🥩 Beef — The main range
Martigane offers a full selection of beef cuts from the leading European breeds, available fresh (ex-Rungis) and frozen. Pricing is quoted from a 100 kg base.
Grilling cuts — food service essentials
- Flank steak (bavette d'aloyau), trimmed — the signature cut of the French brasserie. A long flat muscle with visible grain, pronounced flavour and firm texture. Available in dairy breed, Charolais and Angus. Frozen Polish version available.
- Hanger steak (onglet) — a favourite among meat eaters, one piece per animal, with very intense flavour. In dairy breed, Irish/British and Angus. Frozen Angus and Polish versions available.
- Skirt steak (hampe), trimmed — a flank muscle with long fibres and powerful flavour. Ideal grilled or marinated. Available Irish/British, EU and Charolais. German version available.
- Ribeye 3+ and 4+ — the steakhouse benchmark. 3+ means a minimum of 300g, 4+ a minimum of 400g. In Irish/British and Angus. Frozen EU version available.
- Picanha (rump cap) — the iconic Brazilian cut, well marbled and kept with its fat cap. In Irish/British and frozen Angus.
- Rump heart, trimmed — available whole or separated. In Irish/British, dairy breed and Angus.
- Rump fillet, trimmed, 2+ — a prime hindquarter cut, very tender.
Rib cuts & bone-in — Spectacular presentation
- Bone-in rib 4.5+ and 5+ — the signature piece of steak restaurants, at minimum weights of 4.5 kg and 5 kg. In Irish/British, EU, dairy breed, Charolais and Angus. Frozen Angus bone-in rib held in stock.
- Untrimmed bone-in rib — for butchers who prefer to prepare it themselves. In Angus.
- Striploin 5+, 6+ and 7+ — three weight grades for every use. In Irish/British, EU, dairy breed, Charolais and Angus.
- Angus short rib — frozen, held in stock. Ideal for slow cooking and Texas-style barbecue.
- Bone-in loin, sold in pairs — in Charolais, Salers, Aubrac, Limousin, Blonde d'Aquitaine and Holstein.
Fillets — Premium cuts
- Beef tenderloin 3+ and 3.5+ — the most tender cut of the animal, minimum 3 kg for a whole fillet. In Irish/British, dairy breed, Charolais and Angus. The 3.5+ grade is available in Charolais. Pricing on request.
- Fully trimmed tenderloin, chain off — completely trimmed with the sinew removed. In dairy breed.
Braising & slow-cooked cuts
- Chuck (paleron) — the classic cut for pot-au-feu and bourguignon. In Irish/British, EU, Charolais and Angus.
- Shoulder clod (jumeau), trimmed — a gelatinous muscle, perfect for sauced dishes. In Irish/British, EU, dairy breed and Charolais. Frozen Polish version available.
- Shoulder (macreuse) — lean, fine-textured meat, ideal for fondue bourguignonne and tagines. In Irish/British, EU, dairy breed and Charolais.
- Top blade — a well-marbled shoulder cut for long braising. In Irish/British and dairy breed.
- Shoulder tender, trimmed — economical and flavourful. In Irish/British, dairy breed and Charolais.
- Boneless shin — the cut for osso buco and ragù. In Irish/British, dairy breed and Charolais.
- Thick flank, trimmed — an inexpensive hindquarter cut, flavourful when braised.
- Topside heart, trimmed — versatile, tender and lean.
- Top of topside — the economical version of the topside.
- Pear muscle (poire), trimmed — a small, round and very tender muscle for steaks and escalopes.
- Whiting muscle (merlan), trimmed — a flat hindquarter muscle for quality steaks and escalopes.
Offal & specialty cuts
- Beef cheek — braised beef cheek has become a fixture of fine dining. In Irish/British, with a fresh French version available.
- Beef tongue — a traditional offal cut, in Irish/British, EU and dairy breed.
- Boneless marrow rolls — ideal for marrow toast and contemporary restaurant dishes. In Irish/British, dairy breed and Charolais.
🐄 Understanding the cattle breeds offered
Charolais — the emblematic French breed, a large white animal giving lean, flavourful meat and the reference of traditional French butchery · Angus — Scottish and Irish, heavily marbled with excellent natural tenderness, the steakhouse favourite · Dairy breeds — cull Holstein or Friesian cows, more affordable, less marbled but flavourful · Irish/British — mixed Irish and British breeds including Hereford, Aberdeen Angus and Limousin crosses, with excellent value · Wagyu — the Japanese breed with exceptional marbling (BMS 6-12), the most expensive and most marbled beef in the world
🐑 Lamb — Ireland & New Zealand
Martigane offers a selection of fresh and frozen lamb from the leading production regions:
- Irish leg of lamb, prepared — flavourful and meaty. Fresh, with frozen French held in stock.
- Irish lamb shoulder — ideal for rolled shoulder, tagines and slow roasting.
- Irish lamb shank — a fine-dining staple for the past decade. Braised slowly, it falls off the bone. Frozen New Zealand version held in stock.
- Irish lamb neck — for couscous, tagines and navarin. Economical and full of flavour.
- Whole bone-in lamb, 5 pieces — for rotisseries and caterers.
