“La Cave à Viande” (“The Meat Cellar”)


A new concept for your self-service meat department: Beef aged on the bone

Age-old technological expertise, given a modern touch

Ageing on the bone for at least 21 days in a cold room improves the tenderness and flavour of the Charolais meat, which we have selected for its butcher-quality features.

All our products come from Charolais cattle selected in cooperation and partnership with our breeders, who use traditional cattle rearing techniques.

We offer innovative cuts in innovative packaging: the wooden packaging combines quality and innovation, while adhering to the upmarket image of our products. Each product has a shelf life of 10 days and is SKIN packed in order to preserve its quality.

Cooking tips are also provided: number of servings, weight, cooking method and time.

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