concentré de collagène santé optimisée
Description
FAQs
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Nous avons revisité le bouillon traditionnel pour créer Santé Optimisé – Concentré de Collagène, un bouillon riche, pur et profondément nourrissant.
Préparé exclusivement à partir de tendons et ligaments de bœuf nourri à l’herbe, puis mijoté lentement pendant plus de 24 heures, ce bouillon permet d’extraire naturellement une concentration exceptionnelle de collagène et de gélatine.
Une fois refroidi, sa texture devient ferme et gélatineuse, signe d’un bouillon d’une grande richesse nutritionnelle.
Sans légumes, sans additifs et sans sel ajouté, il s’agit d’un produit simple, pur et puissant, inspiré d’une approche alimentaire carnivore.
Pourquoi ce bouillon est unique!
• Riche en collagène naturel
Une cuisson lente permet d’extraire les nutriments et la gélatine des tissus conjonctifs.
• Texture gélatineuse naturelle – Un indicateur clair d’un bouillon hautement concentré.
• 100 % pur – Aucun légume, aucun additif, aucun sel ajouté.
• Bœuf nourri à l’herbe – Fidèle à la philosophie de qualité de Mon Beau Bon Bœuf.
• Cuisson lente plus de 24 heures – Pour obtenir un bouillon profond, nourrissant et riche en collagène.
Bienfaits recherchés
• soutenir les articulations et tissus conjonctifs
• favoriser la santé de la peau
• soutenir la récupération et la vitalité
• apporter une source naturelle de collagène facilement assimilable
Utilisation
• boire chaud comme bouillon nourrissant
• comme base pour soupes et sauces
• dans une alimentation carnivore, keto ou faible en glucides
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.