Black Angus marrow bone lengthwise ±300g
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Marrow bones are poetry in the raw: coarse salt, put in the oven for a few minutes at 200° and you are on your way to heaven! To be enjoyed without moderation, with a spoon. see less
Black Angus Flank Steak
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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
T-bone Black Angus
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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
Picanha Black Angus
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Black Angus Picanha smells like Ireland! It is a beautiful piece of meat covered with a layer of soft fat see less
T-bone Black Angus
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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
Tenderloin Black Angus
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The fillet is the most tender of all cuts. Not too much fat, but still a little (it's still Black Angus!) for a tender meat that melts in the mouth like a praline. Free-range, grass-fed beef. see less