Savor authenticity with our Bone-in Blade Roast – From the farm to your table
Treat your family to a delicious meal with our bone-in chuck roast , a tender and flavorful cut that reveals all its richness when slow-cooked. Made from 100% grass-fed, free-range, stress-free beef , this roast guarantees healthy, natural, and flavorful meat.
Why choose our blade roast?
✔ Unparalleled taste : Thanks to its bone, this roast develops intense aromas and exceptional tenderness. ✔ Raised with care : Our beef benefits from a 100% grass-fed diet, outdoor rearing and a peaceful environment, guaranteeing meat of exceptional quality. ✔ Easy to cook : Perfect for simmering or baking, it becomes melt-in-the-mouth tender and enhances your family dishes.
🔥 Chef's Tip : Braise it slowly with fresh herbs and seasonal vegetables for a truly comforting meal.
🥩 Order now and treat yourself to the best of the farm, delivered straight 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.
