Artisan butcher · Lyon 6th · since 1987
Chosen. Aged. Cut.
Salers, Aubrac and Charolais beef, dry-aged on the bone in our cellar and cut to order in front of you. Scroll down: we’ll show you where every cut comes from.
- Breed
- Salers
- Category
- Heifer
- Born, reared, slaughtered
- France
- Dry-ageing
- 30 days
Beef, cut by cut
Anatomy of beef.
23 cuts, from neck to tail. Hover to explore, click for the details.
The cut guide
What are you cooking?
Pick a dish: we’ll show you the cuts that suit it, and where they sit on the animal.
Made in-house, every morning
Anatomy of a merguez.
The ageing room
Time, our finest tool.
Our ribs rest on the bone at 1 to 2 °C and 80% humidity for three to eight weeks. Slide to see what each week changes.
- Water loss
- 13 %
- Tenderness
- +92 %
- Depth of flavour
- 5 / 10
- Guide price
- €57.90/kg
Ageing room: 1.5 °C · 80% RH · constant airflow
On the counter this week
The counter.
Click & collect
Build your order.
Choose your cuts and we’ll have them ready when it suits you. You pay in store, by actual weight.
Your order is empty.
Add a cut from the list.
Collect in store
Your reservation is ready.
Call us on 04 65 71 19 87, or copy the summary and text it to us. Nothing is sent automatically.