Aubrac, Charolais, Limousin, Normand, Salers beef
Butchery | Aubrac, Charolais, Limousin, Normand, Salers beef
Cette Bavette d'Aloyau de Bœuf d'origine France de Race est vendue au kilo (poids variable). Il est possible de choisir la race souhaitée parmi : Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, ou Salers, à préciser lors de votre commande. La bavette d'aloyau est un morceau de muscle à fibres longues, réputé pour sa saveur prononcée et son caractère. Cette pièce est préparée dans notre atelier dédié par les équipes boucherie Le Delas, grossiste à Rungis. La sélection rigoureuse de races françaises garantit une viande de qualité supérieure pour une cuisine de caractère.
Usages culinaires :
► Ces Bavettes d'Aloyau de Bœuf de Race sont parfaites pour de multiples usages en cuisine, en valorisant la qualité et le terroir :
► Grillade et Poêle : Idéales pour une cuisson rapide à feu vif. La bavette est traditionnellement servie saignante ou bleue pour conserver sa tendreté.
► Plats de Bistro : Morceau emblématique du « steak frites », elle se marie parfaitement avec des sauces simples (échalote, poivre) ou des marinades.
► Valorisation de la Race : Le choix de la race permet de mettre en avant des caractéristiques spécifiques, offrant une plus-value à la carte (par exemple, la tendreté de la Limousine ou le goût de la Normande).
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 : Pour garantir la tendreté, saisir rapidement la pièce à feu vif. Il est crucial de trancher la bavette perpendiculairement au sens des fibres.
These 5 French beef sirloin steaks are cut into regular portions of approximately 160g each, for a total weight of approximately 800g per package. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. The flank steak is a long-fibre muscle cut, renowned for its strong flavour. The precise portioning is carried out in our dedicated workshop by the Le Delas butchery team, a wholesaler in Rungis. The consistent weight is an advantage for standardising dishes when serving.
Culinary uses:
These prime beef sirloin steaks are perfect for a variety of uses in the kitchen, highlighting the quality and terroir of the meat:
► Grilling and pan-frying: Ideal for quick cooking over high heat. These portions are perfect for a brasserie or traditional restaurant menu.
► Bistro dishes: The 160g weight is ideal for making classic "steak and chips", highlighting the character of the breed's meat.
► Garnish: with its powerful flavour, flank steak is perfect as a finishing touch to pasta dishes, gourmet fruit salads, Asian dishes, poke bowls, etc.
► Promoting the breed: Choosing this breed allows you to offer added value in terms of taste and highlight a specific terroir on the menu.
Storage and preparation tips:
► Storage: Fresh butchery product. Store at a positive temperature (0°C to 4°C).
► Preparation: Sear the meat quickly over high heat, keeping it rare or blue to optimise tenderness.
These 5 French beef sirloin steaks are cut into regular portions of approximately 200g each, for a total weight of approximately 1kg per package. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. The flank steak is a long-fibre muscle cut, renowned for its strong flavour. The precise portioning is carried out in our dedicated workshop by the Le Delas butchery team, a wholesaler in Rungis. The consistent weight is an advantage for standardising dishes when serving.
Culinary uses:
► These prime beef sirloin steaks are perfect for a variety of uses in the kitchen, highlighting the quality and terroir of the meat:
► Grilling and pan-frying: Ideal for quick cooking over high heat. These portions are perfect for a brasserie or traditional restaurant menu.
► Bistro dishes: The 200 g weight is ideal for making classic "steak and chips", highlighting the character of the breed's meat.
► Garnish: with its powerful flavour, flank steak is perfect as a finishing touch to pasta dishes, gourmet fruit salads, Asian dishes, poke bowls, etc.
► Promoting the breed: Choosing this breed allows you to offer added value in terms of taste and highlight a specific terroir on the menu.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: Sear the meat quickly over high heat, keeping it rare or blue to optimise tenderness.
These 5 French beef sirloin steaks are cut into generous portions of approximately 250g each, for a total weight of approximately 1.25kg per package. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. The flank steak is a long-fibre muscle cut, renowned for its pronounced flavour. The precise portioning is carried out in our dedicated workshop by the Le Delas butchery team, wholesalers in Rungis. This 250g weight is ideal for menus offering gourmet beef cuts with character.
