Steak (T-Bone)
Description
FAQ
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$65.99/Kilo
The T-bone is a steak cut from the loin. It consists of a T-shaped lumbar vertebra with portions of the internal oblique muscle of the abdomen on either side of it. The T-bone is a cut that allows for a strip loin on one side and a filet mignon on the other. The further back the cut is from the beef, the more filet mignon it contains (see Porterhouse).
Looking for a tasty T-bone in Greater Montreal? Look no further than Mon Beau Bon Boeuf! We pride ourselves on offering high-quality meat and our T-bone available in Greater Montreal is no exception. You can enjoy our steak simply seasoned with spices or accompanied by herb butter or a homemade sauce for an unforgettable culinary experience.
Better known as the “T-Bone”, this type of steak can be recognized by its T-shaped bone. It is a cut of meat that combines two choice cuts: the tenderloin and the side fillet. The result is a tender and very tasty flesh, ideal for grilling (barbecue, pan). The steak is delicious plain, allowing you to appreciate all the flavor of its marbling, or simply seasoned with spices. Herb butters and sauces also make good friends!
Don't wait any longer and order your T-bone at Mon Beau Bon Boeuf! We are a must-see address for meat lovers in Greater Montreal!
Features :
The steak, also called "T-Bone", is a cut of meat that offers the best of both worlds: on one side of the bone, a little tenderloin and, on the other, a generous portion of This premium meat comes from the bottom of the fillet and is distinguished by two variations: the large tenderloin steak which contains a greater amount of tenderloin, and the steak which comes more from the center of the fillet. are particularly tender and tasty, to the delight of meat lovers.
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.