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Exceptional Meat.

Son and grand-son of a butcher, the Lesage company, is first and foremost the story of a family who has successfully passed on, over time, its heritage, its know-how and the desire to always discover new outstanding products.

The adventure began in the 50s with Guy Lesage. He opened his first butchery, back then located rue de Tournai in Lille, France. Quickly it becomes a flourishing business.

It was in the 60s that the butchery moved to Chemy on a plot of 10,000 m², in order to associate a small cattle breed of Charolais, and some lambs. The values of work, love and respect for the product seduce customers, who are more and more loyal.

In 1985, Franck Lesage takes over his father’s business and begins expanding the company. The company is now called Lesage & Fils and now has a more powerful tool to produce and respond to new markets, new customers, but also new regulatory requirements.

In the mid 2000s, both sons, François & Pierre, joined the company. It will then take another turn towards other territories of Europe, still towards better quality products, which are back then very little on the local market, to provide its customers quality meats and novelties: Scottish Beef PGI, Angus beef, Ibérico Pork Bellota, Ibérico Charcuterie... The northern company retains and attracts more and more restaurants, in 2010, nearly 600 customers only in the Nord-Pas de Calais region.

In 2011, Lesage & Fils innovates and begins importing WAGYU beef and American Black Angus beef by selecting the best producers in the world. In the meantime, Lesage developped its own maturation room for Angus and Simmental and begins to seduce restaurants avid of quality throughout France and Belgium.

Today, Lesage & Fils has 80 employees who work daily with rigor and passion to produce high quality product that will appeal to the most demanding chefs.

Wagyu Beef.................................................................................... 4

USDA Black Angus Beef.................................................... 6

Rubbia Gallega Beef.............................................................. 8

Dry Aging......................................................................................... 10

Summary

WAGYU BEEF,THE EXCELLENCE OF BEEF.

P R E S T I G E

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Origin : Chile & Australia

Originally raised in KOBE, wagyu cattle are placed into a calm environment, and fed with a very strict alimentation, without added antibiotics or stimulants, for a length of time of 300 to 540 days. Some techniques include the addition of beer in feeding cattle, sake massages or even playing classical music in their environment. These techniques provide a tender meat and a marbled flesh as desired, which confers to the product an extraordinary gustative quality. An exceptional taste : Wagyu’s marbling gives it a unique fondant. In fact, the fat of this meat melts at 25 °C and leaves on the tongue a unique flavor of butter.A healthy product : it contains 30% of omega 3 and 6 more than other meats and thus provides the body with the corresponding benefits. Its fat is impoverishes of cholesterol, compared to other breeds.A unique visual : Its marbling is its trademark and thus allows us to appreciate its quality to the naked eye.

Lesage Prestige offers cattle of 450 to 540 days of traditional breeding, to offer you one of the best product on the market. On a global scale, exceptional meats are classified on a BMS scale ranging from 1 to 12. 1 being a very lean meat and 12 being a very marbled meat.At Lesage Prestige, you will find, for the Wagyu, meats classified 4 +, 6 +, 8 + or the ultimate grade 10 +, depending on your preferences and your budget. The feed is carefully controlled by our partner, who reproduces the exact same Japanese family technique (without the addition of antibiotics and growth hormones). LESAGE Prestige is committed to provide you with a marbled meat to perfection, with the guarantee of an extraordinary taste and flavor. We offer a range of exceptional quality products with a unique taste. We offer you multiple different cuts:

WAGYU BEEF

Wagyu beef breeding

Other cuts available ON DEMAND :please contact us at 020 7923 7000P R E S T I G E

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PRODUCTS OF

EXCELLENCE

WITH GUSTATIVE

QUALITIES

UNMATCHABLE

DESIGNATION

Tenderloin Chain Off

Striploin

Ribeye

Sirloin/Rump

Hanger Steak/Thick Skir

Flap Meat/Bavette Aloyau

Top Blade

PACKAGE

15 kg

15 kg

18 kg

20 kg

20 kg

15 kg

15 kg

CODE

01WFIL

01WFX

01WEN

01WRKCS

01WONSP

01WBVAR

01WPAL

WEIGHT

2,5 kg

2,5 kg

2,5 kg

3,5 kg

2,5 kg

2,0 kg

2,5 kg

SHELF LIFE (Min. guarantee)

30 days

30 days

30 days

30 days

30 days

30 days

30 days

USA BLACK ANGUS,A GUSTATIVE TREASURE FROM THE USA.

P R E S T I G E

It is in the heart of the Great Plains of the United States that the American Angus is raised in the open air. A controlled feeding consisting exclusively of grass, followed by a diet based on selected grains carefully chosen for one hundred days, gives the meat a special taste. Cereals are all from the United States, allowing a short supply cycle for optimum quality.

Our beef is 100% certified Black Angus American. The Black Angus breed originated in the area of Aberdeen, Scotland. The first importation into the United States began in the nineteenth century and since then, the country has made it one of its major gourmet strengths. In addition to the initial selection, which retains only the best strains of the breed, it occurs after slaughter, control of meat quality in three stages, in order to always offer you the best:

1/ Control of fat colour2/ Control of the meat colour3/ Control of the marbling

In addition to its remarkable taste and texture, this meat contributes effectively to the development of a balanced diet. Composed of many daily essential nutrients, such as iron, protein, vitamin B and zinc. Black Angus gives your body what your mouth tastes. A real pleasure.The characteristics of this beef are multiple and meet international standards. A classification is established according to different quality criteria: taste, tenderness and marbling. This marbling, which is the infiltration of fat, gives full flavour to the meat. The Black Angus is also certified since 1999, non-hormone treated, according to the standard quality NHTC in order to be imported in the European Union.

