Les Jumeaux’s butcher’s shop

Rare, high-end meats of exception.

Our concern with animal welfare

« We love and respect animals. »

Our approach is to extend the field of activity from the shop to the farmer, in order to make sure the animals that will be slaughtered are well treated!

We ensure a physical presence as well as a professional and ethical verification of the whole chain, from the farmer to the slaughterhouse, and from the carrier to the shop.

Genetics

« The culture of good taste and the culture of good race: that's les Jumeaux's recipe to provide you with the best meat! »

In order to make only the best meats enter your kitchen, we only select the best races.

We only select the most beautiful animal specimens that will give you a meat of great quality. Each race has its codes, its specificities, its advantages and its drawbacks, from a taste and from a breeding point of view.

Meats of exception

In our shop, two kinds of meat 'work hand in hand' to create excellence: on the one hand the classic great quality meat, on the other hand, meats of exception.

The meats of exception we sell vary according to the race of the animal, or the sold product: Angus, Wagyu; rare meats like ostrich or bison meat; innovating products such as camel's milk white pudding, and finally home-made delicatessen made of high-end meats.

The meats of exception we sell vary according to the race of the animal, or the sold product: Angus, Wagyu; rare meats like ostrich or bison meat; innovating products such as camel's milk white pudding, and finally home-made delicatessen made of high-end meats.
We have made the choice to "leave time to time", to not rush slaughter, in order to obtain an animal of great quality.

Ripening and cutting at Les Jumeaux’s shop

Ripening isn’t solely an innovating technique that exalts and matures the meat, it is an art de vivre which creates a certain relationship with the meat. Time is an added value for the meat’s ripening and for its consumption.
We let our different kinds of beef ripe between 2 to 3 weeks, sometimes 60 to 120 days. For prime ribs, ripening can go beyond 150 days.
During this complex process, we regulate the amount of oxygen and of humidity to ensure complete control over the marbling’s oxidization so that every muscle gets to its optimal state of ripening. During this time, the meat rests, water evaporates to make the meat more tender and tastier.

The cutting of the meat is an art which plays a part in the quality of the meat. It’s a hand-crafted know-how that is pretty exceptional!

Slim has been rigorously trained to these techniques and perfectly masters carcass, escalope, or slice cutting… which has lead him to know how to prepare a meat by removing all the useless parts that will not bring anything to the cooking.