The Aubrac beef ribeye perfectly embodies what one expects from a characterful French meat. Sourced from a rustic breed raised in the high plateaus of the Massif Central, it stands out for its deep red flesh, firm texture, and bold aromas that evoke earth and dry hay. Cut from the same muscle as the rib, but boneless for quicker cooking, the Aubrac ribeye retains the robust and powerful chew of the breed. Its natural fat, moderate yet well-distributed, melts gently during cooking and coats each fiber for a generous and balanced tasting experience. This cut is aimed at those who seek something other than extreme tenderness and prioritize flavor, structure, and aromatic depth. Butcher's tip: take your ribeye out at least 45 minutes before cooking. Sear it over high heat to create a crust, then let it rest for 5 minutes before slicing. Enjoy simply with smoked salt or herb butter. All our cooking ideas are available 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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