Culinary uses:
These beef sirloin steaks are perfect for a variety of uses in the kitchen, highlighting the quality and terroir of the meat:
► Grilling and pan-frying: Ideal for quick cooking over high heat. These portions are perfect for a high-end restaurant or brasserie menu.
► Bistro dishes: The 250 g weight is ideal for making a prestigious "steak and chips" dish, highlighting the character of the purebred meat.
► Garnish: with its powerful flavour, flank steak is perfect as a finishing touch to pasta dishes, gourmet fruit salads, Asian dishes, poke bowls, etc.
► Highlighting the breed: Choosing the breed allows you to offer added value in terms of taste and highlight a specific terroir on the menu, for example by suggesting the breed of the day.
Storage and preparation tips:
► Storage: Fresh butchery product. Store at a positive temperature (0°C to 4°C).
► Preparation: Sear the meat quickly over high heat, keeping it rare or blue to optimise tenderness.
This French beef rib is an exceptional cut, known for its generous size, marbled flesh and bone, which guarantees a unique flavour when cooked. This product is available to order in pieces of approximately 1 kg. Its quality is guaranteed by the selection of French breeds renowned for their meat qualities: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande and Salers. This cut is a must for chefs and caterers who want to offer a dish with character. It is carefully selected by the Le Delas butchery team, your wholesaler in Rungis, for its quality and flavour.
Culinary uses:
The rib of beef is a centrepiece that lends itself to careful cooking to reveal all its flavours.
► Grilled or roasted: Rib of beef is traditionally cooked on the barbecue or plancha for a beautiful caramelised exterior. It can also be roasted in the oven for more even cooking.
► An exceptional dish: Serve it with roast potatoes, fresh green beans or truffle mashed potatoes for a memorable meal.
Storage and preparation tips:
This product is vacuum-packed and must be stored in the refrigerator. For perfect cooking, it is recommended to remove the meat from its packaging and allow it to return to room temperature at least one hour before cooking. Salt should be added at the end of cooking.
Our French beef rib is a cut with character, ideal for chefs and professionals who want to work with exceptional products. Weighing approximately 1.2 kg, this beef rib is available to order, allowing you to choose a specific breed, such as Blonde d'Aquitaine, Charolaise, or Limousine. Each breed has its own characteristics in terms of flavour and marbling, guaranteeing an intense taste experience. Le Delas butcher's shop, your wholesaler in Rungis, prepares this product for you to order.
Culinary uses:
► Cooking over charcoal or in a charcoal oven: ideal for enhancing the authentic flavour and developing a caramelised crust.
► High-end grilling: served in the dining room and carved to order for an impressive presentation.
► Customised maturation: can be matured in the cellar to enhance the marbling and aromatic depth.
► Signature dishes: a centrepiece to share, perfect for tasting menus or refined banquets.
► Food and wine pairings: pairs well with fine red wines, wine sauces or full-bodied juices for a complete gastronomic experience.
Storage and preparation advice:
This product is vacuum-packed and must be stored in the refrigerator. For perfect cooking, it is recommended to remove the meat from its packaging and leave it to return to room temperature for about an hour before cooking. To preserve its flavour, it is advisable to serve it rare.
This product is beef rump steak, a prime cut from the centre of the rump, guaranteeing maximum tenderness and consistency. It is sold vacuum-packed (s/ vacuum) with a unit weight of approximately 3.5 kg (ordered by the kilo). The major advantage of this product is its origin and quality: it is French beef from specific breeds, which implies superior breeding specifications. When ordering, the customer must specify the desired breed from among the premium options: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. This choice allows for customisation and enhancement of the menu according to the specific characteristics of each breed.
Professional culinary uses:
The rump steak is a prime cut, moderately marbled and very tender, suitable for quick cooking:
► Main course: Ideal for cutting into prime steaks, pavés or tournedos.
► Roasting: The ±3.5 kg size is perfect for roasting whole at low temperature or cutting into smaller roasts, guaranteeing exceptional tenderness.
