The Macreuse of beef East a piece of tasty meat, apprsawed for its soft texturere and its taste rich. Coming from the back of the animal, she is ideal for mij preparationsremoved or in braized, thus allowingto reveal everythingand its depth of aromaatic. This vianis carefully selectedctioned and congelee for meadowsto serve its freshnesschoir and its qualitiestaste sensations.
Description
Faq
Q: What are the best cooking methods for beef ribs?
A: Scotering is ideal for slow cooking such as braising or pot-au-feu.
Q: Is scoter a fatty meat?
A: No, it is a rather lean meat, but rich in collagen.
Q: How do you tenderize scoter?
A: Marinating and slow cooking at low temperatures will help tenderize the meat.
Q: What is the difference between scoter and chuck?
A: They are two different cuts of the shoulder, but both are excellent for stews. The scoter is leaner.
Q: Can I freeze scoter?
A: Yes, scoter freezes well, raw or cooked.
Conservation
The beef macreus being frozen, it is important to keep it in a freezer at a temperature below -18 ° C. To guarantee optimal quality, it is preferable to consume the meat within three months of its purchase. If necessary, the meat can be recongered after cooking, but it is recommended to avoid repeated freezing cycles and defrosting.
Ingredients & nutritional information
Beef macrere provides 109 calories per 100g, with 19.5g of protein, traces of carbohydrates, and 3.5g of lipids, also containing vitamins B3, B6, and B12, as well as minerals such as iron, zinc, and potassium, with ingredients including beef and additives like sodium nitrite and nitrate potassium.
Beef
Regular price
€16,56
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