Butchery | French beef | Le Delas Rungis
Butchery | French beef
These beef cuts for Bourguignon, sourced from France, are packaged here in packs of approximately 2 kg. They are a selection of muscles that are particularly suited to slow, prolonged cooking, prepared in our dedicated workshop by the Le Delas butchery teams. These cuts are ideal for stewing, thanks to the choice of muscles and the appropriate cuts.
Culinary uses:
The preparation of the cuts by the Le Delas butchery teams guarantees you a suitable cut quality and a selection of muscles that will become tender after simmering:
► Traditional Stew: Ideal for preparing Beef Bourguignon, an iconic dish of 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 thickness to sauces.
► Time saving: The cuts are already trimmed and cut, which saves considerable time in professional kitchens. This 2 kg format is suitable for the daily needs of the catering industry.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store in a refrigerator (0°C to 4°C).
► Preparation: For a successful bourguignon, it is advisable to marinate the meat before browning it.
This assortment of beef cuts for Bourguignon weighing approximately 5 kg comes from France. 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. The French origin is an additional guarantee of quality.
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. This 5 kg format is suitable for large kitchens or caterers.
Storage and preparation advice:
► 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.
This French braising beef neck is packaged in approximately 2kg portions. The neck is a meaty, gelatinous cut, ideal for slow cooking. It is particularly rich in collagen, which makes it melt in the mouth after slow cooking and allows it to naturally thicken sauces. 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 that it is trimmed and cut to suit braising and simmering. This 2kg format is suitable for professional catering needs.
Culinary uses:
Beef neck is a prime cut for a variety of uses in traditional cuisine, showcasing the best of French terroir:
► Simmered dishes: Ideal for dishes that require long cooking times, such as pot-au-feu, daube, or Flemish carbonade.
► Stews and daubes: Its high collagen content makes it a perfect ingredient for stews in sauce, adding body and texture to the dish.
► Economical serving: It is an economical cut which, when cooked properly, is extremely tasty and tender.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0∘C to 4∘C).
► Preparation: Requires slow cooking (at least two to three hours) at a low temperature to dissolve the collagen and make the meat melt-in-the-mouth.
These 5 rump steaks from France 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, offering an excellent alternative to more expensive cuts. These steaks are precisely cut in our dedicated workshop by the butchery teams at Le Delas, a wholesaler in Rungis. The French origin of the meat and the consistency of the weight are major advantages for standardising dishes in the catering industry.
Culinary uses:
These rump steaks are ideal for a variety of uses in the kitchen, showcasing the quality of French meat:
► 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 200 g format is suitable for brasserie menus or daily specials requiring a piece of beef with character.
► À la carte service: Can be served with traditional sauces (pepper, marchand de vin) to complement a selection of grilled meats.
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.
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.
This French rib of beef, sold in vacuum-packed pieces weighing approximately 1kg, is carefully selected and prepared by the butchers at Le Delas. Sourced from animals reared in France, it is prized for its marbling and tenderness, guaranteeing delicious, even cooking. A best-seller at Atelier Boucherie Le Delas, it is available in Rungis, with delivery throughout France and abroad, to meet the needs of demanding restaurateurs and caterers.
Culinary applications in restaurants and catering:
Perfect for grilling, roasting or plancha cooking, this rib of beef is equally suited to gourmet dishes and bistronomic menus. It can be served as a whole piece to share, in generous slices accompanied by roasted seasonal vegetables, or enhanced with a pepper or red wine sauce. Chefs can also include it in roast meat buffets or use it to revisit French culinary classics.
This French rib of beef weighs approximately 1.2 kg and is a prime cut that is highly prized for its tenderness and natural marbling, which guarantee flavour and succulence when cooked.
This cut is prepared in our dedicated workshop by the butchery teams at Le Delas, a wholesaler in Rungis. Its French origin is a guarantee of quality for this gastronomic classic. The 1.2 kg size is ideal for serving two people.