► Quick cooking: Mainly used for pan-frying or grilling, to sear the meat and leave it rare or medium rare.
► Customer value: Indicating the breed (e.g. "Limousine rump steak") is a strong selling point for gourmet restaurants or high-end brasseries.
Storage and preparation tips:
► Ordering: Product available to order only. It is essential to specify the desired French breed when ordering (before 10 a.m. for availability within 24 hours, in accordance with standard practice for butchery products to order).
► Storage: Fresh, vacuum-packed product, to be stored between 0°C and +4°C. Vacuum packaging ensures a longer shelf life, but the piece must be removed from the bag a few hours before cooking to allow for proper oxygenation.
► Yield: The "heart" of the rump steak is an optimised cut that guarantees a very good yield in portions.
This French-bred Baroness Beef Tenderloin is available to order, with a choice of breeds including Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. The Aiguillette Baronne is a prized cut, known for its fine texture and tenderness. The selection of a French breed gives this cut superior flavour and quality. It is rigorously selected by Le Delas, a wholesaler in Rungis, and prepared in our dedicated workshop by the Le Delas butchery teams, ensuring excellent results.
Culinary uses:
The Aiguillette Baronne de Bœuf de Race is ideal for a variety of uses in the kitchen, enhancing the taste and tenderness of the breed:
► Grilling and pan-frying: Perfect for cutting into steaks or medallions for quick cooking in a pan or on the grill. It is usually served rare or medium rare to preserve its tenderness.
► Skewers and fondue: Its natural tenderness makes it ideal for beef skewers or for use in fondue bourguignonne.
► Highlighting: Allows you to highlight a specific French breed of meat on the menu, offering added value in terms of taste to your customers.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: Given its tenderness, quick cooking over a high heat is recommended. If the piece is cut into portions, ensure that the pieces are of equal size for even cooking.
This beef rump steak, sourced from French cattle, is sold by the kilo (weight varies). The approximate weight of each piece is 1.2 kg. You can choose from the following breeds: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. The aiguillette is a long, tender cut of rump steak, prized for its distinctive flavour. The selection of a French breed gives this cut superior quality and taste. It is rigorously selected by Le Delas, a wholesaler in Rungis, and prepared in our dedicated workshop by the Le Delas butchery teams, ensuring careful trimming for precise cutting.
Culinary uses:
These Aiguillettes de Rumsteck de Bœuf de Race are perfect for a variety of uses in the kitchen, highlighting their quality and terroir:
► Grilling and pan-frying: Ideal for cutting into strips or small steaks for quick cooking in a pan or on the grill. They should be served pink or rare to preserve their tenderness.
► Stir-fries and Woks: Can be cut into strips for quick stir-fries, Asian-inspired dishes or fajitas.
► Highlighting: The choice of breed adds value in terms of taste and allows you to highlight a specific terroir on the menu, for example as a garnish for a gourmet salad.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at a positive temperature (0°C to 4°C).
► Preparation: Given its elongated shape and the presence of fibres, it is crucial to slice the aiguillette against the grain when cutting it. Cook quickly over a high heat.
This purebred French beef cat's tongue is a piece of the heart of rump steak. It offers a subtle flavor and a soft, juicy texture, ideal for refined dishes. Its finely marbled flesh reveals rich and deep notes of beef, perfect for gourmet dishes. Use it in thick slices grilled to perfection to maintain its tenderness, or in thin strips sautéed for dishes full of flavor. Also include it in mixed salads or pasta dishes for a touch of sophistication.
This product for Bourguignon is an assortment of beef cuts from France, packaged in ±1 kg packs. It is available to order and guarantees that the beef comes from one of the most renowned breeds: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers.
This selection of cuts is particularly suited to slow, 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 appropriate cuts.
Professional culinary uses:
► Traditional stews: Ideal for beef bourguignon or other prestigious stews.
► Stews and ragouts: Perfect for stews, ragouts and any recipe requiring long cooking times. The high collagen content of this meat adds flavour and thickness to sauces.
► Customisation: Selecting a breed such as Charolais or Limousin offers renowned tenderness, while Aubrac or Salers provide a more distinctive and rustic flavour.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at above-zero temperatures (0°C to 4°C).
