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Mon Beau Bon Boeuf (MBBB) - Contre Filet New York Avec Os

Striploin (New York) with Bone

26.38 $ - Price per item
Mon Beau Bon Boeuf (MBBB) - Contre Filet New York Avec Os
Mon Beau Bon Boeuf (MBBB) - Contre Filet New York Avec Os
Mon Beau Bon Boeuf (MBBB) - Contre Filet New York Avec Os
Mon Beau Bon Boeuf (MBBB) - Contre Filet New York Avec Os

Striploin (New York) with Bone

26.38$

Description

FAQs

Avis

$65.97/Kilo

Sometimes called a "New York steak" or "Strip steak," the bone-in sirloin is a cut of beef prized for its tenderness, robust flavor, and juicy texture.

It comes from the dorsal part of the animal, against the fillet. This cut is distinguished by an outer band of fat that gives it an intense flavor and a tender texture.

Cut into 1.25" slices, the New York steak is ideal for grilling or pan-frying, allowing for a crispy surface on the outside while retaining its juiciness on the inside.

This cut of meat is very versatile and can be enjoyed on its own with just a pinch of salt and pepper, or accompanied by various sauces and side dishes according to personal preference.

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.