Grass-fed Boston Steak 220g

Weight : 170g

Thawing time : 30 minutes in cold water or 12 hours in the refrigerator.

Internal cooking temperature:

56°C (130°F) – rare

63°C (145°F) – rosé

71°C (160°F) – medium

77°C (170°F) – well done

Optimal cooking method: On the barbecue or in the oven (sear the piece of meat in a pan and finish cooking in the oven).

Farm : Ferme d’Anjou and Fils de Saint-Agapit

Why “grass-fed” beef?

Our beef is grass-fed, meaning it has spent its life grazing on grass in a pasture. Being a ruminant, beef does not have the capacity to properly digest the different grains that conventional breeding offers it. A natural grass-fed diet produces leaner meat, richer in antioxidants and vitamins, and contains twice the omega-3 fatty acids than conventionally raised beef. Our partner raises high quality beef, without using antibiotics or hormones. From an environmental point of view, grass feeding on pasture is incomparable . By grazing on grass, cattle allow the soil to absorb and store carbon. On the contrary, in conventional livestock farming, the heavy machinery used on the many fields dedicated to feeding beef exposes the carbon buried in the soil to the air and converts it into CO ₂ .

How to prepare it?

You can cook the piece of meat on the barbecue, in the oven or using a cast iron pan. Top sirloin steak pairs wonderfully with sautéed vegetables or mashed potatoes. Serve it with a pepper or mustard sauce.