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Mon Beau Bon Boeuf (MBBB) - Steak Cowboy

Cowboy Steak

62.24 $ - Price per item
Mon Beau Bon Boeuf (MBBB) - Steak Cowboy
Mon Beau Bon Boeuf (MBBB) - Steak Cowboy
Mon Beau Bon Boeuf (MBBB) - Steak Cowboy
Mon Beau Bon Boeuf (MBBB) - Steak Cowboy

Cowboy Steak

62.24$

Description

FAQs

Avis

$82.99/Kilo

Rich, juicy, and very flavorful. A cowboy steak has a short French bone; the tomahawk, a long French bone.
A Cowboy steak is a rib of beef, but it's cut thicker. It retains much more juice and, of course, has the capacity to feed more people due to its thickness.
Please note that the cooking method is the opposite of that of a traditional steak.
Usually, we will sear the steak and then cook it, but in this case, since the Cowboy is thicker, we will cook it first and grill it at the end.
Enjoy your meal!

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.