Beef and Barley Soup , made with premium ingredients and grass-fed beef, is a comforting and nutritious dish, ideal for lovers of authentic flavors.
This soup is made with a base of homemade beef broth , slowly simmered with grass-fed beef bones, onions, carrots, celery, garlic, and herbs. This rich broth gives the soup a savory depth, while retaining the nutritional benefits of naturally raised beef.
Grass-fed beef not only provides exceptional tenderness, but is also higher in omega-3s and antioxidants, while containing less saturated fat, providing a better nutritional balance.
Barley , with its slightly firm texture, is the perfect complement to this recipe. Added to this are carrots , celery , onions , and garlic , carefully selected to ensure balanced flavors and a pleasant texture. White wine and herbs add a touch of refinement, while spices enhance the overall effect.
Available in two practical sizes: 500 ml or 1 L , this soup is ideal for a comforting meal, to be enjoyed alone or with family.
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.
