ideal for professionals looking for high-quality meat for quick preparations, it is sold in packs of approximately 1.2 kg. The rump steak is a staple at Le Delas Rungis butcher's shop and offers excellent value for money.
Culinary uses:
The rump steak is a versatile cut that lends itself to many preparations, from the most classic to the most elaborate.
► Grilling and skewers: Its tenderness and elongated shape are ideal for beef skewers. It can also be cut into thick slices and seared on the grill.
► Sliced: Aiguillette is perfect for slicing or stir-frying. It goes very well with vegetables, mushrooms or Asian sauces.
► World cuisine: It is perfect for beef Stroganoff, beef stir-fry with onions or beef braised in red wine.
Storage and preparation tips:
This product is vacuum-packed and must be stored in the refrigerator. 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. To preserve its flavour, it is advisable to serve it rare.
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.
The rump steak is a prime cut of beef, renowned for its tenderness and delicate texture. Here, it is sold in vacuum-packed packs of 5 steaks weighing approximately 180 g each, for a total weight of ±900 g. This practical format ensures better preservation and is ideal for catering and à la carte sales.
In professional kitchens, these steaks are perfect for quick cooking in a frying pan, on the grill or in the oven, resulting in tasty, juicy meat. Their consistent size ensures even cooking and a neat presentation, ideal for restaurant menus, meal trays or catering buffets.
Beef rump steak is a prime, tender cut that is particularly prized for its flavour and marbling. This product, available in individual portions of approximately 200g, is vacuum-packed to ensure optimal preservation and ease of use. The rump steak is ideal for restaurants, brasseries and caterers who want to offer a high-quality dish. This product has been carefully selected by Le Delas, your wholesaler in Rungis, for its consistent quality and intense flavour.
Culinary uses:
The rump steak is ideal for quick cooking methods that preserve its tenderness and flavour.
► Grilled or pan-fried: Simply pan-fried or grilled, the steak is usually served rare or medium rare to preserve its tenderness. It goes perfectly with a pepper or shallot sauce and homemade chips.
► In bistro cuisine: It is ideal for a classic brasserie dish, served with a side of seasonal vegetables or pan-fried mushrooms.
► On skewers: Its tenderness and shape allow it to be cut into regular cubes for skewers or fondues.
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 to preserve its tenderness.
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...
These 5 beef rump steaks are cut into regular portions of approximately 200g each, for a total weight of approximately 1kg per package. The rump steak is a muscle from the thigh with a strong flavour and firm texture, making it a great choice for beef dishes. These steaks are precisely cut in our dedicated workshop by the Le Delas butchery team, a wholesaler in Rungis. The consistent weight (200g) is an advantage for standardising dishes in brasseries and traditional restaurants.
Culinary uses:
These rump steaks are ideal for a variety of uses in the kitchen, offering a quick serving solution:
► Grilling and pan-frying: Perfect for quick cooking in a pan or on the grill. Their thickness and cooking properties are ideal for serving as steak.
► Brasserie menus: The 200g size is suitable for brasserie menus or daily specials requiring a piece of beef with character.
► À la carte service: Can be served with chips, sautéed potatoes and accompanied by classic sauces (pepper, Bordelaise).
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: It is advisable to sear the steaks over a high heat to achieve a nice colour and to allow them to rest after cooking to optimise the tenderness of the meat.
This vacuum-packed bone-in rib of beef weighs approximately 300g and is sized for one person. It is prepared by the expert butchers at Le Delas. Each individual piece features marbled, flavourful meat, ideal for restaurants specialising in meat and grilled dishes. A best-seller from our Butchery selection, it is available in Rungis as well as for delivery throughout France and abroad, meeting the requirements of professional chefs and caterers.
Culinary applications in restaurants and catering:
Perfect for plated service, this rib of beef is suitable for pan-frying, grilling or oven cooking. It can be accompanied by classic sauces, maître d'hôtel butter or grilled vegetable garnishes, and is also suitable for tasting menus and signature dishes for grills or brasseries.
This vacuum-packed bone-in rib of beef weighs approximately 350g and is sized for one person. It is prepared by the expert butchers at Le Delas. Each individual piece features marbled, flavourful meat, ideal for restaurants specialising in meat and grilled dishes. A best-seller from our Butchery selection, it is available in Rungis as well as for delivery throughout France and abroad, meeting the requirements of professional chefs and caterers.
