Butchery | French veal cuts | Le Delas Rungis
Butchery | French veal cuts
The Boucherie Le Delas team selects these French veal prime ribs for you, cut up in our workshop and vacuum-packed in batches of 5 for optimum freshness and preservation. A choice item for catering professionals looking for quality meat for their menus. Take advantage of the expertise of our butchery buyer and our team of 20 dedicated butchers to meet all your custom orders.
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.
Ce jarret arrière de veau français est un incontournable des préparations mijotées, notamment vos pot au feu maison. Issu de viande de veau origine France, il se distingue par sa générosité en viande et son os riche en moelle, parfait pour les cuissons longues. Vous pouvez cuisiner le jarret entier ou le découper en tronçons de la taille voulue pour votre recette d'osso bucco.
Découpe traditionnelle idéale pour osso bucco ou pot-au-feu. Conditionné par paire.
Usages culinaires pour la restauration, le traiteur, la bistronomie :
► Osso bucco à la milanaise : à trancher selon vos besoins
► Pot-au-feu maison : un classique réconfortant
► Cuisson lente en cocotte, au four ou en basse température
Disponible à Rungis et en livraison en France et à l'export.
The veal nut corresponds to the internal muscle of the thigh: a very tender piece of veal with a very fine grain. We generally make nice, large escalopes to fry. Particularly tasty and soft, veal can also be enjoyed sliced, skewered, cooked or roasted. The finesse, delicacy and softness, characteristics of this meat, are ideally preserved by tasting it barely pink.
Slicing through the back of the shank produces a more generous meat, which melts after cooking, with a central bone rich in marrow. Each piece weighs around 200g, which corresponds to 5 individual portions ready to cook. Made from French veal, these 5 pieces of osso bucco are carefully cut and vacuum-packed for optimum preservation.
Fresh product - 100% French meat - Vacuum-packed Available at Rungis - Atelier Boucherie - Veal. Also available for delivery throughout France and for export.
Culinary uses:
► Traditional Italian style: simmered for a long time in a casserole with tomatoes, white wine, herbs.
► French version: in daube, blanquette or accompanied by seasonal vegetables.
► Summer version, marinated for a long time in citrus fruits then grilled and accompanied by a Greek salad for example ► Traditional accompaniments: serve with polenta, risotto, fresh pasta or homemade mashed potatoes.
Taken from the most fleshy part of the fillet, veal fillet head is a choice cut, renowned for its remarkable tenderness and delicacy on the palate. Semi-trimmed, it retains just the right amount of fat to ensure that it is soft and tasty when cooked.
This noble cut of French veal is ideal for tournedos, medallions or for roasting whole in the oven. A cut prized by chefs for its consistency and even cooking.
Prepared by the Le Delas team of butchers in our workshops from French veal, its quality is guaranteed.
Culinary uses :
► Minute pan-fried veal tournedos or with hazelnut butter ► Grilled medallions or topped with a morel sauce ► Whole roast in the oven, at a low temperature, for pink, melt-in-the-mouth slices ► Compatible with pan-frying, grilling, baking, barbecuing or plancha.
► Remove meat from cold 30 min before cooking for optimum texture.