Rabbit shoulders
Description
FAQ
Avis
$39.99/Kilo
Per package:
- 4 legs ( +/- 250g of meat)
Discover the rabbit legs with bone from Mon Beau Bon Boeuf (front legs). Rabbit is a dish that more and more Quebecers are placing on their tables. Meat very similar to chicken, both to the eye and to the taste, this refined flesh can be prepared in different ways.
Mon Beau Bon Boeuf presents its bone-in rabbit shoulders, ideal for stewing, confit or braising. Perfect in foil on the barbecue, rabbit legs will make a succulent summer dinner. Also serving well on a salad, nothing prevents you from preparing the rabbit meat in advance and serving it refrigerated at mealtimes.
The bone-in rabbit shoulders from Mon Beau Bon Boeuf will take the star spot on your plates. So dare to put this refined, but above all succulent, meat on your menus.
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.