Grass-fed King's Steak (170g)


Weight: 170 g

Defrost 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

Preferred 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 et Fils

Why "grass-fed" beef? 

Our beef is grass fed, which means it has spent its life grazing on grass in a pasture. Being a ruminant, beef does not have the ability to properly digest the various grains that conventional farmingoffers. A natural grass-fed diet produces meat that is leaner, richer in antioxidants and vitamins, and contains twice as much omega-3 fatty acids as conventionally raised beef. Our partner raises high quality beef, without using antibiotics or hormones. From an environmental point of view, grass-fed pasture is incompasaddle. By grazing the grass, the beef allows the soil to absorb and store carbon. On the contrary, in conventional farming, the heavy machinery used on the many fields dedicated to feeding beef exposes the carbon buried in the soil to theair and convert it to CO2.  

How to prepare it?

King's Steak goes wonderfully with sautéed mushrooms, grilled or roasted vegetables, and potatoes. Serve it with a red wine or pepper sauce.