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Rabbit shoulders
9.99$
Description
FAQs
Avis
$39.99/Kilo
2 legs per pack:+/- 250 g
Discover Mon Beau Bon Bœuf's bone-in rabbit feet (front legs). Rabbit is a dish that more and more Quebecers are adding to their dinner tables. Very similar to chicken, both visually and in taste, this refined meat can be prepared in a variety of ways.
Mon Beau Bon Bœuf presents its bone-in rabbit shoulders, ideal for stewing, confit, or braising. Perfect en papillote on the barbecue, rabbit legs make a delicious summer dinner. Also great served on a salad, there's nothing stopping you from preparing the rabbit meat in advance and serving it chilled at mealtimes.
Mon Beau Bon Bœuf's bone-in rabbit shoulders will be the star of your plate. So, dare to add this refined, but above all succulent, meat to your menu.
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.