► Preparation: For a successful bourguignon, it is advisable to marinate the meat before browning it.
This product for Bourguignon is an assortment of beef cuts from France, packaged in ±2 kg packs. It is available to order and guarantees that the beef comes from one of the most renowned breeds: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers.
This selection of cuts is particularly suited to slow, 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 appropriate cuts.
Professional culinary uses:
► Traditional stews: Ideal for beef bourguignon or other prestigious stews.
► Stews and ragouts: Perfect for stews, ragouts and any recipe requiring long cooking times. The high collagen content of this meat adds flavour and thickness to sauces.
► Customisation: Selecting a breed such as Charolais or Limousin offers renowned tenderness, while Aubrac or Salers provide a more distinctive and rustic flavour.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at above-zero temperatures (0°C to 4°C).
► Preparation: For a successful bourguignon, it is advisable to marinate the meat before browning it.
This product, available to order, is a roast beef heart of sirloin from France, packaged in pieces weighing approximately 2kg. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. The heart of the rump steak is a muscle that is not used much, which makes it more tender than a classic rump steak, while retaining its characteristic flavour. The selection of a French breed adds a specific and qualitative dimension to the taste. This roast is rigorously selected by Le Delas, a wholesaler in Rungis, and is prepared in our dedicated workshop by the Le Delas butchery teams, ensuring it is ready to cook.
Culinary uses:
This breed beef rump steak roast is ideal for a variety of culinary uses, showcasing local produce and expertise:
► Roasting: Its regular shape makes it perfect for oven cooking, served in thick slices (pink) as a main course.
► Event catering: A prime cut for banquets, cold or hot buffets, or festive meals, thanks to its excellent hold when sliced.
► Carving: Can also be sliced cold into thin slices for carpaccio or gourmet salads.
► Showcasing the breed: The choice of breed (Charolais for its fineness, Limousin for its tenderness, etc.) allows you to personalise your à la carte offering.
Storage and preparation advice:
► Storage: Fresh butchery product. Store at a positive temperature (0°C to 4°C).
► Preparation: For even cooking, it is essential to cook the roast to an internal temperature of 55°C to 60°C (rare to medium rare), then leave it to rest under aluminium foil to allow the juices to redistribute.
These 5 French beef rump steaks are cut into regular portions of approximately 200g each, for a total weight of approximately 1kg per package. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. Rump steak is a muscle with a strong flavour and firm texture. The selection of a French breed gives this cut a specific quality and taste. The precise cutting into portions is carried out in our dedicated workshop by the Le Delas butchery teams, wholesalers in Rungis.
Culinary uses:
These breed beef rump steaks are ideal for a variety of culinary uses, highlighting their quality and terroir:
► 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/restaurant menus: The 200 g size is suitable for classic and gourmet main courses.
► Promoting the breed: The choice of breed adds value in terms of taste and allows you to highlight a specific terroir on the menu, promoting French expertise.
Storage and preparation advice:
► Storage: Fresh butchery 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.
These 5 French beef rump steaks are cut into regular portions of approximately 250g each, for a total weight of approximately 1kg per package. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. Rump steak is a muscle with a strong flavour and firm texture. The selection of a French breed gives this cut a specific quality and taste. The precise cutting into portions is carried out in our dedicated workshop by the Le Delas butchery teams, wholesalers in Rungis.
Culinary uses:
These breed beef rump steaks are ideal for a variety of culinary uses, highlighting their quality and terroir:
► 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/restaurant menus: The 200 g size is suitable for classic and gourmet main courses.
► Promoting the breed: The choice of breed adds value in terms of taste and allows you to highlight a specific terroir on the menu, promoting French expertise.
Storage and preparation advice:
► Storage: Fresh butchery 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.
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. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. The rib steak is a cut with character, renowned for its marbling and intense flavour. The precise cutting into portions is carried out in our dedicated workshop by the Le Delas butchery team, wholesalers in Rungis. The choice of French breeds and the consistency of the weight are major assets for a prestigious service.
Culinary uses:
These breed beef entrecôte steaks are ideal for a variety of culinary uses, highlighting their quality and terroir:
► Grilling and roasting: Perfect for quick cooking in a pan, on the grill or on a plancha. Their thickness and superior quality guarantee a beautiful crust and a juicy centre.