Culinary uses:
The rib of beef is a prestigious cut that can be used in many ways in the kitchen, ideal for a generous yet refined meal:
► Grilling and roasting: Ideal for cooking on the grill, barbecue or rotisserie. The bone adds extra flavour to the meat.
► Serving to share: The centrepiece of the menu, it is often served for two or three guests after being cooked to perfection (rare, medium rare or medium).
► Low-temperature cooking: Can be started at a low temperature for very even cooking before being seared at the last minute for a perfect crust.
Storage and preparation advice:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: It is advisable to take the rib out of the refrigerator one to two hours before cooking to avoid thermal shock. Cook over high heat to form a nice crust, then let the meat rest before slicing so that the juices can distribute.
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.
These 5 French beef entrecôte steaks are cut into generous portions of approximately 250g each, for a total weight of approximately 1.25kg per package. The entrecôte, cut from the boneless rib, is a distinctive cut known for its marbling and intense flavour. These entrecôte steaks are precisely cut in our dedicated workshop by the Le Delas butchery team, a wholesaler in Rungis. The French origin of the meat and the consistency of the weight are major advantages for consistent, high-quality service.
Culinary uses:
These French beef entrecôte steaks are ideal for a variety of culinary uses, showcasing the quality of the meat:
► Grilling and plancha: Perfect for quick cooking in a pan, on the grill or on the plancha. Their thickness guarantees a beautiful crust on the outside and a juicy centre.
► Serving to share: The 250g size is a generous portion, ideal for brasserie menus, daily specials or signature dishes.
► Classic sauces: They go perfectly with traditional sauces (pepper, Bordelaise, shallot) or simple accompaniments such as homemade chips.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: It is crucial to sear the entrecôte steaks over a high heat to caramelise the surface. Leave the meat to rest briefly after cooking to optimise its tenderness and the distribution of juices.
These 5 French beef entrecôte steaks are cut into generous portions of approximately 300g each, for a total weight of approximately 1.5kg per package. The entrecôte, cut from the boneless rib, is a distinctive cut known for its marbling and intense flavour. These entrecôte steaks are precisely cut in our dedicated workshop by the Le Delas butchery team, a wholesaler in Rungis. The French origin of the meat and the consistency of the weight are major advantages for consistent, high-quality service.
Culinary uses:
These French beef entrecôte steaks are ideal for a variety of culinary uses, showcasing the quality of the meat:
► Grilling and plancha: Perfect for quick cooking in a pan, on the grill or on the plancha. Their thickness guarantees a beautiful crust on the outside and a juicy centre.
► Serving to share: The 300g size is a generous portion, ideal for brasserie menus, daily specials or signature dishes.
► Classic sauces: They go perfectly with traditional sauces (pepper, Bordelaise, shallot) or simple accompaniments such as homemade chips.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: It is crucial to sear the entrecôte steaks over a high heat to caramelise the surface. Leave the meat to rest briefly after cooking to optimise its tenderness and the distribution of juices.
These 5 French beef entrecôte steaks are cut into generous portions weighing approximately 350g each, for a total weight of approximately 1.75kg per package. The entrecôte, cut from the boneless rib, is a distinctive cut known for its marbling and intense flavour. These entrecôte steaks are precisely cut in our dedicated workshop by the Le Delas butchery team, a wholesaler in Rungis. The French origin of the meat and the consistency of the weight are major advantages for consistent, high-quality service.
Culinary uses:
These French beef entrecôte steaks are ideal for a variety of culinary uses, showcasing the quality of the meat:
► Grilling and plancha: Perfect for quick cooking in a pan, on the grill or on the plancha. Their thickness guarantees a beautiful crust on the outside and a juicy centre.
► Serving to share: The 350g size is a generous portion, ideal for brasserie menus, daily specials or signature dishes.
► Classic sauces: They go perfectly with traditional sauces (pepper, Bordelaise, shallot) or simple accompaniments such as homemade chips.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: It is crucial to sear the entrecôte steaks over a high heat to caramelise the surface. Leave the meat to rest briefly after cooking to optimise its tenderness and the distribution of juices.
