The cut of English kings, the Angus rib steak aged for about 28 days represents an exquisite tasting experience, thickly cut and well-trimmed, delicately marbled and with tender flesh, discover much more than just a simple piece of beef. Choosing this cut means deciding to consume a rib steak with melting yellow fat and tender meat with a hazelnut aftertaste. But how should this rib steak be cooked? After a careful and delicate cooking on the barbecue, the Angus rib steak will develop a perfect balance of meat with a delicate crust on the outside and melting flesh on the inside. Angus beef has managed to carve out a place in the landscape of exceptional breeds thanks to its more pronounced flavor and dark red meat. Considered a 'Grand Cru' of beef, this rib will delight and surprise your guests for festive meals in both summer and winter.
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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