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Flank steak

44.52 $ - Price per item
Flank steak

Flank steak

44.52$

Description

FAQ

Avis

$59.37/kg

The perfect combination of tenderness and flavor

Discover our flank steak , a cut of meat prized for its rich flavor and deliciously tender texture when prepared well. Sourced from 100% grass-fed, free-range, and stress-free beef , this steak is a quality choice for lovers of authentic and flavorful meat.

Why choose our flank steak?

✔ Intense taste : Its natural marbling gives it an exceptional flavor, perfect for grilling or marinades.
✔ Raised with care : Our beef benefits from a 100% grass-fed diet, outdoor rearing and a peaceful environment, guaranteeing healthy and nutritious meat.
✔ Versatile in the kitchen : Ideal seared in a pan, grilled on the barbecue or marinated for even more tenderness.

Chef's Tip : Marinate your flank steak for a few hours with a touch of lemon, garlic, and fresh herbs before quickly grilling it over high heat. Let it rest before slicing it thinly against the grain for the perfect texture!

Order now and treat yourself to quality meat, delivered directly from the farm to your table!

Comment décongeler ses viandes?

La meilleure façon de décongeler les viandes est au réfrigérateur. C’est l’option la plus sécuritaire puisque les microorganismes s’y développent plus lentement. De plus, c’est la technique qui donne une viande de meilleure qualité, car elle conserve mieux son humidité.Idéalement, on recommande de consommer les coupes de viande surgelées dans les 12 mois suivant la date d’emballage.

La surgélation affecte-t-elle la valeur nutritive?

Chez Mon Beau Bon Bœuf, toutes nos coupes de viandes sont vendues surgelées afin de préserver la qualité jusque dans votre assiette.

La surgélation (congélation rapide) est un procédé industriel pour refroidir beaucoup plus rapidement et à une température plus froide que la congélation traditionnelle. Cette technique conserve mieux la texture ainsi que les qualités nutritionnelles et organoleptiques des aliments en comparaison à la congélation.

D’un point de vue nutritionnel, la surgélation permet de bien sauvegarder les nutriments, mis à part la vitamine C qui est sensible à la chaleur et au froid. Cette vitamine ne se trouve toutefois pas dans la viande.

FAQs

Questions and answers

How to defrost your meat?

The best way to defrost meat is in the refrigerator.

This is the safest option since microorganisms develop more slowly. In addition, this is the technique that produces better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.

Does freezing affect nutritional value?

At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.

Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.

From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.