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Black Angus Flank Steak

Delicious, tender and not too fatty: Flank steak can't be explained, it has to be tasted! Free-range, grass-fed beef, matured between 3 and 5 weeks on the carcass. see less

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Quantity

Price 6,33 €
Price 6,33 €

T-bone Black Angus

In steak or roast, the Black Spot is the back part of the beef leg, also called "Gîte à la Noix" or Rumsteak. It is as tender as the tenderloin, a little more stringy and tastier! Ideal for braises and roasts or steak! see less

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Price 6,60 €

Picanha Black Angus

Black Angus Picanha smells like Ireland! It is a beautiful piece of meat covered with a layer of soft fat see less

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Quantity

Price 7,70 €
Price 7,70 €

Black Angus Carbonnade

Whether it's Flemish style or fondue, carbonades can be cooked in all sorts of ways! This piece, selected by Wesley, comes from the part of the beef shoulder closest to the bone, which is the most stringy. see less

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Quantity

Price 8,80 €
Price 8,80 €

T-bone Black Angus

Taste quite similar to entrecote, less fatty and marbled, this tender and tasty piece is next to the fillet and will give you a tastier "steak" than a pure fillet, or a fatter roast than Roastbeef! see less

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Price 10,72 €