The Aubrac beef rib is tailored for those who seek a local meat, structured and full of character. Originating from a rustic breed of the Massif Central, raised on grass and outdoors, it stands out for its dark red flesh, powerful texture, and aromas of mature meat. Its external fat is discreet yet well-placed, its fine marbling, and its dense muscular structure allows for slow and precise cooking, without excess juiciness. The short maturation, practiced on the carcass for 21 to 28 days, is sufficient here to release subtle notes of hazelnut, dry hay, and concentrated juice, while respecting the raw identity of the breed. It is a rib to grill with care, to share openly, which prioritizes the product over artifice. Butcher's tip: take your beef rib out 1 hour before cooking. Sear it over high heat, then continue with indirect cooking or in a low oven. Let it rest for 10 minutes before slicing so that the juices settle. All our recipes can be found on our YouTube channel.
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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Maison Lascours
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