► Plated service: The 250 g portion is suitable for gourmet restaurants or high-end brasseries offering exceptional cuts of beef.
► Promoting the breed: The choice of breed allows you to offer added value in terms of taste and to highlight a specific terroir on the menu (for example, Charolais for its finesse or Aubrac for its rustic taste). .
Storage and preparation tips:
► Storage: Fresh butchery 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. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. The rib steak is a cut with character, renowned for its marbling and intense flavour. The precise cutting into portions is carried out in our dedicated workshop by the Le Delas butchery team, wholesalers in Rungis. The choice of French breeds and the consistency of the weight are major assets for a prestigious service.
Culinary uses:
These breed beef entrecôte steaks are ideal for a variety of culinary uses, highlighting their quality and terroir:
► Grilling and roasting: Perfect for quick cooking in a pan, on the grill or on a plancha. Their thickness and superior quality guarantee a beautiful crust and a juicy centre.
► Plated service: The 300g portion is suitable for gourmet restaurants or high-end brasseries offering exceptional cuts of beef.
► Highlighting the breed: The choice of breed allows you to offer added value in terms of taste and to highlight a specific terroir on the menu (for example, Charolais for its finesse or Aubrac for its rustic taste). .
Storage and preparation tips:
► Storage: Fresh butchery 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.
French beef ribeye steak is a distinctive and exceptional cut, ideal for chefs and professionals who want to work with high-quality products. Weighing over 7kg, this cut is a must-have for roasting, grilling or exceptional preparations. It is available to order, allowing you to choose a specific breed, such as Blonde d'Aquitaine, Charolaise or Limousine, each with its own characteristics in terms of flavour and marbling. Delas, your wholesaler in Rungis, has selected this ribeye steak for its quality and taste.
Culinary uses:
Sirloin steak is equally suited to quick cooking and more elaborate preparations: grilled or pan-fried as a steak to order, roasted whole for a banquet or cut into thick slices topped with a red wine or pepper sauce. Chefs can also prepare it as carpaccio or tataki for a contemporary twist, or reserve it for generous sharing dishes such as a rack of ribs to share from the oven.
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 an hour before cooking. To preserve its flavour, it is advisable to serve it rare.
These 5 French beef sirloin steaks are cut into regular portions of approximately 250g each. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. These sirloin steaks are 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 plates for quality service.
Culinary uses:
These portions of beef sirloin steaks are ideal for demanding menus, allowing you to showcase the chosen breed:
► Grilling and pan-frying: Perfect for quick cooking on the grill, plancha or in a frying pan. The 250g weight corresponds to a generous, high-end portion.
► Highlighting the breed: The choice of breed allows you to highlight specific origins and taste qualities (tenderness of Limousine, marbling of Normande, etc.) to your customers.
► Prestige menus: Perfect for seasonal menus or suggestions highlighting French terroir.
Storage and preparation advice:
► Storage: Fresh butchery product. Store at a positive temperature (0°C to 4°C).
► Preparation: Remove the rib-eye steaks from the cold room a few minutes before cooking. Cook over a high heat to obtain a nice crust and a pink interior, then leave to rest briefly before serving.
Le Delas has selected this fillet of pedigree French beef (Aubrac, Blonde d'Aquitaine, Charolais, Limousin, Normand or Salers) for you, offering great value for money, a best-of for professional chefs. Its unrivalled tenderness and subtle flavour make it an ideal choice for the most demanding chefs. Incomparably versatile in the kitchen, this fillet of beef is ideal for fine, flavoursome dishes.
Beef tenderloin is a lean, high-quality cut located on the inner part of the animal's thigh. This ready-to-cut product is vacuum-packed in pieces weighing approximately 6.5 kg, offering excellent yield and ease of use for professionals. Its tenderness and delicate flavour make it a particularly sought-after cut. This product is available to order and allows you to choose the French breed that best suits your needs: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande or Salers. This rigorous selection of the best French breeds is a guarantee of quality and excellence, offered by Le Delas, your wholesaler in Rungis, to enhance your menu.
