MEAT | BEEF | French purebred beef (Charolais, Normand, Salers)

French purebred beef flap meat vacuum packed ±3kg ⚖

301600

This French-bred beef flank steak is sold by the kilo (weight may vary). You can choose your preferred breed from the following: Aubrac, Blonde d'Aquitaine, Charolais, Limousin, Normande or Salers; please specify your choice when placing your order. The sirloin flank is a cut of long-fibre muscle, renowned for its pronounced flavour and character. This cut is prepared in our dedicated workshop by the Le Delas butchery teams, a wholesaler based in Rungis. The rigorous selection of French breeds guarantees superior-quality meat for dishes with character. Culinary uses: ► These Pure-Breed Beef Flank Steaks are perfect for a wide range of culinary uses, showcasing quality and regional character: ► Grilling and Pan-frying: Ideal for quick cooking over a high heat. The flank steak is traditionally served rare or medium-rare to retain its tenderness. ► Bistro dishes: An iconic cut of the ‘steak and chips', it pairs perfectly with simple sauces (shallot, pepper) or marinades. ► Showcasing the breed: The choice of breed allows specific characteristics to be highlighted, adding value to the menu (for example, the tenderness of the Limousine or the flavour of the Normande). Storage and preparation advice: ► Storage: Fresh butcher's cut. Store in a cold room (0°C to 4°C). ► Preparation: To ensure tenderness, sear the cut quickly over a high heat. It is crucial to slice the flank steak perpendicular to the grain of the fibres. Location in store: Atelier Boucherie - Boeuf

French origin

a carton ≃ 20 Kg
a piece ≃ 3 Kg