Lailias butcher shop serves its customers daily, offering a huge variety of meat products such as fresh beef, pork, mutton and goat meat, all of which are harvested locally.

• cattle meat
• pork
• raw chicken
• bulk sausages
• a variety of spices and dressings for cooking and serving meat

Our butcher shop is certified organic.

SUGGESTIONS FOR PROPER CHOICE OF MEAT:

Beef

• Boneless Chuck Excellent choice for stew or oven. When slow cooked, the collagen it contains breaks down into gelatin, resulting in a very soft and tasty dish.
  Can be cut into: portions

• Tongue Veal tongue can be added to a number of recipes. The distinctive taste and rich texture make it even more special.
  Can be cut into: Whole or portions

• Heart An excellent piece that can be a bit underrated! Very nutritious, with a unique texture and taste. Ideal for stew.
  Can be cut into: portions

• Rump This part comes from the leg of young cattle. It is relatively lean and suitable for stew with tomato sauce, roast beef and pot roast.
  Can be cut into: Whole or portions

• Prime ground meat Lean ground beef made from the top round cut. Suitable for burgers, lasagna, pies, pastry, moussaka. Your only limitation is your imagination.

• Flank aground meat Suitable for a variety of recipes. Its rich taste makes it suitable for spaghetti Bolognese, cannelloni, burgers or meatroll. You just have to choose.

• Sirloin steak, aged for 15 days It comes from the leg of the calf. Can be grilled on the grill or in the oven. Can be cut into: slices

• Cheeks Ideal for stew, wrapped in baking paper, or mixed in tomato sauce. Can be hard to find this cut at the butcher shop. Nevertheless, it is an excellent choice.
  Can be cut into: slices

• Top rump This part from the back of the calf’s thigh can be extremely tasty. Ideal for pot roast.
  Can be cut into: Whole or slices

• Ossobuco Excellent choice for a simple but classic dish. The combination of the meat and the bone gives the dish a very rich taste and texture. Available whole or sliced. The 500g package contains one slice (suitable for 2 people).

• Oxtail Extremely rich in flavor and texture. Suitable for stews and roasts.
  Can be cut in: portions

• Picanha This cut, part of the top sirloin, is probably one of the tastiest. Suitable for grill and is one of the most popular Brazilian recipes.
  Available: Whole per piece

• Shank Perfect for stew. This piece – rich in collagen – when cooked slowly and at a low temperature becomes extremely soft and gains excellent flavor and texture. Ideal for stew and roasted.
  Can be cut into: Whole or portions

• Liver Extremely healthy and tasty option! Excellent for frying or grilling.

• Schnitzel Perfect slices of top round or top sirloin, ready to season as you wish for the perfect meal.

• Shoulder For stew or slow roasting in the oven. This piece from the shoulder of the animal is very rich in collagen, so when it is cooked slowly, it releases a complex mixture of flavors.

• Chuck Mock Tender This lean cut is the most tender cut of veal. Ideal for pot roast or roast. If you want something more impressive, just wrap it in dough, and you’ll have an excellent dish.
  Can be cut in: Whole

• Round This piece of veal thigh is suitable for all cooking styles.
  Can be cut into: Whole or portions

• Top Round This part of the inner thigh, between the top sirloin and the tail, is suitable for schnitzels, oven and pot roasts, pan frying and grill.
  Can be cut into: Whole or portions

• Flatiron Suitable for pot and oven roast. A very lean, soft and tasty cut. Available whole or in portions.
  Can be cut into: Whole or portions

Pork

• Minced Pork Leg Meat Minced pork – from boneless leg meat – is a delicious and excellent alternative. Ideal for pasta, meatballs, burgers and pies.
• Boneless Pork Leg The ideal piece for roasting in the oven and/or pot.
  Can be cut into: whole or portions
• Prime rib & Standing rib roast Suitable for oven and grill.
  Can be cut into: The whole frame or in pieces
• Pancetta
  Extremely juicy, “sweet” and tender. Best cooked marinated on the grill or in the pan.
  Can be cut into: Whole or slices
• Pork tenderloin
  Suitable for pot/oven roasting or grilling. Tenderloin is the most tender part of the pig, and that means that the cooking options are endless.
  Tip: season properly to enhance the flavor.
  Can be cut into: Whole
• Bone-in Pork Shoulder
  The ideal cut for cooking with wine or lemon, for souvlaki, in the pot roast and for kontosouvli.
• Boneless shoulder
  A tender and tasty piece suitable for pot roast, oven roast, kontosouvli and stew.

• Consumables
• Consumables

G.papandreou 25 62121 Σέρρες