"Tender and light fillet, quick cooking, clean result."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
The white meat is a lean and delicate cut, ideal for precise cooking that retains its tenderness. Whether pan-fried, roasted, or simmered in a sauce, it thrives when cooked over moderate heat, with a brief sear followed by a gentle finish, avoiding overcooking. For a juicy result, remove the meat from the refrigerator in advance, season simply, cook gently, and then let it rest for a few minutes before slicing. It's perfect for everyday recipes, salads, sandwiches, stir-fries, or a light cream sauce with simple, fresh toppings. Prepared by your butcher, Allaert, a respected establishment since 1978, serving customers only in Belgium.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Honest meat
Poultry selected for a firm texture and authentic flavor
We select poultry from farms where quality takes precedence over speed. This yields firmer, more flavorful meat, and skin that browns better when cooked. Every choice aims for simple, pure, and delicious poultry, from everyday meals to exceptional dining.
Everything you need to know before you buy
FAQ about Chicken breast | 1250 g
How to avoid a dry egg white in the pan
Sear briefly to brown, then reduce the heat and finish cooking gently. Too much heat and too long a cooking time will quickly dry out a lean cut of meat. Covering towards the end of cooking can help it cook through without overcooking. Resting after cooking is important; it stabilizes the juices and improves tenderness. A simple tip is to add a knob of butter or a splash of sauce at the end of cooking to maintain a moist texture.
Which oven method gives the best moistness?
In the oven, moderate heat and a short cooking time are best. You can first brown it in a pan, then finish in the oven for even cooking, or cook it directly in a slightly moist dish with a little stock, a light sauce, or vegetables. Cover if you want maximum tenderness. Remove it a little before the end and let it rest; the residual heat will finish cooking without drying it out.
Is marinating necessary for tenderness?
It's not mandatory, but it can help add flavor and a juicier texture. A short marinade with oil, garlic, herbs, and sweet paprika works very well. A yogurt or buttermilk marinade can also give a more tender texture. Avoid very acidic marinades that are too long, as they can "cook" the surface and result in a less appealing texture. Pat dry lightly before cooking to promote browning.
Which simple seasonings work best?
Salt, pepper, garlic, herbs, thyme, oregano, and a light touch of lemon at the end of cooking. For a richer version, mild mustard, light cream, mushrooms, or a sauce made with deglazed pan juices add depth of flavor. For a spicier version, paprika, mild cumin, mild curry, or moderate chili pepper work well. The key is to maintain a gentle cooking temperature so the meat remains tender.
What internal temperature should I aim for to ensure safe and juicy cooking?
A thermometer is ideal for preventing overcooking. Cooking is considered safe at around 74°C (165°F) internal temperature, but if you remove it slightly before and let it rest, the temperature will continue to rise, preserving its moisture. The goal is to cook it through without overcooking, because the more you heat a lean cut of meat, the more it loses its juices. Resting and moderate heat make a big difference.
How to store and reheat without hardening
Keep refrigerated in a sealed container and consume promptly. To reheat, use a gentle heat method, such as in a low oven with a little sauce or broth, or in a covered pan over low heat. Avoid the microwave, which dries it out easily. Leftovers are also excellent cold, thinly sliced, in a salad or sandwich with a light sauce.
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