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Smoked Meat

12.99 $ - Price per item
Smoked Meat

Smoked Meat

12.99$

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Mon Beau Bon Boeuf Smoked Meat - An authentic and delicious taste

Treat yourself to our smoked beef , a true delight for lovers of rich and intense flavors. Carefully prepared from 100% grass-fed, free-range, and stress-free beef , this meat is slowly smoked to reveal all its aroma and incomparable tenderness.

Why choose our smoked beef?

✔ Irresistible flavor : Slow and natural smoking that enhances the flavor of the beef and gives it a tender and juicy texture.
✔ Exceptional quality : Our beef benefits from a 100% grass-fed diet and outdoor rearing, guaranteeing healthy and tasty meat.
✔ Easy to enjoy : Delicious hot or cold, in a sandwich, in a salad or served with pickles and mustard for a gourmet touch.

🔥 Chef's tip : Gently reheat your smoked meat and serve it in thin slices in a sandwich on rye bread with wholegrain mustard... A pure delight!

🥩 Order now and enjoy a quality artisanal product, delivered directly 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.