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Mon Beau Bon Boeuf (MBBB) - Bavette De Flanc

Sirloin Steak

25.39 $ - Price per item
Mon Beau Bon Boeuf (MBBB) - Bavette De Flanc
Mon Beau Bon Boeuf (MBBB) - Bavette De Flanc
Mon Beau Bon Boeuf (MBBB) - Bavette De Flanc
Mon Beau Bon Boeuf (MBBB) - Bavette De Flanc

Sirloin Steak

25.39$

Description

FAQ

Avis

$72.57$/ kilo


Discover the Sirloin Flap Steak, an exceptional cut prized by meat lovers for its tenderness and incomparable flavor. Cut from the abdominal muscle of the beef, the sirloin flap steak is distinguished by its long, loosely packed fibers and delicate marbling, which guarantee a juicy and melt-in-the-mouth texture.


Key Features of the Sirloin Flap Steak:
• Tender and flavorful meat, ideal for grilling or pan-searing.
• Natural marbling: delicate streaks of fat that melt during cooking, ensuring tender and tasty meat.
• Pronounced flavor, highly appreciated by connoisseurs.
• Versatile cut, perfect for quick and delicious recipes: steaks, grilled or pan-seared flap steak.

Preparation Tips:
Remove the meat from the refrigerator 30 minutes before cooking to allow it to regain its tenderness. Opt for a quick, high-heat cooking, preferably rare to medium, to preserve all the tenderness and flavor of the cut. A simple seasoning of salt, pepper, and a few herbs is enough to enhance this exceptional piece.

Why Choose Our Sirloin Flap Steak?
• Rigorous selection of quality meats from cattle raised outdoors, exclusively grass-fed and hormone-free.
• Guaranteed freshness, fast delivery.

Treat yourself to an authentic taste experience with our Sirloin Flap Steak: the star of grilling meats, perfect for convivial and gourmet meals!

Comment décongeler ses viandes?

La meilleure façon de décongeler les viandes est au réfrigérateur. C’est l’option la plus sécuritaire puisque les microorganismes s’y développent plus lentement. De plus, c’est la technique qui donne une viande de meilleure qualité, car elle conserve mieux son humidité.Idéalement, on recommande de consommer les coupes de viande surgelées dans les 12 mois suivant la date d’emballage.

La surgélation affecte-t-elle la valeur nutritive?

Chez Mon Beau Bon Bœuf, toutes nos coupes de viandes sont vendues surgelées afin de préserver la qualité jusque dans votre assiette.

La surgélation (congélation rapide) est un procédé industriel pour refroidir beaucoup plus rapidement et à une température plus froide que la congélation traditionnelle. Cette technique conserve mieux la texture ainsi que les qualités nutritionnelles et organoleptiques des aliments en comparaison à la congélation.

D’un point de vue nutritionnel, la surgélation permet de bien sauvegarder les nutriments, mis à part la vitamine C qui est sensible à la chaleur et au froid. Cette vitamine ne se trouve toutefois pas dans la viande.

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.