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30.99$/kilo
Hauts de cuisse de poulet – paquet de 2
Les hauts de cuisse de poulet sont appréciés pour leur tendreté exceptionnelle et leur goût riche, parfaits pour des repas réconfortants et pleins de saveurs. Offerts en paquet de 2, avec deux formats disponibles, ils s’intègrent facilement à une grande variété de plats.
Grâce à leur texture juteuse, ils restent savoureux à la cuisson et se prêtent à plusieurs préparations. Essayez-les braisés lentement avec de l’ail et du citron pour un plat parfumé, cuits en sauce crémeuse aux champignons pour un repas généreux, ou encore marinés façon méditerranéenne avec herbes et huile d’olive. Ils sont aussi délicieux grillés ou rôtis, accompagnés de légumes de saison.
Un choix parfait pour ceux qui recherchent une viande tendre, facile à cuisiner et toujours satisfaisante.
Apportez de la profondeur et du caractère à vos repas avec ces morceaux savoureux !
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.