L-bone of Aubrac beef The L-bone of Aubrac beef is a generous cut that brings together two exceptional pieces around an L-shaped bone: the sirloin, known for its deep flavor and beautiful texture, and the tenderloin, appreciated for its remarkable tenderness. During cooking, the bone plays an essential role by adding character to the meat and naturally enhancing its flavors. This cut comes from Aubrac breed cattle, raised outdoors and grass-fed on the plateaus of the Massif Central. It offers red, dense, and expressive meat, with a finely present fat that accompanies the tasting without weighing it down. Its firm texture, straightforward chew, and distinctive flavor make it an ideal piece for those seeking authentic, noble meat full of character. The L-bone is suitable for both grilling and oven preparation. When seared vigorously, it reveals a beautiful caramelized crust, while a gentler cooking method preserves the tenderness of the flesh and develops deep, slightly smoky, and indulgent aromas. Butcher's advice: let your L-bone come to room temperature for about 1 hour before cooking. Sear it over high heat on each side, then continue cooking at moderate heat according to the desired doneness. After cooking, let the meat rest for 8 to 10 minutes before slicing to retain all its juices.
Chronofresh collects dry, fresh and frozen food products from e-merchants at their production sites and delivers them within 24 to 48 hours throughout France. Goods are transported at room temperature or under controlled temperatures (0-4°C or -18°C) in strict compliance with the cold chain.
"Maison Lascours is an exceptional butcher's shop that has built up a loyal customer base thanks to the unrivalled quality of its products. The taste of the meat is simply unmatched, with a selection that is always top notch."
"Very good quality products, well packaged and delivered in good condition."
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