Butchery | French veal cuts

French end of rack of veal vacuum packed ±6kg ⚖

Boneles french veal blanquette vacuum packed ±5kg

Boneles french veal superior blanquette vacuum packed ±2kg

Rack of french veal with bones vacuum packed ±10kg ⚖

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.

Boneless veal chuck (loin) french origin vacuum packed ±6kg ⚖

French veal cutlets x5 vacuum packed ±1.2kg

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.

French veal shoulder on bone ±4kg ⚖

Escalope french veal vacuum packed 5x±180g

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.

Tenderloin french veal vacuum packed ±1,2kg ⚖

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.

Osso Bucco french veal back shank vacuum packed x2 ±4kg ⚖

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.

Semi-trimmed cushion of french veal vacuum packed ±5kg ⚖

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.

French veal knuckle vacuum packed ±4kg ⚖

French veal back osso bucco x5 vacuum packed ±1kg

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.

French veal fillet x5 ±1kg

French veal breast with bone vacuum packed ±7kg

Veal boneless breast vacuum packed ±5kg

French veal rump vacuum packed ±1.2kg ⚖

French veal nut vacuum packed ±2kg ⚖

French veal silverside vacuum packed ±2.5kg ⚖

Roast french veal vacuum packed ±1kg ⚖

Veal leg ±25kg

Boneless french veal shoulder vacuum packed ±3kg ⚖

Ready-to-cook cushion of french veal vacuum packed ±5kg ⚖

French veal escalopes, elephant ears (flattened) 2x350g

These elephant ear veal cutlets are thin, wide veal cutlets, sliced from the veal loin by our experienced butchers and then flattened. They are called elephant ears because of their wide, flattened shape, which resembles an elephant's ear. They are tender and flavourful, as they come from a muscle that is not used much. They can be pan-fried, grilled or breaded, Milanese style, and are quick to cook over high heat. They go well with light sauces, mushrooms, or side dishes such as pasta or sautéed vegetables.