The Aubrac beef L-Bone is a complete and expressive cut that combines two iconic parts in a single piece: the ribeye, hearty and flavorful, and the tenderloin, separated by a central L-shaped bone. This bone, during cooking, imparts its juices to the meat and intensifies the aromas. Sourced from grass-fed Aubrac cattle raised outdoors on the volcanic high plateaus of the Massif Central, this cut embodies a regional meat. Its bright red flesh, dense texture, subtle yet persistent fat, and rustic chew make it a prime choice for lovers of unprocessed, authentic meat with a strong personality. Whether grilled over high heat or roasted gently, the L-bone develops buttery, smoky, and woody notes during cooking, revealing all the richness of Aubrac. Butcher's tip: take your L-bone out 1 hour before cooking. Sear it over high heat to caramelize the exterior well, then let it finish at a gentle temperature. Minimum resting time of 8 to 10 minutes before slicing.
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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