Culinary applications in restaurants and catering:
Perfect for plated service, this rib of beef is suitable for pan-frying, grilling or oven cooking. It can be accompanied by classic sauces, maître d'hôtel butter or grilled vegetable garnishes, and is also suitable for tasting menus and signature dishes for grills or brasseries.
This vacuum-packed bone-in rib of beef weighs approximately 400g and is sized for one person. It is prepared by the expert butchers at Le Delas. Each individual piece features marbled, flavourful meat, ideal for restaurants specialising in meat and grilled dishes. A best-seller from our Butchery selection, it is available in Rungis as well as for delivery throughout France and abroad, meeting the requirements of professional chefs and caterers.
Culinary applications in restaurants and catering:
Perfect for plated service, this rib of beef is suitable for pan-frying, grilling or oven cooking. It can be accompanied by classic sauces, maître d'hôtel butter or grilled vegetable garnishes, and is also suitable for tasting menus and signature dishes for grills or brasseries.
This vacuum-packed bone-in rib of beef weighs approximately 500g and is sized for one person. It is prepared by the expert butchers at Le Delas. Each individual piece features marbled, flavourful meat, ideal for restaurants specialising in meat and grilled dishes. A best-seller from our Butchery selection, it is available in Rungis as well as for delivery throughout France and abroad, meeting the requirements of professional chefs and caterers.
Culinary applications in restaurants and catering:
Perfect for plated service, this rib of beef is suitable for pan-frying, grilling or oven cooking. It can be accompanied by classic sauces, maître d'hôtel butter or grilled vegetable garnishes, and is also suitable for tasting menus and signature dishes for grills or brasseries.
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.
This vacuum-packed French rib of beef weighing approximately 1kg is carefully selected and prepared by the butchers at Le Delas. Renowned for its marbling and tenderness, it guarantees delicious, even cooking. A best-seller from our butchery selection, it is available in Rungis, with delivery throughout France and abroad, to meet the needs of demanding restaurateurs, caterers and chefs.
Culinary applications in restaurants and catering:
Ideal for oven, plancha or grill cooking, this rib of beef can be served whole for generous portions to share or sliced for individual plates. It is also suitable for roasting, meat buffets, or accompanied by classic sauces such as pepper or red wine to enhance its flavour.
This vacuum-packed French rib of beef, weighing approximately 1.2 kg, is carefully selected and prepared by the expert butchers at Le Delas. Renowned for its tenderness and marbling, it ensures even cooking and rich flavours. A fine cut from our butchery selection, it is available in Rungis, with delivery throughout France and abroad, meeting the requirements of restaurateurs, caterers and chefs.
Culinary applications in restaurants and catering:
Perfect for oven, plancha or grill cooking, this rib of beef can be served whole for generous portions or sliced for individual plates. It is also suitable for oven cooking, meat buffets and gastronomic events with pepper, red wine or fresh herb sauces.
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.
Vacuum-packed sliced beef rib steak, made from high-quality French beef. Each piece weighs approximately 300 g, guaranteeing generous, consistent portions that are ideal for chefs, restaurateurs and caterers. Perfect for grilling, pan-frying or oven cooking.
This piece is a must for making your homemade pot au feu or beef bourguignon.
This product is a Surprise de Bœuf order sold by the kilo (variable weight). The approximate weight of one piece is 1 kg. 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 the butcher used to keep aside for himself to enjoy!
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 for immediate use in the kitchen.
Culinary uses:
Surprise de Bœuf is a cut worth discovering, ideal for a variety of uses in the kitchen thanks to its natural tenderness:
► Grilling and pan-frying: Perfect for cutting into medallions or steaks for quick cooking in a pan or on the grill. It is usually served rare or medium rare.
► Skewers and fondue: Its tenderness makes it ideal for beef skewers or fondue.
► Economical serving: It is a more economical alternative to fillet, while offering a tenderness that is highly appreciated by customers.
Storage and preparation tips:
► Storage: Fresh butchery product. Store at a positive temperature (0°C to 4°C).
► Preparation: Given its tenderness, quick cooking over high heat is recommended to sear the outside while keeping the inside tender.
This piece is a must for making your homemade pot au feu and beef bourguignon.