These 5 French beef sirloin steaks are trimmed and cut into regular portions of approximately 160g each, for a total weight of approximately 800g per bag. Sirloin steak is a prime cut renowned for its flavour and marbling. These sirloin steaks are precisely cut into portions in our dedicated workshop by the butchery teams at Le Delas, a wholesaler in Rungis. The consistent weight is a major advantage for managing portion costs and standardising dishes in restaurants.
Culinary uses:
These sirloin steak portions are optimised for fast and consistent service and can be used in a variety of ways in the kitchen:
► Grilling and pan-frying: Ideal for quick cooking in a pan, on a griddle or on the grill. Their consistent thickness ensures even cooking and the desired degree of doneness (rare, medium).
► Bistro and brasserie: Perfectly suited to serving as "butcher's cuts" as an alternative to rib steaks.
► Catering and buffets: practical portions for meal trays, hot buffets or events.
► Accompaniments: Can be served with homemade chips, roasted vegetables or classic sauces (pepper, béarnaise).
Storage and preparation advice:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: Remove the rib steaks from the cold room a few minutes before cooking. Cook over a high heat to achieve a good Maillard reaction and leave to rest briefly before serving to optimise the juices and tenderness.
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.
These 5 generous ribeye steaks from France are trimmed and cut into regular portions of approximately 250g each. The ribeye is a prime cut renowned for its flavour and marbling. These ribeye steaks are precisely cut into portions in our dedicated workshop by the butchery teams at Le Delas, a wholesaler in Rungis. The consistency of the weight is a major advantage for managing portion costs and standardising dishes in restaurants.
Culinary uses:
These sirloin steak portions are optimised for fast and consistent service and can be used in a variety of ways in the kitchen:
► Grilling and pan-frying: Ideal for quick cooking in a pan, on a griddle or on the grill. Their consistent thickness ensures even cooking and the desired degree of doneness (rare, medium).
► Bistro and brasserie: Perfectly suited to serving as "butcher's cuts" as an alternative to rib steaks.
► Catering and buffets: practical portions for meal trays, hot buffets or events.
► Accompaniments: Can be served with homemade chips, roasted vegetables or classic sauces (pepper, béarnaise).
Storage and preparation advice:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: Remove the rib steaks from the cold room a few minutes before cooking. Cook over a high heat to achieve a good Maillard reaction and leave to rest briefly before serving to optimise the juices and tenderness.
This French beef fillet, weighing approximately 3 kg, comes from the most prized muscle of the cow, renowned for its incomparable tenderness and light marbling. This cut is sold semi-trimmed, allowing chefs to finish preparing it according to their needs (roasts, tournedos, medallions). It is rigorously selected by Le Delas, a wholesaler in Rungis. Preparation is carried out in our dedicated workshop by the Le Delas butchery teams, guaranteeing excellent yield for this high-end cut.
Culinary uses:
Beef fillet is the centrepiece of menus, offering multiple uses in the kitchen and showcasing French quality:
► Roasting: Ideal for roasting whole (after final trimming) for banquets or elegant table service.
► Portioning: Perfect for cutting into tournedos, chateaubriands or medallions for quick cooking in a pan or on the grill.
► Raw preparations: Can be used for high-quality tartares or carpaccios.
Storage and preparation advice:
► Storage: Fresh butchery product. Store at a positive temperature (0°C to 4°C).
► Preparation: Finish trimming to remove the aponeurosis before cutting. Due to its thinness, fillet requires precise and short cooking to retain its juices and tenderness (rare, medium rare or medium).
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.
This beef tail is a cut of fresh meat from animals raised in France. 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.
These 5 beef tournedos from France are cut into regular portions of approximately 180g each. The tournedos is cut from the heart of the fillet, making it a particularly tender and lean cut. These tournedos are precisely cut in our dedicated workshop by the butchery teams at Le Delas, a wholesaler in Rungis. The French origin is a guarantee of quality for this prized cut.
