Butchery | Calf parts EU origin | Le Delas Rungis
Butchery | EU origin calf parts
Spécialement sélectionnée pour la réalisation de plats mijotés traditionnels, cette découpe est idéale pour une cuisson lente qui révèle toute la tendreté de la viande, parfaite pour la cuisson en sauce blanche ou à la crème. Penser à attendrir la viande par une marinade au vin ou une marinade estivale aux agrumes (les acides comme le jus de citron ou le vin attendrissent la viande en décomposant ses protéines et permettent une meilleure imprégnation des saveurs).
Usages culinaires pour la restauration collective, le traiteur, la bistronomie avec une cuisine familiale et généreuse
► Blanquette de veau à l'ancienne
► Navarin de veau, sauté de veau à la tomate
► Plats mijotés en cocotte ou cuisson en grande marmite
Disponible à Rungis dans notre Atelier Boucherie et en livraison partout en France et à l'export.
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.
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...
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.
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.