This beef flank steak PAD (ready to cut) is sold by the kilo (variable weight). Flank steak is a long-fibre muscle cut, known for its intense flavour and juiciness. This cut is sold as PAD, meaning it is trimmed and ready to be cut into portions. It is prepared in our dedicated workshop by the Le Delas butchery team, a wholesaler in Rungis. The quality of the trimming guarantees excellent yield when cutting.
Culinary uses:
Flank steak is a characterful cut that is ideal for a variety of uses in the kitchen, bringing out the flavour of the beef:
► Grilling and pan-frying: A traditional butcher's cut, it is perfect for quick cooking over a high heat (rare or blue) before being sliced.
► Stews: Thanks to its structure and high fibre content, it can also be used in stews or broths, where it will add body and flavour.
► Steaks and salads: Ideal for cutting into steaks for brasserie menus or into strips for warm beef salads.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: After cooking (in a pan or on the grill), it is essential to slice the flank steak perpendicular to the grain to ensure it is tender in the mouth.
Ces 5 Onglets de Bœuf sont découpés en portions régulières d'environ 200g pièce, pour un poids total d'environ 1 kg par paquet. L'onglet est un morceau du boucher par excellence, réputé pour sa saveur marquée et sa texture fibreuse, souvent considéré comme une alternative de caractère à la bavette.
La découpe précise de ces onglets de boeuf en portions est assurée dans notre atelier dédié par les équipes boucherie Le Delas, grossiste à Rungis. La régularité du grammage est un atout pour la gestion du coût portion et la standardisation des assiettes en brasserie ou restauration traditionnelle.
Usages culinaires :
Ces portions d'Onglets de Bœuf sont idéales pour de multiples usages en cuisine, offrant une solution rapide et savoureuse :
► Grillade et Poêle : Traditionnellement servi "à l'échalote", l'onglet est parfait pour une cuisson rapide à la poêle ou au grill. Sa saveur s'exprime pleinement en cuisson saignante ou bleue.
► Garniture : l'onglet de boeuf, avec sa saveur puissante, est parfait en finition sur des plats de pâtes, salades gourmandes aux fruits, plats asiatiques, poke bowls...
► Bistro et Brasserie : C'est un morceau très apprécié pour les "Pièces du Boucher" de caractère, souvent servi avec une sauce simple ou des frites.
► Préparation Minute : Idéal pour un service rapide, car il ne nécessite qu'un parage minimal et une cuisson express.
► Traiteur et événementiel : portions pratiques pour buffets, plateaux repas ou services à l'assiette.
Conseils de conservation et de mise en œuvre :
► Conservation : Produit frais de boucherie. À conserver au froid positif (0°C à 4°C).
► Mise en Œuvre : L'onglet doit être saisi de préférence à feu très vif pour une réaction de Maillard exhalant toutes ses saveurs.
These 5 beef skirt steaks are cut into generous portions of approximately 300g each, for a total weight of approximately 1.5kg per package. Skirt steak is a cut of meat renowned for its distinctive flavour, often chosen by chefs for its character.
These skirt steaks are precisely cut in our dedicated workshop by the Le Delas butchery team, a wholesaler in Rungis. The consistent weight is therefore suitable for standardised dishes in professional catering.
Culinary uses:
These portions of beef skirt steak are ideal for a variety of uses in the kitchen, offering a quick and tasty solution:
► Grilling and plancha: A prime cut for quick cooking over high heat. Skirt steak is traditionally served rare or blue to preserve its tenderness and texture.
► Bistro and brasserie: The 300 g portion is perfect for a generous and characterful "Pièce du Boucher" (butcher's cut) serving.
► Garnish: beef skirt steak, with its powerful flavour, is perfect as a finishing touch to pasta dishes, gourmet fruit salads, Asian dishes, poke bowls, etc.
► Quick preparation: Ideal for fast service, this cut requires minimal trimming and quick cooking.
► Catering and events: Practical portions for buffets, meal trays or plated service.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: The skirt steak must be seared over a very high heat and, crucially, it must be sliced perpendicular to the grain before serving to ensure maximum tenderness.
This piece is a must for making your homemade pot au feu and beef bourguignon.
Ce Faux-Filet de Bœuf français d'un gabarit supérieur à 5kg est une pièce noble du boeuf connue pour sa saveur riche et son persillage. L'origine française de la viande est un gage de qualité supplémentaire. Ce morceau est sélectionné et préparé par les équipes de l'atelier boucherie Le Delas. Sa taille moyenne (5 kg et plus) permet d'obtenir après découpe de beaux faux-filets pour des portions classiques à généreuses selon leur épaisseur.