Culinary uses:
These beef tournedos are an ideal choice for a variety of culinary uses, 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 Rossini tournedos (with foie gras and truffles) or simply served with a red wine reduction or béarnaise sauce.
► Plated service: The 180g weight is suitable for an elegant French centrepiece.
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 from France are cut into regular portions of approximately 200g each. The tournedos is cut from the heart of the fillet, making it a particularly tender and lean cut. These tournedos are precisely cut in our dedicated workshop by the butchery teams at Le Delas, a wholesaler in Rungis. The French origin is a guarantee of quality for this prized cut.
Culinary uses:
These beef tournedos are an ideal choice for a variety of culinary uses, 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 Rossini tournedos (with foie gras and truffles) or simply served with a red wine reduction or béarnaise sauce.
► Plated service: The 200g weight is suitable for an elegant French centrepiece.
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 French beef cut is available in generous individual portions of approximately 160g, vacuum-packed in packs of 5 for a total weight of approximately 800g. This format is ideal for restaurants, brasseries and caterers who want to offer a luxury à la carte dish. 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.
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 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 want to offer a luxury à la carte dish. 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.
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 generous individual portions of approximately 180g, vacuum-packed in packs of 5 for a total weight of approximately 900g. This format is ideal for restaurants, brasseries and caterers who want to offer a luxury à la carte dish. 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.
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.
Chateaubriand beef fillet is a noble 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 generous individual portions of approximately 250g, vacuum-packed in packs of 5 for a total weight of approximately 1.25kg. This format is ideal for restaurants, brasseries and caterers who wish to offer a luxury à la carte dish. 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.
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 beef rib is a prime cut of meat, vacuum-packed in pieces weighing approximately 5 kg. This cut comes from animals reared in France, guaranteeing traceability and quality of origin.
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 and high-quality solution for large preparations.
Professional culinary uses:
The rib is a highly appreciated, 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 flavourful 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 positive cold temperatures according to butchery standards.
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 French beef shank (also known as Gîte à la Noix) comes from the beef thigh. It is a lean muscle that is highly prized for its firm texture and flavour when cooked slowly. This cut of meat comes from France, and is carefully prepared by the Le Delas butchery team to ensure professional quality.
Professional culinary uses:
The sole or gîte à la noix is a versatile cut of beef, ideal for many traditional culinary preparations:
► Braised and stewed: It is a prime cut for long cooking times, such as beef bourguignon or daubes. Its low fat content and texture make it a meat that holds up well during cooking while remaining tender.
► Pot-au-feu: Can be used in pot-au-feu, where it adds flavour to the broth.
► Roast: Although it is more tender after long cooking, it can be roasted if larded or cooked at a low temperature to preserve its tenderness.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: For long cooking, trim the piece if necessary and sear it before adding liquid (cover with stock or wine).
This piece is a must for making your homemade pot au feu and beef bourguignon.
Cet Onglet de Bœuf d'origine France est vendu au kilo (poids sujet à une grande variabilité). L'onglet est un morceau de caractère, très apprécié pour sa saveur marquée. Cette pièce entière est proposée semi-parée, ce qui la rend idéale pour les chefs souhaitant finaliser eux-mêmes la préparation selon leurs besoins spécifiques et pour un excellent rendement. Elle est issue de la sélection rigoureuse par Le Delas, grossiste à Rungis, et est préparée dans notre atelier dédié par les équipes boucherie Le Delas.
Usages culinaires :
L'Onglet semi-paré offre de multiples usages et une grande liberté de préparation :
► Grillade et Poêle : Idéal pour être détaillé en steaks pour une cuisson rapide à feu vif. L'onglet se sert généralement saignant ou bleu pour un maximum de tendreté.
► Plats de Caractère : Morceau de choix pour les plats de bistro, traditionnellement servi avec une sauce à l'échalote ou au poivre.
