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LOIN
PRESENTATION
Whole loin, sirloin, prime rib. Encased in a stockinette, wrapped in cling film, and packed in a cardboard box.
MATURATION
10-45 days.

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ENTRECÔTE
PRESENTATION
Whole loin, sirloin, prime rib. Vacuum packed, in a cardboard box.
MATURATION
25-45 days.
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T-BONE STEAK
PRESENTATION
Vacuum packed individually.
MATURATION
25-45 days.

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FILLETED
ENTRECÔTE
PRESENTATION
Vacuum packed individually.
MATURATION
10-45 days.
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TENDERLOIN
PRESENTATION
Vacuum packed, whole cut.

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OXTAIL
PRESENTATION
Vacuum packed (2 kg packs)
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BEEF CHEEKS
PRESENTATION
Vacuum packed (2 kg packs)

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ONGLET
PRESENTATION
Vacuum packed (2 kg packs)
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MEAT FOR BURGERS
PRESENTATION
Already minced, or for mincing. Vacuum packed (packs starting at 500 g)