Usages culinaires professionnels :
► Grillade : Idéal pour être détaillé en entrecôtes épaisses ou en steaks de haute qualité, parfaits pour la grillade, la plancha ou la poêle.
► Rôtissage : cette pièce entière permet également de réaliser des rôtis pour les banquets ou les buffets.
► Cuisson à la plancha : idéal pour saisir uniformément et révéler la tendreté naturelle de la viande.
► Découpe pour service à l'assiette : portionnage flexible pour des steaks ou tranches à partager.
► Cuisson basse température ou au four : permet d'obtenir une viande juteuse et régulière.
► Traiteur et événementiel : idéal pour des buffets, plateaux repas ou découpe sur place lors d'événements.
Conseils de conservation et de mise en œuvre :
► Conservation : Produit frais de boucherie. À conserver au froid positif (0°C à 4°C).
► Mise en Œuvre : Pour les steaks et entrecôtes, cuire à feu vif pour obtenir une belle croûte tout en conservant l'intérieur rosé. Laissez reposer la viande après la cuisson.
Our beef strips are strips of beef prepared in our dedicated workshop by the Le Delas butchery teams. Our expertise in cutting ensures that the strips are of a consistent thickness, allowing for quick and even cooking, ideal for stir-fries or wok dishes.
Professional culinary uses:
Beef strips are popular in professional kitchens because they are quick to prepare:
► Quick stir-fries and wok dishes: perfect for quick preparations such as beef stir-fries with vegetables, beef with onions, beef loc lac, Thai or soy sauce dishes and Asian-inspired dishes in general.
► Stews: ideal for traditional recipes with a twist, such as beef Stroganoff or sliced beef with cream and mushrooms.
► Daily specials and high-end catering: a practical, high-quality solution for smooth service.
► Sandwiches, wraps and takeaway meals: tender, flavourful meat suitable for modern catering offerings.
► Fajitas and enchiladas: perfect for Mexican dishes.
► Vacuum-packed or controlled cooking: preserves tenderness and optimises portion consistency.
► Speed: their small size allows for quick cooking over high heat, preserving the meat's tenderness while ensuring fast service.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at positive cold temperatures (0°C to 4°C).
► Preparation: For stir-fries, cook over very high heat in small quantities to sear the meat and prevent it from boiling.
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.
Selected by our head butcher, this beef rump steak fillet is available in packs of two pieces weighing approximately 650g. Its tenderness and pronounced flavour make it ideal for refined dishes. In restaurants, it is enjoyed grilled or pan-fried, with a knob of herb butter or a light pepper sauce, sautéed mushrooms and melt-in-the-mouth potatoes. For caterers, this fillet is perfect for buffets or event meals, where it can be thinly sliced and presented as carpaccio, marinated with herbs and spices, or cooked at a low temperature for a melt-in-the-mouth texture.
These two beef entrecôte steaks are vacuum-packed. The total weight of the piece is approximately 600g (i.e. ±300g per steak). This is a prime cut, prized for its tenderness and marbling (intramuscular fat), which gives it a distinctive flavour and exceptional tenderness when cooked. Vacuum packaging is ideal for preserving fresh meat, ensuring maximum maturity and hygiene. The portion weight is ideal for cost management.
Professional culinary uses:
Entrecôte is a classic in restaurants, bistros and brasseries, guaranteeing high customer satisfaction:
► Grilled and pan-fried: The perfect cut of beef for pan-frying, barbecuing or grilling. It is traditionally eaten rare or medium rare.
► Signature dishes: Often served with classic sauces (pepper, béarnaise, shallots) or gourmet accompaniments (chips, homemade mashed potatoes).
► Portion control: Cutting and packaging into individual portions of ±300 g facilitates kitchen work and ensures uniformity in the dishes served.
Storage and preparation tips:
► Storage: Fresh product to be stored in a cold room. Vacuum packaging extends the shelf life when refrigerated. As this meat is fresh, it can also be frozen upon receipt.
► Preparation: Remove the meat from its vacuum packaging about an hour before cooking and allow it to come to room temperature to ensure even and optimal cooking.
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.