► 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...
► Préparation sur Mesure : Le format semi-paré permet au chef de maîtriser la découpe finale (taille des portions, parage) en fonction du plat et des fiches techniques du restaurant.
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 : Finaliser le parage pour retirer les éventuelles aponévroses restantes avant de détailler la pièce. L'onglet doit toujours être tranché perpendiculairement au sens des fibres pour garantir sa tendreté en bouche au moment du service.
This piece is a must for making your homemade pot au feu and beef bourguignon.
This French beef rib steak, weighing over 4 kg, is a cut with character, renowned for its marbling and intense flavour. This large cut is the result of rigorous selection by Le Delas, a wholesaler in Rungis. It is prepared in our dedicated workshop by the Le Delas butchery teams, ensuring optimal trimming. Its large size makes it easy to cut into portions and ensures excellent yield.
Culinary uses:
These French beef entrecôtes offer multiple uses in professional kitchens, showcasing the quality of French meat:
► Cutting entrecôtes: Ideal for cutting into portions (steaks or entrecôtes) of the desired size for pan-frying, grilling or plancha cooking.
► Grilled over charcoal: A classic for high-end service, often accompanied by a shallot or red wine sauce.
► Roasted whole (low temperature): Provides excellent yield and can be served in even slices for banquets or cold buffets.
► Sautéed and cut into strips: A quick base for an Asian dish (e.g. beef loc lac) or a gourmet salad garnish.
► Cooked on a plancha: Ideal for quick lunches or terraces.
► Marinated skewers: Very popular for outdoor events or cocktail parties.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: After cutting into portions, sear the meat over a high heat to caramelise the surface. Leave the meat to rest briefly after cooking to optimise its tenderness.
This French ribeye steak weighing over 6kg is a prime cut of beef known for its rich flavour and marbling. The French origin of the meat is an additional guarantee of quality. This cut is selected and prepared by the teams at Le Delas butcher's shop. Its large size (6 kg and above) means that after cutting, it yields large rib-eye steaks for very generous portions.
Professional culinary uses:
Its size makes this rib-eye steak a prime cut:
► Grilling: Ideal for cutting into thick entrecôte steaks or high-quality steaks, perfect for grilling, plancha or pan-frying.
► Roasting: The size of the cut also allows for large roasts for banquets or buffets.
► Plancha cooking: ideal for searing evenly and revealing the natural tenderness of the meat.
► Cutting for plating: flexible portioning for steaks or slices to share.
► Low-temperature or oven cooking: produces juicy, evenly cooked meat.
► Traditional dishes and stir-fries: suitable for a wide variety of classic and slow-cooked recipes.
► Catering and events: ideal for buffets, meal trays or carving on site at events.
Storage and preparation tips:
► Storage: Fresh butcher's 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 while keeping the inside pink. Let the meat rest after cooking.
This French ribeye steak weighing over 7kg is a prime cut of beef known for its rich flavour and marbling. The French origin of the meat is an additional guarantee of quality. This cut is selected and prepared by the teams at Le Delas butcher's shop. Its large size (7 kg and above) means that after cutting, it yields large rib-eye steaks for very generous portions.
Professional culinary uses:
Its size makes this rib-eye steak a prime cut:
► Grilling: Ideal for cutting into thick entrecôte steaks or high-quality steaks, perfect for grilling, plancha or pan-frying.
► Roasting: The size of the cut also allows for large roasts for banquets or buffets.
► Plancha cooking: ideal for searing evenly and revealing the natural tenderness of the meat.
► Cutting for plating: flexible portioning for steaks or slices to share.
► Low-temperature or oven cooking: produces juicy, evenly cooked meat.
► Traditional dishes and stir-fries: suitable for a wide variety of classic and slow-cooked recipes.
► Catering and events: ideal for buffets, meal trays or carving on site at events.
Storage and preparation tips:
► Storage: Fresh butcher's 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 while keeping the inside pink. Let the meat rest after cooking.
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.