Canada Premium Beef Tongue

The flap steak is a cut that is hard to find in butcher shops since there is only a small piece of it on a beef. This tender and flavorful meat deserves to be known. Ideal marinated or grilled, you’ll want to hurry and reserve yours!

Cooking temperature : rare (54ºC)

- Take out and temper the meat about 15 minutes before cooking.
- Sear the meat over medium-high heat for about 2 minutes on each side. (If your steak is marinated, make sure you keep an eye on it as the marinade accelerates the coloring process).
- Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 52ºC.
- Place the hanger steak on a cooling rack, wrap it in aluminum foil and let it rest to gain the remaining 2 degrees.
- Serve, advise your guests to cut the meat against the grain, and enjoy.

PEI beef

Rating:Prime

Curing:7Days

Quantity:

Origin: PEI

Race: Angus

Portion(s):

Condition: Fresh

Producer: To help you discover exceptional products, we invite you to explore the unique quality of Prince Edward Island beef. Their first-class reputation did not come by chance. Raised according to very strict specifications that advocate animal welfare, these cattle are raised without added hormones and are antibiotic-free at the time of slaughter. The farmers who raise the Prince Edward Island cattle have been working hard for several generations with the sole aim of offering you a product of extraordinary quality. The "Blue Dot" selection from Prince Edward Island corresponds to the Prime grade, which represents the highest quality and most marbled Canadian beef.