USA BLACK ANGUS

Black Angus breeding

DESIGNATION

Ribeye

Striploin

Tenderloin - Chain Off

Ribeye Bone-in/Catering Rib

Flap Meat

Hanger Steak/Thick Skirt

PACKAGE

15 kg

16,5 kg

15 kg

12 kg

15 kg

15 kg

SHELF LIFE (Min. guarantee)

30 days

30 days

30 days

30 days

30 days

30 days

CODE

01ENAP

01FXAP

01FILAP

01CARAP

01BVAP

01ONSPAP

WEIGHT

5 kg

5,5 kg

2,0 kg

6,0 kg

2,0 kg

2,0 kg

P R E S T I G E

Origin : USA

PRODUCTS OF

EXCELLENCE

WITH GUSTATIVE

QUALITIES

UNMATCHABLE

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Other cuts available ON DEMAND :please contact us at 020 7923 7000 7

P R E S T I G E

BLONDE GALICIA,“RUBIA GALLEGA”,TRADITION AND EXCELLENCE.

Native breed of the Galician area, in north western Spain, near the Atlantic Ocean, the Rubia Gallega, translated as "Blonde Galicia" in reference to his skin colour and his breeding region, is a robust breed of butcher’s tradition. Its main caracteristics are its high concentration of intramuscular fat (marbling) and its slightly spicy and salty taste, probably due to its proximity to the ocean, because these animals are fed exclusively of grass, clover and plants that grow only in this area of special climate.

Each animal has a large space to grow, undergoing no stress throughout the breeding process until slaughter, which is essential for the wellbeing of the animal in order to get a tender meat. The veals, which are never separated from their mothers, receive the certification "PGI Ternera Gallega" when they are pure bred and weaned before 10 months (7-8 months on average).

Our teams of professionals have travelled multiple times to Galicia to select a partner slaughterhouse which offers an excellent product, both in terms of regularity of marbling, as well as tenderness, or even maturation on the bone. The maturation process consists of leaving ("ageing") the meat on its bone, which optimises the tenderness of the product, and also by drying, to concentrate flavours in the heart of the meat. As a result, we obtain meat which is extremely tender, especially with incomparable flavours. With the Rubia Gallega, its maturation is between 25 and 30 days. To summarise, we offer an exceptional product which is enhanced by the know-how of several generations, because maturation is a real profession, as temperature, humidity, and AC are all parameters that need to be mastered in order to achieve a mature quality.

BLONDE GALICIA, « RUBIA GALLEGA »

LESAGE Prestige's Offer

DÉNOMINATION COLISAGEDLC

mini. garantieCODEPOIDS/PIÈCE

P R E S T I G E

01CAR1G 25-30 days dry aged 14 kg 14 kg 12 days bone-in ribeye with the top

01FXCG 25-30 days dry aged 7 kg 14 kg 12 days bone-out striploin

01ENDG 25-30 days dry aged 10 kg 20 kg 12 days ribeye bone-out

01FILCG Tenderloin chain on 2,5 kg+ 14 kg 12 days

01DEHG Dry Aged premium 30 kg 2 x 15 kg 12 days Full Loin without tenderloin

Rubia Gallega breeding

Other cuts available ON DEMAND :please contact us at 020 7923 7000

PRODUCTS OF

EXCELLENCE

WITH GUSTATIVE

QUALITIES

UNMATCHABLE

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DRY AGING,A FAMILY’S SIGNATURE LESAGE PRESTIGE.

P R E S T I G E

Dry aged chamber

Dry-aging remains something very specific, in order to achieve this process in the best way possible, the selection of raw materials is a key step. Each cut of meat that enters the dry aging chamber is selected by our chef Butcher who, by his experience and expertise, will ensure optimum quality at the end of the process. Different criteria are taken into account: the age of the animal, the fattening, the meat colour, the marbling, the conformation etc. Our dry aging chamber dedicated to this speciality : « Lesage Prestige vintage cellar », represents a real olfactory pleasure every time we enter it. In this cell, the humidity and the circulation of the air as well as the temperature are all closely controlled continuously.

Dry aging is a physical phenomenon where the natural enzymes (proteases) degrade muscle fibers. This process softens the meat and allows also the fat to melt into the muscle fibres. This phase lasts about twenty days. When the meat comes out of its cold cell, the butcher must still work on it. The meat develops an outer layer, a black colour that is necessary to remove. Behind this layer, the meat remains particularly red because of the natural crust that has formed around and therefore protected it against dryness and bacterial growth. Each meat is unique, it is for this reason that our chef butcher will assess the meat at their optimum dry aging with an exceptional tenderness and incomparable aroma.

Our experience of 5 generations of butchers has allowed the Lesage family to develop a real expertise in dry aging, which is why we recommend dry-aged meats of 3 weeks to 6 weeks.

Lesage Prestige dry aged, on demand, a wide range of breed such as the Normande, Simmental, Black Angus, Rubia Gallega...

DRY AGING

P R E S T I G E

Other breed available ON DEMAND :please contact us at 020 7923 7000

PRODUCTS OF

EXCELLENCE

WITH GUSTATIVE

QUALITIES

UNMATCHABLE

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Répertoire Culinaire LimitedIon House, Sheep LaneHackney, London E8 4QS

Sales: +44 (0)20 7923 7000Admin: +44 (0)20 7923 0923Fax: +44 (0)20 7923 9688E-mail: food@repertoire.co.uk

www.lesage-prestige.com

Victorien DEWUITEProduct Manager

vdewuite@lesage-prestige.com

Distributed by Répertoire CulinaireMeat Lesage Prestige