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Mon Beau Bon Boeuf (MBBB) - Steak Kansas Avec Os

Kansas Steak (bone-in)

67.14 $ - Price per item
Mon Beau Bon Boeuf (MBBB) - Steak Kansas Avec Os
Mon Beau Bon Boeuf (MBBB) - Steak Kansas Avec Os

Kansas Steak (bone-in)

67.14$

Description

FAQs

Avis

$78.99/Kilo

The Kansas steak is often considered the pinnacle of the New York steak, and is renowned for being the most beautiful and flavorful of all. Each rack contains only one Kansas steak—two per steak. Generously cut to a thickness of 2 inches, this steak offers an unparalleled dining experience, combining exceptional tenderness, rich flavor, and a juicy texture. Its thick cut allows for perfectly controlled cooking, resulting in a crispy exterior and perfectly pink interior. The Kansas steak is a true delight for meat lovers seeking a first-rate dining experience.

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.