MEAT | BEEF | French beef
French beef neck to be braised vacuum packed ±2kg
301328
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. Location in store: Atelier Boucherie - Boeuf
French origin