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Mon Beau Bon Boeuf (MBBB) - Os A Moelle Sur La Longueur

Marrow bones (lengthwise)

14.82 $ - Price per item
Mon Beau Bon Boeuf (MBBB) - Os A Moelle Sur La Longueur
Mon Beau Bon Boeuf (MBBB) - Os A Moelle Sur La Longueur

Marrow bones (lengthwise)

14.82$

Description

FAQs

Avis

$16.47/Kilo

Long forgotten, the marrow bone is regaining its nobility in the kitchen. Taken from the shank of the beef, like the tibia, the marrow bone is a long, hollow bone, containing a generous amount of yellow marrow. Sold cut in half lengthwise, the marrow bone is very easy to eat. Sprinkled with a pinch of fleur de sel or spices, and spread on good toast, it is a real delight. The marrow bone can be cooked in several ways; the important thing is to avoid cooking it for too long so that the marrow remains tender.

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.