Butchery | French veal cuts | Le Delas Rungis
Butchery | French veal cuts
The veal rack is one of the finest and most impressive cuts, renowned for its tender, light and juicy meat. This rack, of French origin, is supplied on the bone in one piece weighing approximately 10 kg. This cut is ideal for chefs looking for a centrepiece for their banquets, buffets or festive menus. The veal rack can be used to make spectacular roasts and to obtain top-quality veal chops. This product has been carefully selected by Le Delas, your wholesaler in Rungis, for its quality and taste.
Culinary uses:
The veal rack is a prime cut for oven or casserole cooking.
► Whole roast: Roasted in the oven, it is a festive dish. Slow cooking and the presence of the bone guarantee very tender and flavourful meat.
► Cut into chops: The rack can be cut into chops to make individual dishes. The chops can be pan-fried, grilled or breaded for Milanese cutlets.
► Exceptional dish: Serve the veal rack with creamy sauces, mushrooms (morels or porcini) or seasonal vegetables.
Storage and preparation tips:
This product is vacuum-packed and must be stored in the refrigerator between 0°C and +4°C. It is recommended to remove it from its packaging and allow it to return to room temperature at least one hour before cooking. For perfect cooking, it is advisable to serve it pink.
The Le Delas Butchery 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.
Veal fillet is an exceptional cut, renowned for its incomparable tenderness. Cut from the loin, this product weighs approximately 1.2 kg and is selected with the utmost care for its quality and very fine grain. It is a cut of choice for discerning chefs, as it is virtually fat-free and very easy to prepare. Vacuum-packed, this veal fillet from France has been selected for you by Le Delas, your wholesaler in Rungis, for its superior quality and impeccable traceability.
Culinary uses:
Veal fillet is an easy cut to work with and lends itself to a variety of preparations.
► Whole roast: Roasted in the oven, it remains very juicy and is perfect for an exceptional dish. Serve it with morel mushrooms, asparagus or a creamy sauce.
► Pan-fried medallions: Sliced into medallions, it is ideal for quick pan-frying, served pink with an herb sauce or red wine reduction.
► Grenadines: Cut into thick slices, veal fillet can be stuffed or breaded to make tasty veal grenadines.
Storage and preparation tips:
This product is vacuum-packed and must be stored in the refrigerator. Remove the veal fillet from its vacuum packaging about 30 minutes before cooking. It is recommended to cook it pink to preserve its tenderness.
This French veal shank is a must-have for slow-cooked dishes, especially your homemade pot-au-feu. Made from French veal, it is distinguished by its generous amount of meat and marrow-rich bone, perfect for long cooking times. You can cook the whole shank or cut it into pieces of the desired size for your osso bucco recipe.
Traditional cut, ideal for osso bucco or pot-au-feu. Packaged in pairs.
Culinary uses for restaurants, caterers and bistros:
► Osso bucco alla milanese: slice according to your needs
► Homemade pot-au-feu: a comforting classic
► Slow cooking in a casserole dish, in the oven or at low temperature
Available in Rungis and for delivery in France and abroad.
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.