🐷 Spanish Pork — Iberian Quality
Spanish pork is recognised for the quality of its meat, more marbled than standard French pork thanks to cereal feeding and, on the premium ranges, acorns (bellota). Martigane carries the full range:
- Tenderloin — the most tender cut of pork. Ideal as medallions, roasted or en croûte.
- Skirt (arrachera) — the pork equivalent of hanger steak: intense flavour, fibrous texture, ideal for fast grilling.
- Boneless collar — well marbled, perfect for stews and long roasts.
- Boneless loin — the lean cut par excellence, for chops and roasts.
- 4D shoulder — trimmed into four distinct muscles, for charcuterie, braising and pulled pork.
- 3D ham — boned into three parts, for fresh charcuterie and fine dining.
- Noix Interne & Noix Externe — Pièces nobles de la cuisse, pour les escalopes et les médaillons.
- Belly for lardons — Spanish pork belly, ideal for lardons, gratins and prepared dishes.
Frozen Pork Stock — Spain, France, Poland
- Pluma de Porc congelée ESP — Morceau de l'épaule ibérique très persillé, très recherché en cuisine espagnole et tapas.
- Filet Mignon de Porc VPF congelé — Version française sous vide.
- Filet Mignon de Porc congelé ESP — Version espagnole congelée, plus abordable.
- Frozen Spanish pork cheek — braised Iberian cheek, a classic of contemporary Spanish cooking.
🥩 Premium Burger Patties — Angus, Hereford & Wagyu 120g
Martigane offers premium 120g patties in three references: Angus 120g, Hereford 120g and Wagyu 120g. These breed-specific patties are aimed at premium burger restaurants and brasseries et aux GMS haut de gamme qui souhaitent différencier leur offre. Le steak haché Wagyu est l'un des produits les plus valorisants du marché burger actuel.
🦆 Duck — EU and French
Martigane distributes a full duck range in 60 kg packing, in EU (imported) and French versions:
- Duck magret — the iconic cut of south-west French cooking. Well marbled, cooked pink with the skin rendered. Available in EU et français.
- Duck aiguillette — a small prime cut from the fillet, for starters and fast dishes. EU and French.
- Foie gras — the highest-value product in the duck range. Available EU and French, with a substantial price difference between origins.
Pre-cooked fresh meats (ex-Rungis — prices to confirm)
- Côte de porc · Effiloché de porc (500g) · Côte de veau (400-700g) · Jarret sans os grillé (400-900g) · Filet de canard (300-500g) · Effiloché de canard (500g) · Cuisse de canard (350-600g) · Pilon de poulet (600-800g) · Poulet rôti (1-1,2 kg) · Jarret d'agneau (400-600g)
🥩 Grain-fed Veal — France
French grain-fed veal, sold as a half carcass from 100 kg:
- Half veal carcass — the complete carcass reference for butchers.
- Pan — Epaule de veau.
- Lower cuts — the lower section of the carcass.
- Crops — Côtelettes et pièces de côte.
- Bone-in leg — the whole leg for veal roasting.
- Bone-in breast — for stuffed breast and blanquette.
⭐ Premium Marbled Beef — Exceptional Breeds
Martigane offers a selection of exceptional beef from the breeds most sought after by starred chefs and fine dining restaurants. All available as hindquarter, 3 pieces:
- Wagyu — the Japanese breed with legendary marbling. High BMS score, exceptional tenderness. The most expensive and most sought-after beef in the world, for fine dining and luxury retail.
- Baltic Black — a Scandinavian breed with fine grain and subtle flavour.
- Galician (Galicia, Spain) — aged Galician beef, highly prized in Spain and Asia. Deep red flesh, remarkable marbling and intense umami character.
- Angus — Race écossaise/irlandaise incontournable. Persillé naturel, tendreté et saveur équilibrées.
- Simmenthal (Autriche/Suisse) — Race mixte très persillée, encore méconnue en France mais en forte montée en restauration.
- Jersey — a dairy breed with exceptional marbling and characteristic golden-yellow fat, a result of the carotene content of the milk. Very much in demand in fine dining.
- Normande — Race française emblématique du Calvados, chair rouge et très aromatique.
🐄 Charolais Carcasses — For butchers and wholesalers
For butchers and butchery wholesalers, Martigane offers Charolais carcasses from 100 kg in various cutting specifications:
- Article 8 Charolais — Quartier avant paré (8 pièces principales).
- Charolais BCU — machined rib block, the whole boned rib.
- Charolais BCUH — machined rib block with the skirt included.
- Avant Charolais — Quartier avant brut.
- 1/2 Bête Charolais — Demi-carcasse complète.
❄️ Frozen stock available — Beef
Frozen stock from 200 kg minimum per reference is available for urgent purchases or regular volumes:
- Bavette Aloyau PAD PL · Onglet de Bœuf PL · Jumeau PAD PL (3 références Pologne)
- Entrecôte 4+ UE congelée · Côte de Bœuf Angus congelée · Plat de Côte Angus surgelé
- Onglet Angus congelé · Picanha Angus congelée
- Noix Joue de Bœuf FR (fraîche)
- Gigot d'Agneau congelé FR · Souris d'Agneau congelée NZ
- Suprême de Pintade congelé FR
