Beef brisket whole fat on

Sliced tendon is particularly used for roasts.

The round and steak, called eyeround is recognizable by its lean, honeycombed muscle tissue, and can be cut into steaks or roast beef. It is a short-fibre piece that can be removed from the thigh bone like a garlic clove. It consists of three parts.

The burger is made of 100% beef muscle. It is highly appreciated by the French, 83% (1) have a positive image of it because of its practicality, its price, its taste and its nutritional qualities (rich in protein, source of iron and vitamins of the B group). Here are a few tips to follow in order to consume it properly.

The top of pallet, also called "Surprise" is a rare piece of beef, which is not very well known and in very limited quantities. This tender and juicy piece of beef was most often reserved for the butcher or his best customers! Not surprisingly, it is indeed a piece to grill!

The chuck is the king of the stew! The gelatinous strip that runs through its center gives it this inimitable texture and unique softness as it melts during a long and gentle cooking process. Beef with carrots is certainly the recipe that best suits the chuck.

The star of the pot au feu and the stew, soft and gelatinous, the beef shank can also be simmered with lentils. Its bone with marrow gives taste to your dishes.

Located at the ends of the rib bones, the rib-eye is made up of a set of 13 ribs that appear as a panel. The first five ribs are called exposed. The next six are called covered ribs because they are covered with muscles and a light layer of fat. The last two ribs are called pot-au-feu.

The brisket is a perfect meat to be smoked. Cut at the front of the breast, it is a meat that holds up very well to slow cooking and has a perfect fat/lean balance for this type of cooking. We prepare it on our Angus beasts so that it is completely suitable for smoking. The Angus breed provides the necessary marbling for this type of cooking.

The minced beef can be eaten raw, in tartar or cooked. The health authorities recommend that young children, especially those under 3 years of age and as a precautionary measure up to 15 years of age, people over 65 years old and pregnant women, who are considered sensitive populations should thoroughly cook mince beef whether it is frozen or fresh ( chilled). For other consumers, it can be served "rare", "medium" or "well done" depending on individual tastes.

Beef strips consist of finger-shaped strips of beef that come from between the different ribs of the rib quarter. This meat offers a good rib flavour but has a slightly firm texture. Once tenderized, marinated and cooked in the right way, it is a very pleasant meat.

The Beef Chuck Roll is one of the two main boneless sub-types of the primal cut of the beef chuck . It begins as the long section of meat between the scapula on one side and the ribs and dorsal spine on the other.

The beef shin is the back part of the middle thigh. It consists of the beef shin, sole, outside round and shin nerve. The beef shin is a long, tender muscle that is used for braising or roasting. The sole, or panty, provides a fairly lean, short-fibre, and fairly firm meat. The beef shin was formerly reserved for simmered dishes, and it is perfect for grilling and roasting. it can be used to prepare delicious tartars "cut with a knife". Because of its shape, the round is the ideal piece to make roasts and beautiful slices of carpaccio.

The thin slice is one of the tenderest and freshest parts of beef. It is carefully cut so that it consists mainly of flesh.

As the name suggests, the marrow bone is a piece of bone containing the bone-marrow of an animal, in this case beef and veal. The marrow bone, which is mainly taken from the shank of beef or veal, is particularly popular with gourmets. Whether it is roast, grilled, stewed or on toast with salt flower, the marrow bone appeals to young and old and tends to win over new fans.

The beef white is made from carefully selected animal fat. It gives a delicious and unique taste to all your frying preparations (fries, meat, fish, fritters, ...).