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["Beef Tallow","blanc de boeuf","Bouillon","Boîte","Braiser \/ mijoter \/ cuisson lente","bundle","Complet","Cuire au four","Format familial","gras","Griller (BBQ)","no-b2b","os","os a moelle","Poêler \/ sauter","Réchauffer au micro-ondes","Réchauffer sur la cuisinière","tallow","Tartare"]
Our naturopath (Jaki Leontiev) wants to offer a box that respects the principles of ancestral and functional nutrition. It is suitable for those who want to support their metabolism, reduce inflammation, balance their hormones, improve their digestive health, regain sustainable energy or simply return to a real, nutrient-dense diet.
Why these five categories:
-Organotherapy Ground Beef BCF (Beef Heart Liver) ( Very high bioavailability of essential vitamins and minerals. )
-Healthy fats Beef tallow, marrow bones ( Stable saturated fats, long-lasting energy, and fat-soluble vitamins beneficial for hormonal balance.)
-Meat to be eaten raw or undercooked Sirloin tip and inside round ( To take full advantage of enzymes and nutrients in their most bioavailable form.)
-Lean and versatile protein Semi-lean ground beef ( Source of complete protein, easy to cook and ideal for quick and nutritious meals.)
What's in this box • Ground beef BCF (Beef Heart Liver) • Beef broth • Osso bucco • Marrow bones • Sirloin tip and inside round • Semi-lean ground beef • Beef tallow
(All from 100% grass-fed beef)
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.
