The Aubrac beef sirloin is one of the most representative cuts of this iconic French breed. Originating from the Aubrac plateau, in the heart of the Massif Central, this rustic meat is raised in a natural environment, on grass, using extensive methods that allow the muscle to fully develop. This cut, located between the ribeye and the rump steak, benefits from a natural balance between muscle and fat, with bright red meat and a dense texture that ensures a firm yet melting chew. It is not a mild or neutral meat: the Aubrac beef sirloin develops pronounced, authentic flavors, with slightly woody notes after careful cooking. Ideal for those seeking a generous and structured local meat, this sirloin is suitable for both pan-frying and grilling. Butcher's tip: take it out 45 minutes before cooking. Sear it quickly over high heat for 2 to 3 minutes on each side, then let it rest to relax the fibers. For more preparation ideas, visit 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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