Culinary uses:
The tenderloin is a versatile cut that lends itself to many preparations, whether served raw or cooked.
► Carpaccio and tartare: Its fine texture and low fat content make it perfect for slicing very thinly into carpaccio or mincing for tartare.
► Steaks and roasts: Ideal for steaks, it can also be roasted whole for carving at the table, rare or medium rare.
► Fondue and grilling: Cut into cubes or strips, it is an excellent choice for beef fondues, kebabs or quick grilling.
Storage and preparation tips:
This product is vacuum-packed and must be stored in the refrigerator between 0°C and +4°C. It is important to remove it from its vacuum packaging about 30 minutes before preparing or cooking it to allow the meat to breathe and reveal all its flavours.
These 5 French beef steaks are cut into regular portions of approximately 160g each, for a total weight of approximately 800g per package. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. These steaks, rigorously selected by Le Delas, a wholesaler in Rungis, offer the specific flavour and texture of the chosen breed. Precise cutting is carried out in our dedicated workshop by the Le Delas butchery teams, ensuring consistent weight for standardised portions.
Culinary uses:
These breed-specific beef steaks are ideal for a variety of culinary uses, highlighting their quality and terroir:
► Grilling and pan-frying: Perfect for quick cooking in a pan or on the grill, their size is ideal for a classic steak dish.
► Brasserie/restaurant menus: The 160 g weight is ideal for daily specials or menus featuring French beef.
► Promoting the breed: Choosing this breed adds value in terms of taste and allows you to highlight the product's origin on the menu.
Storage and preparation tips:
► Storage: Fresh butchery product. Store at a positive temperature (0°C to 4°C).
► Preparation: Sear the steaks over high heat to achieve a nice colour and allow them to rest after cooking to optimise the tenderness of the meat.
These 10 French beef steaks are cut into regular portions of approximately 160g each, for a total weight of approximately 1.6kg per package. You can choose your preferred breed from: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers. These steaks, rigorously selected by Le Delas, a wholesaler in Rungis, offer the specific flavour and texture of the chosen breed. Precise cutting is carried out in our dedicated workshop by the Le Delas butchery teams, ensuring consistent weight for standardised portions.
Culinary uses:
These breed-specific beef steaks are ideal for a variety of culinary uses, highlighting their quality and terroir:
► Grilling and pan-frying: Perfect for quick cooking in a pan or on the grill, their size is ideal for a classic steak dish.
► Brasserie/restaurant menus: The 160g weight is ideal for daily specials or menus featuring French beef.
► Promoting the breed: Choosing this breed adds value in terms of taste and allows you to highlight the product's origin on the menu.
Storage and preparation tips:
► Storage: Fresh butchery product. Store at a positive temperature (0°C to 4°C).
► Preparation: Sear the steaks over high heat to achieve a nice colour and allow them to rest after cooking to optimise the tenderness of the meat.
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 beef shank (or knuckle) is distinguished by its French breed origin, with the option to order a specific breed from among the most prestigious: Aubrac, Blonde d'Aquitaine, Charolaise, Limousine, Normande, or Salers.
These cuts of meat are expertly prepared by the Le Delas butchery teams, and vacuum-packed to ensure optimal maturation before use.
Professional culinary uses:
The sole is an ideal cut of beef for slow cooking. The choice of breed allows chefs to adapt the taste and texture to their recipe:
► Braised and stewed: These are prime cuts for beef bourguignon, daubes and other stewed dishes. The lean, collagen-rich gîte à la noix becomes melt-in-the-mouth after slow cooking.
► Pot-au-feu: Adds a delicious flavour and good texture to traditional pot-au-feu.
► Differences between breeds: Each breed has its own characteristics: Charolais and Limousine are known for their tenderness and fine grain. Aubrac and Salers are more distinctive, ideal for dishes with character. Normande is known for its marbling and milky flavours, perfect for pot-au-feu.
Storage and preparation tips:
► Storage: Fresh butcher's product, vacuum-packed for extended shelf life. Store in a refrigerator (0°C to 4°C).
► Preparation: Remove from the vacuum-sealed bag at least one hour before cooking. Ideal for slow cooking.
