Beef breast / Suet
Description
FAQ
Avis
Description of beef breast (tallow):
- Composition: It is mainly pure beef fat, often white and firm at room temperature. It provides saturated and monounsaturated fats. It is made up of approximately 50% monounsaturated fat, which is considered one of the most heart-healthy fats in our diet.
- Texture and use: Beef breast has a texture that can be quite firm, making it ideal for cooking, especially frying due to its high heat resistance.
- Storage: We recommend storing the suet in the freezer or refrigerator. Once opened we recommend use within 30 days.
Use in the kitchen:
- Frying: Due to its high heat resistance, it is perfect for frying, including frying foods like donuts or chips. This beef fat is perfect for making fries without bad odors with an authentic taste! More effective than traditional frying oils, beef breast is ideal for crispy, non-greasy fries.
- Substitution: In some traditional recipes, beef breast may be used as a substitute for butter or other fats to achieve a specific texture or for religious or cultural reasons.
- Production of confectionery and pastries: It is also used in the production of certain confectionery and pastries, such as cream sugar, croissants, etc., for an authentic and particular flavor and texture.
In summary, although beef breast (tallow) is primarily fat and not meat, it plays a crucial role in many cuisines, providing texture, flavor and functionality to a variety of culinary preparations, particularly in the frying.
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.