Butchery | French beef | Le Delas Rungis
Butchery | French beef
Cette côte de bœuf français, proposée en pièce d'environ 800g sous vide, est soigneusement sélectionnée et préparée par les bouchers de la maison Le Delas. Issue d'animaux élevés en France, elle séduit par son persillé et sa tendreté, garants d'une cuisson savoureuse et homogène. Best-seller de l'Atelier Boucherie Le Delas, elle est disponible à Rungis, en livraison partout en France et à l'export, pour répondre aux besoins des restaurateurs et traiteurs exigeants.
Applications culinaires en restauration et traiteur :
Parfaite pour des cuissons au gril, au four ou à la plancha, cette côte de bœuf se prête aussi bien aux assiettes gastronomiques qu'aux menus bistronomiques. Elle peut être servie en pièce entière à partager, en tranches généreuses accompagnées de légumes de saison rôtis, ou encore sublimée par une sauce au poivre ou au vin rouge. Les chefs peuvent également l'intégrer à des buffets de viande rôtie ou l'utiliser pour revisiter des classiques de la cuisine française.
Selected by our head butcher, this vacuum-packed French rib of beef, in 5 portions of around 350g each, is a product of choice for catering professionals and delicatessens. It is best enjoyed simply grilled and served with a pepper or red wine sauce, accompanied by roast vegetables and sautéed potatoes. This rib of beef is also perfect for top-of-the-range buffets, sliced at the minute on tasting boards or presented on the plate as an elaborate hot dish.
French ribeye steak is a prime cut, highly prized for its tenderness. It is a flavourful, marbled cut of beef, ideal for pan-frying or grilling. This product is available in individual cuts of approximately 180g, vacuum-packed in packs of 5 for a total weight of approximately 900g. This practical format is ideal for portion control and perfect for restaurants, brasseries and caterers who want to offer a dish of consistent quality. This product has been carefully selected by Le Delas butchers, your wholesaler in Rungis, for its excellent value for money and French origin.
Culinary uses:
Beef sirloin is ideal for cooking over high heat, which preserves its tenderness and flavour.
► Grilled or pan-fried: Simply pan-fried or grilled, sirloin is usually eaten rare or medium rare to preserve its tenderness. It is traditionally served with a pepper sauce, chips or roasted vegetables.
► In bistro cuisine: It is perfect for a bistro menu, both comforting and flavourful.
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 rare.
This french beef tenderloin is a muscle located along the backbone of the beef, which is lightly used. This piece therefore turns out to be particularly tender. It has 3 parts: the head, the heart and the tail or tip. It is the ideal piece for making tournedos. Whole, the beef fillet is cooked like a roast, ideally trimmed and stripped of its thinnest part to allow even cooking (to be worked into steaks or small tournedos). In the crust, it becomes a real party dish. However, be careful when cooking: this meat is particularly lean and therefore hardens easily if cooked for too long or too intensely. Our buyer and our team of 20 butchers are at your disposal to fulfil all your orders.
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 French beef cut is available in individual portions of approximately 200g, vacuum-packed in packs of 5 for a total weight of approximately 1kg. 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 preparation: Chateaubriand is usually pan-fried or roasted whole and served 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.
This Chateaubriand beef fillet from France is prepared in our workshop in 5 calibrated portions weighing ±250g, vacuum-packed for optimum preservation and easy preparation. Cut from the heart of the fillet, this noble piece is distinguished by its lack of sinew, its very fine texture and its great tenderness, ideal for controlled cooking (snacking, low temperature, roasting). A ready-to-use product, suitable for use in traditional or gourmet restaurants.
These French beef steaks are one of our best-sellers for daily specials. With a very good quality-price ratio, they allow you to offer a quality piece of French beef at a very reasonable price. Seared minute-by-minute and presented with a pepper, mustard, béarnaise or mushroom sauce, or even ratatouille, fries or a green salad, it's a guaranteed success.
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 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.
French beef neck is sold in cubes weighing approximately 30g, packaged in bags of ±2.5kg. Originating in France, this meat is fully traceable and of consistent quality, offering tasty and tender pieces after slow cooking. In restaurants, catering or professional kitchens, these cubes of beef neck are perfect for stews, daubes, ragouts, bourguignons or recipes with sauce. They are also suitable for preparation in jars, trays or for takeaway services, allowing you to create gourmet, flavourful dishes while optimising handling and storage thanks to vacuum packaging.