Boneless Grass-Fed Beef Cross Rib Roast (908g)


Weight : 908g

Thawing time : 30 minutes

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: In the oven.

Farm : Ferme d’Anjou et Fils

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 beef feeding exposes the carbon buried in the soil to the air and converts it into CO 2 .

How to prepare it?

Mustard and rosemary, Middle Eastern spices, chimichurri sauce, etc. the flavor combinations with roast beef are multiple! Accompany the piece of meat with a wine sauce or mango salsa for a touch of freshness.