The Carnivore Box
Description
FAQ
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Immerse yourself in the ultimate experience with our Carnivore Box, a celebration of grass-fed beef excellence. Each carefully selected piece reflects not only our commitment to premium quality, but also our passion for authentic gastronomy. Imagine juicy, flavorful cuts, carefully raised to deliver a tender texture and rich taste, infused with the unique flavors that only a grass-based diet can provide.
The Carnivore Box is designed to satisfy the most demanding palates. Whether it's the Cowboy Steak, a real piece of character with its exceptional marble, the tender and delicate Tournedos that melt in your mouth, or the robust Onglet full of flavor, each cut promises a memorable gastronomic experience.
Add to that the juicy Strip Loins, perfect for perfect grilling, and the impressive T-Bone which perfectly combines filet mignon and strip loin in one generous cut. Every bite of our Carnivore Box is an invitation to savor the best of grass-fed beef, where every detail is a promise of quality and culinary satisfaction.
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.