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Mon Beau Bon Boeuf (MBBB) - Osso Bucco Jarret

Osso Buco (beef shank)

16.48 $ - Price per item
Mon Beau Bon Boeuf (MBBB) - Osso Bucco Jarret
Mon Beau Bon Boeuf (MBBB) - Osso Bucco Jarret

Osso Buco (beef shank)

16.48$

Description

FAQs

Avis

$32.97/Kilo

Beef shank is the cut of meat located around the shin of the animal. A cut of meat that will reveal all its flavors when cooked with moist heat. The marrow and bone impart a lot of flavor to dishes slow-cooked on the stovetop, in the oven, in the slow cooker, or in the Instant Pot. The sweet notes of orange, prune, and apricot pair wonderfully with beef shank. This is the cut of beef used to cook the popular Osso buco , a traditional Milanese dish.

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.