MEAT | BEEF | Beef EU origin

Beef top blade vacuum packed ±3.5kg ⚖

301144

The prime cut from the shoulder, perfect for melt-in-the-mouth stews and grilled dishes to your liking Located on the shoulder near the neck, the beef chuck is prepared and cut in our butchery workshop by the artisan butchers at Le Delas. This uniform muscle, with its short, lean fibres, is naturally run through the centre by a gelatinous strip which gives it its unrivalled tenderness when cooked slowly. Whether used whole with its sinew for stews, or carefully trimmed and split in the workshop to separate the top cuts into steaks, it offers restaurateurs, caterers and brasseries remarkable versatility on the menu. Professional uses, preparation and storage: ► Preparation and cooking techniques: - Simmered and braised dishes (pot-au-feu, bourguignon, daube, beef and carrots): Cooked whole or in cubes with its central sinew, it requires a long, gentle cook (around 1 hour 30 minutes in a casserole dish or 45 minutes in a pressure cooker). The gelatine melts during simmering to thicken the juices and provide an extremely melt-in-the-mouth texture. Dishes prepared the day before develop even more intense flavour when reheated. - Grilled and pan-fried dishes (steaks): Trimmed in our butcher's workshop (with the fascia and central sinew removed), the top of the chuck can be pan-fried or grilled quickly to produce a tender and flavourful steak. The lower part, which is firmer, is ideal for minced meat and tartare. ► Serving suggestions and portions: Allow an average portion of 200 g per guest for boiled and braised dishes, and 150 g for steaks selected by Le Delas. ► Storage and preservation: Ultra-fresh meat prepared in our butcher's workshop; store in a refrigerated environment at between 0 °C and +2 °C. Keep in its original waxed paper to prevent drying out whilst allowing the meat to breathe. Observe the use-by date for whole cuts and consume minced or sliced pieces immediately after preparation. Location in store: Atelier Boucherie - Boeuf
a carton ≃ 20 Kg
a piece ≃ 3.5 Kg