Beef entrecôte is a prime cut, highly prized by professionals for its tenderness and marbling, which guarantees intense flavour and unrivalled juiciness. Available in 3.5 kg pieces, this entrecôte is a must-have for restaurants and brasseries looking to offer a dish with character. Vacuum packaging ensures optimal preservation of the product and its flavour. This product has been carefully selected by Le Delas butchers, your wholesaler in Rungis, for its excellent value for money and consistent quality.
Culinary uses:
Beef entrecôte is ideal for cooking over a high heat, which preserves its tenderness.
► Grilled or pan-fried: Simply pan-fried or grilled, rib steak is usually eaten rare or medium rare to preserve its tenderness. It is traditionally served with chips and pepper sauce.
► In bistro cuisine: It is perfect for a bistro menu, both comforting and tasty.
► Dish of choice: Its size and quality make it a prime cut for more elaborate dishes, such as XXL entrecôte steaks, roast beef or even a whole braised entrecôte.
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. To preserve its flavour, it is advisable to serve it rare.
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.
Ce Faux-Filet de Bœuf d'un gabarit supérieur à 7kg est une pièce noble du boeuf connue pour sa saveur riche et son persillage. Ce morceau est sélectionné et préparé par les équipes de l'atelier boucherie Le Delas. Sa taille importante (7 kg et plus) permet d'obtenir après découpe de larges faux-filets pour des portions très généreuses.
Usages culinaires professionnels :
Son gabarit fait de ce Faux-Filet une pièce de choix :
► Grillade : Idéal pour être détaillé en entrecôtes épaisses ou en steaks de haute qualité, parfaits pour la grillade, la plancha ou la poêle.
► Rôtissage : La taille de la pièce permet également de réaliser de grands rôtis pour les banquets ou les buffets.
► Cuisson à la plancha : idéal pour saisir uniformément et révéler la tendreté naturelle de la viande.
► Découpe pour service à l'assiette : portionnage flexible pour des steaks ou tranches à partager.
► Cuisson basse température ou au four : permet d'obtenir une viande juteuse et régulière.
► Plats traditionnels et sautés : s'adapte à une grande variété de recettes classiques et mijotées.
► Traiteur et événementiel : idéal pour des buffets, plateaux repas ou découpe sur place lors d'événements.
Conseils de conservation et de mise en œuvre :
► Conservation : Produit frais de boucherie. À conserver au froid positif (0°C à 4°C).
► Mise en Œuvre : Pour les steaks et entrecôtes, cuire à feu vif pour obtenir une belle croûte tout en conservant l'intérieur rosé. Laissez reposer la viande après la cuisson.
This beef tail is a cut of fresh meat from animals raised in the European Union. This cut of beef is sold by weight, which allows for flexibility in professional kitchens.
Although less noble than the heart of the fillet, the tail (or tip) remains a high-quality part of the beef fillet. It offers tender and flavourful meat, but often requires specific preparation or cutting due to its tapered shape.
Professional culinary uses:
Beef fillet tail is an economical part of the beef fillet, ideal for offering quality meat at a lower cost. In restaurants and catering, this cut of beef is perfect for preparing smaller pieces such as kebabs or thinly sliced meat (Stroganoff, fondue bourguignonne). It is used for quick cooking (sautéing) or for mincing in high-quality stuffings.
Beef fillet is one of the finest cuts, renowned for its exceptional tenderness and delicate flavour. This product, available in semi-trimmed pieces weighing 2 kg and above, is ideal for professionals looking for excellent value for money. The semi-trimming stage makes it easier to prepare in the kitchen. Less cutting means more time for your teams. This vacuum-packed cut has been carefully selected by Le Delas, your wholesaler in Rungis, for its quality and very fine grain.
Culinary uses:
This beef fillet is a premium ingredient that lends itself to many elegant preparations, whether whole, in medallions or sliced.
► Whole roast: Roasted in the oven, beef fillet is perfect for festive meals or large events. It can be served with a red wine sauce, a full-bodied gravy, or simply with truffle mashed potatoes.
► Pan-fried medallions: Cut into medallions, fillet is perfect for quick pan-frying. Served pink, it goes perfectly with a pepper sauce or morel cream sauce.
► Tartare or carpaccio: Its tender texture and delicate flavour make it a prime ingredient for tartares, carpaccios, or tournedos.
Storage and preparation tips:
This product is vacuum-packed and must be stored in the refrigerator. It is recommended to remove it from its vacuum packaging about 30 minutes before preparing or cooking it, to allow the meat to breathe. Quick cooking is recommended to preserve its tenderness.
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.