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Mon Beau Bon Boeuf (MBBB) - Cote De Boeuf Rib Steak

Rib Steak

44.75 $ - Price per item
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Mon Beau Bon Boeuf (MBBB) - Cote De Boeuf Rib Steak
Mon Beau Bon Boeuf (MBBB) - Cote De Boeuf Rib Steak
Mon Beau Bon Boeuf (MBBB) - Cote De Boeuf Rib Steak
Mon Beau Bon Boeuf (MBBB) - Cote De Boeuf Rib Steak

Rib Steak

44.75$

Description

FAQs

Avis

$81.38/Kilo

Rib steak, also known as ribeye steak , is identical to sirloin steak except it's bone-in. This favorite features a cut of meat with bands of fat running through it and a bone that give it incredible flavor and tenderness. Rib steak, like sirloin steak, is a favorite among grill enthusiasts. Cooking it in a ridged pan will also delight your taste buds.

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.