Looking for a tasty and filling snack? Discover our beef jerky , a meat dried to perfection for an intense taste and an irresistible texture. Prepared from 100% grass-fed, free-range and stress-free beef , our jerky is a natural source of protein, ideal for meat lovers and active minds looking for a healthy and delicious snack.
Why choose our beef jerky?
✔ Authentic taste : Slow-dried meat, carefully seasoned for an explosion of flavors. ✔ Raised with care : Our beef is 100% grass-fed and free-range, guaranteeing premium quality meat. ✔ Practical and nutritious : Rich in protein and without unnecessary additives, it is the ideal snack for hiking, sports or a gourmet break at any time of the day.
🌶️ Want to spice up the experience? Also discover our spicy beef jerky , enhanced with a blend of carefully selected spices for a perfect balance between spiciness and flavor. A must for thrill seekers!
🥩 Order now and enjoy handcrafted jerky, delivered straight from the farm to your table!
How to defrost your meat?
The best way to thaw meat is in the refrigerator. This is the safest option since microorganisms develop more slowly there. Furthermore, this technique results in 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.
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.
