Description The beef chuck, cut by butcher Arnaud Daval, with beef raised by Pascal Babel is a superb piece, deliciously tender once simmered. The chuck is a very fleshy and flat piece of beef which is placed very close to its shoulder blade. A strip of collagen separates this piece in two. Depending on the size of the animal, there are between 3 and 6 kilos of chuck per beef. In winter you will love this piece in a comforting dish simmered for hours in a generous sauce or even simply grilled in the oven. In summer you will be able to try it - once free of its collagen strip - in delicious grilled dishes, whether you marinate it or not. This piece of beef, combined with a rib dish, will make an ideal base for a family stew in the cold season and will highlight the taste of this Limousin or Blonde d'Aquitaine meat, raised outdoors in Girmont-Val. -d'Ajol.
Cooking In a casserole dish, simmered. In the oven, grilled. On the barbecue or on the plancha, once free of its collagen strip.
Cut into pieces, 2 to 3 in 500g. 4 to 6 in 1000g. Ask us for a special cut for grilling.
Ingredients Beef.
Origin France.
DLC 21 days.
Storage Vacuum packed. This product can be stored in the refrigerator and can be frozen.