Butchery | Calf parts EU origin | Le Delas Rungis
Butchery | EU origin calf parts
Specially selected for traditional stews, this cut is ideal for slow cooking, which brings out the tenderness of the meat, perfect for cooking in white sauce or cream sauce. Consider tenderising the meat with a wine marinade or a summer citrus marinade (acids such as lemon juice or wine tenderise the meat by breaking down its proteins and allowing it to absorb flavours better).
Culinary uses for catering, delicatessens and bistronomy with generous, home-style cooking.
► Traditional veal blanquette
► Veal navarin, veal sauté with tomatoes
► Stews cooked in a casserole dish or large pot
Available in Rungis at our Atelier Boucherie and for delivery throughout France and abroad.
A best-seller from Le Delas Butchery, this premium vacuum-packed veal blanquette is made from prime cuts of French veal, carefully trimmed to ensure consistent quality and optimal tenderness. Packaged in bags of approximately 2kg, it is ideal for restaurants and caterers looking for tasty, consistent veal that is easy to work with in the kitchen.
Culinary applications in restaurants and catering:
An essential ingredient in the classic French dish blanquette de veau, this cut also lends itself to modern interpretations: simmered with citrus fruits for a chic bistro menu, served in individual mini casseroles for catering, or used in veal ravioli with a light cream sauce for a refined touch. It can also be cooked at low temperatures to preserve its tenderness.
White or red meat? Both my general! Logically, veal belongs to the category of red meats like beef. However, you should know that myoglobin, a pigment rich in iron, gives its red color to meat, and that it appears during prolonged efforts requiring the muscles. The youngest calves feed exclusively on mother's milk, which is low in iron, which limits the production of myoglobin and keeps their flesh very white. Thus, the more a calf has grown and diversified its diet while roaming, the more its meat will be pink to red.
This piece is a must-have for making your homemade pot au feu.
This piece is a must-have for making your homemade pot au feu.
The pastry veal nut is located on the front of the thigh. Very tender like veal, it produces smaller cutlets, which was originally intended for pastry chefs for making dumplings or puff pastries. It is in this nut that the best veal roasts are made. Particularly tasty and moist, it can also be enjoyed sliced, skewered, steaks or roasted. The finesse, delicacy and softness, characteristics of this meat, are ideally preserved by tasting it barely pink.
Veal osso bucco is a cut of veal shank with bone. This cut of meat is particularly prized for its tender, gelatinous flesh which, after slow cooking, gives the dish a deep flavour and exceptional tenderness. The central bone, rich in marrow, releases powerful aromas that enrich the sauce. This product is available in packs of 5 pieces, with a total weight of approximately 1 kg. Carefully and rigorously selected by Le Delas, your wholesaler in Rungis, for its impeccable quality and traceability, it is ideal for stews.
Osso buco is a prime cut for traditional and gourmet cuisine.
► Osso buco alla milanese: The classic recipe, simmered with white wine, carrots, onions and celery, and traditionally served with risotto.
► Veal stew with seasonal vegetables: Slow-cooked with carrots, turnips, potatoes and aromatic herbs, osso buco becomes a rich and flavourful stew.
► Braised in red wine: A more robust and flavourful version, osso buco is braised in a full-bodied red wine with bacon and mushrooms.
Storage and preparation tips:
This product is vacuum-packed and must be stored in the refrigerator. For best results, remove it from its vacuum packaging about 30 minutes before cooking. Osso bucco requires slow, long cooking to tenderise the meat and allow the marrow to melt and enrich the sauce.
Veal rump steak is a prime cut, highly prized for its tenderness. Located in the leg, the rump is a cut that combines finesse, flavour and texture. This product is available in individual portions of approximately 160g, vacuum-packed in packs of 10 for a total weight of approximately 1.6kg. This format, which is practical for perfect portion control, is ideal for restaurants, brasseries and caterers who want to offer a high-quality dish. Delas, your wholesaler in Rungis, has carefully selected this veal loin for its quality and delicate flavour.
Culinary uses:
Veal loin steak is a versatile ingredient that lends itself to multiple cooking methods.
► Pan-fried or roasted: Seared in a pan for a beautiful colour, it can be finished in the oven for perfect cooking. Its tender texture makes it perfect for refined dishes.
► In bistro cuisine: It is ideal for classic bistro dishes, served with a creamy mushroom sauce, celery purée or seasonal vegetables.
► Exceptional dish: Its tenderness makes it a prime cut for more elaborate dishes, such as veal medallions or skewers.
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. Veal should be served pink to retain its tenderness.
Veal rump steak is a prime cut, highly prized for its tenderness. Located in the leg, the rump is a cut that combines finesse, flavour and texture. This product is available in individual portions of approximately 160g, vacuum-packed in packs of 5 for a total weight of approximately 800g. This format, which is practical for perfect portion control, is ideal for restaurants, brasseries and caterers who want to offer a high-quality dish. Delas, your wholesaler in Rungis, has carefully selected this veal loin for its quality and delicate flavour.
Culinary uses:
Veal loin steak is a versatile ingredient that lends itself to multiple cooking methods.
► Pan-fried or roasted: Seared in a pan for a beautiful colour, it can be finished in the oven for perfect cooking. Its tender texture makes it perfect for refined dishes.
► In bistro cuisine: It is ideal for classic bistro dishes, served with a creamy mushroom sauce, celery purée or seasonal vegetables.
