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The 6kg

194.35 $ - Price per item
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The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg
The 6kg

The 6kg

194.35$ 215.94$

Description

FAQ

Avis

This value box allows you to save 10% on the total price compared to purchasing the following meats individually:

  • Filet mignon: Tender and flavorful cuts, perfect for refined and delicate dishes.
  • Sirloin: Lean and tender meat, ideal for steaks and roasts.
  • French Steak: Well-marbled pieces of beef, perfect for grilling or sautéing.
  • Simmer Cubes: Perfect for slow-cooked dishes like stews and curries.
  • Skewer cubes: Ideal for creating tasty and varied skewers.
  • Blade roast with or without bone: Ideal for juicy and flavorful roasts.
  • Liver: For those who appreciate the delights of grilled liver or in sauce.
  • Osso bucco: Cuts of veal shank, perfect for simmered dishes and braised dishes.

Why choose the 6 kg box?

  • Economical: Save 10% compared to purchasing meats individually.
  • Guaranteed quality: Top quality meats, fresh and carefully selected.

Perfect for preparing a series of tasty and nutritious meals, this box offers you the possibility of batch cooking while saving money. Don't miss this opportunity to enjoy a selection of top quality meats at a great price.

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.