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Mon Beau Bon Boeuf (MBBB) - Pointe De Surlonge Tartare

Tartare meat (Sirloin tip and inside round)

33.14 $ - Price per item
Mon Beau Bon Boeuf (MBBB) - Pointe De Surlonge Tartare
Mon Beau Bon Boeuf (MBBB) - Pointe De Surlonge Tartare

Tartare meat (Sirloin tip and inside round)

33.14$

Description

FAQs

Avis

$38.99/ Kilo

For a tartare offering unrivaled value for money, sirloin tip is the perfect choice. Tender and incredibly flavorful, the meat from Galloway and Angus beef ensures tartare worthy of the finest restaurants. To avoid any unpleasant foodborne illness, be sure to thaw the meat in the refrigerator and consume the tartare within 24 hours of preparation.

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.