► Exceptional dish: Its tenderness makes it a prime cut for more elaborate dishes, such as veal medallions or skewers.
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. Veal should be served pink to retain its tenderness.
The quasi calf is the gluteal muscle located between the thigh and the lumbar area, in other words the rump of the animal. It is therefore also the equivalent of rump steak in beef. It is one of the best cuts to roast. Finely marbled, it is soft and is ideally enjoyed barely pink. Lean, it is easy to digest, ideal for all ages and all diets. Economical, we hardly throw anything away! Easy to cook with all sauces, it can be enjoyed in a casserole with candied tomatoes or young asparagus, in the oven with shallots, carrots and other tender turnips, as a stuffing for vegetables or pies with dried fruits and fine herbs , stir-fried with curry or goulash style...
Veal ribs are a noble and tender cut, particularly appreciated in gastronomy for their finesse. This product is available in packs of 5 pieces weighing approximately 240g, vacuum-packed for optimal preservation. The veal is of French origin, selected for its light colour and delicate texture. This format is ideal for restaurants and caterers, as it allows for perfect portion control. Delas, your wholesaler in Rungis, has selected these veal chops with the utmost care to guarantee their quality and tenderness.
Culinary uses:
Veal chops are ideal for quick cooking methods that preserve their delicate flavour and tenderness.
► Pan-fried in butter: Simply pan-fried with butter and herbs, veal chops are a classic French dish. Serve with homemade mashed potatoes or seasonal vegetables.
► Creamy sauce: They go perfectly with creamy sauces. Prepare a mushroom or morel sauce or a veal cream sauce to accompany this choice cut.
► Oven-roasted: For more even cooking, veal chops can be seared in a pan and then finished in the oven. This is ideal for a classic bistro dish or brasserie menu.
Storage and preparation tips:
This fresh meat is vacuum-packed and must be stored in the refrigerator. For perfect cooking, it is recommended to remove it from its packaging and allow it to return to room temperature for about 30 minutes before cooking. Veal chops should be served pink to retain their tenderness.
The canon is one of the most tender and tasty parts of the lamb, taken from the boned and rolled saddle. Enjoy it sliced and pan-fried, or as a small roast with or without stuffing.
This product is an order of sliced veal sold by the kilo (variable weight). The order unit is approximately 1kg. These thin strips of veal are characterised by their light colour and tenderness. They are prepared in our dedicated workshop by the Le Delas butchery team. Their expert cutting ensures that the strips are of a consistent thickness, allowing for quick and even cooking while preserving the delicacy of the veal.
Professional culinary uses:
Veal strips are particularly popular for quick and light preparations:
► Quick stir-fries, wok dishes and simmered dishes: ideal for traditional recipes such as veal stir-fries with vegetables, mushrooms, or dishes with cream sauce, curry, veal Marengo, etc.
► World cuisine: Perfect for veal Stroganoff or garnishes for Mediterranean or Swiss-inspired dishes (such as Zurich-style sliced veal).
► Creative recipes: Suitable for sweet and savoury preparations (lemon, honey, apricot, mild spices) for refined dishes.
► Gourmet daily specials: tender and flavourful meat, easy to work with for smooth service.
► Sous-vide or low-temperature cooking: produces a tender texture and preserves flavour.
► Catering and event catering: perfect for ready meals, hot buffets or festive meals.
► Speed: The thinness of the slices allows for very short cooking times over high heat, ensuring fast service and maximum tenderness.
Storage and preparation tips:
► Storage: Fresh butchery product. Store at positive cold temperatures (0°C to 4°C).
► Preparation: For stir-fries, cook over a very high heat in small quantities to sear the meat quickly. Be careful not to overcook the veal, as this may cause it to dry out.
Selected by our head butcher, this veal paillarde is a thin veal escalope, obtained by flattening a slice of meat using a mallet or a tenderising machine. This technique makes the meat more tender and reduces its thickness, so that it cooks quickly and evenly. Veal paillarde is appreciated for its delicate texture and its ability to absorb the flavours of marinades and seasonings. It can be used in a variety of culinary preparations, breaded, grilled or sautéed, and can be accompanied by light sauces to enhance its flavour. It comes portioned into 5 cutlets weighing around 180g.
Veal nut is a noble, tender and tasty cut from the leg. This ready-to-cut piece (PAD) has been trimmed of unnecessary parts, making it ideal for professionals looking for yield and ease of use. Vacuum-packed, each piece weighs approximately 5kg, offering great versatility for use in many recipes. The quality of this meat has been carefully selected by Le Delas, your wholesaler in Rungis, to guarantee you a high-quality product with optimal tenderness.
Culinary uses:
► Veal nut can be cooked in a variety of ways. Its fine texture and delicate flavour make it a favourite ingredient for chefs.
► Roasted whole: For a large table, it can be roasted in the oven with herbs, garlic and veal stock for pink and juicy meat.
► Escalopes and medallions: Thinly sliced, it is perfect for Milanese escalopes or pan-fried medallions, served with a cream and mushroom sauce.
► Roulades: Veal nut can be stuffed with Parma ham and sage for saltimbocca or other creative fillings.
Storage and preparation tips:
This product is vacuum-packed to ensure freshness and should be stored in the refrigerator between 0°C and +4°C. It is advisable to remove it from its vacuum packaging and leave it to breathe for a few minutes before cooking or preparing it to preserve its flavour.
