MEAT | BEEF | French beef

French beef thick flank vacuum packed ±3kg ⚖

301439

The uniform, ultra-lean cut for rare roast beef and perfectly prepared carpaccio Located at the heart of the gîte à la noix on the rear of the thigh, the rond de gîte is prepared and cut directly in our butcher's workshop by the artisan butchers at Le Delas. This long, uniform cut is characterised by its very lean meat and honeycomb texture. Thanks to the careful trimming carried out on our premises, its natural cylindrical shape ensures optimal yield when cut. It is the essential, made-to-measure cut for restaurateurs and caterers, allowing them to easily slice uniform roast beef to be cooked rare, thin steaks or carpaccio sliced to the millimetre. Professional uses, preparation and storage: ► Preparing and slicing carpaccio: Place the cut in the freezer for a few minutes to firm up the meat without freezing it through, then pass it through a slicer to obtain very thin slices. If necessary, roll the slices between two sheets of cling film to make them even thinner. Season with extra virgin olive oil, a dash of lemon juice or balsamic vinegar, shavings of Parmesan or pistou, depending on the creations selected by Le Delas. ► Roasting technique: Due to its very lean meat, prepared in our butcher's workshop, it is recommended to bard the round of shank to prevent it from drying out. Sear the cut over a high heat on each side to seal in the juices, then continue cooking in the oven at 210 °C (Th. 7) for 11 to 15 minutes, depending on the desired degree of doneness. ► Preparation tips and portion sizes: Remove the cut from the fridge in advance to avoid thermal shock, which causes the muscle fibres to contract. After cooking, leave to rest under a sheet of aluminium foil to allow the juices to distribute evenly. Allow an average portion of 150 g per guest for carpaccio and roasts. ► Storage and preservation: Ultra-fresh meat cut in our butcher's workshop; store in a refrigerated environment at between 0 °C and +2 °C. Observe the use-by date on the whole cut. Once the meat has been sliced for carpaccio or minced, consume immediately to ensure impeccable freshness and food safety. Location in store: Atelier Boucherie - Boeuf

French origin

a piece ≃ 3 Kg