Ready-to-eat box
Description
FAQ
Avis
Our ready-to-eat boxes are available in two practical sizes: small and regular. No matter which size you choose, you can be assured of enjoying carefully prepared dishes, using the highest quality local produce.
For us, quality is our top priority. This is why we rigorously select our ingredients, favoring local and seasonal products. Additionally, we are committed to only using meat from animals raised without antibiotics or growth hormones. We firmly believe in healthy and responsible eating, and this is reflected in each of our dishes.
Whether you choose our delicious grass-finished beef, our tasty rabbit or our tender chicken, you can be sure to enjoy authentic, premium flavors. Our recipes are developed with passion and know-how, to offer you an unforgettable taste experience with every bite.
So the next time you need a quick but delicious meal, consider our ready-to-eat boxes. It’s the ideal solution for gourmets in a hurry!
Thank you for your attention, and please feel free to contact us to learn more about our products.
Enjoy your food !
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.