Marinated IPE beef flank

MARINATED BEEF MACREUSE

The macreuse comes from the shoulder of the beef, more precisely from the area of the shoulder blade. Offering a pronounced flavor and remarkable tenderness thanks to its strong marbling, it is a great alternative to flank steak. Already coated in a delicious marinade that makes it even more tender and flavorful, meal preparation will be easy and quick.

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.

Cooking temperature: rare (54 ºC)

- Take out and let the meat temper about 15 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium high heat for about 2 minutes on each side.
- After coloring, reduce the intensity of the heat and leave to cook until it reaches 52 ºC at the core, while turning it over regularly.
- Let the meat rest in aluminum foil for 10 minutes so that it gains an additional 2 degrees.
- Serve and enjoy.

KOREAN BBQ: beef scoter, ginger, garlic, soy sauce, mirin, rice vinegar, hoisin sauce, oyster sauce

MUSTARD: beef scoter, canola oil, yellow mustard, Dijon mustard, whole-grain mustard, molasses, onion, garlic, juniper, salt, spices.
ALLERGENS: MUSTARD

CANDIED LEMON & ROSEMARY: beef scoter, canola oil, lemon, rosemary, candied lemon paste, orange juice, olive oil, Dijon mustard, salt, spices.

ANICET HONEY AND CONFIT GARLIC: beef scoter, canola oil, Anicet honey, confit garlic, balsamic vinegar, molasses, salt, pepper.

CHIMICHURRI: Beef, burnt pepper paste, ginger, garlic, salt, pepper, mint, parsley, olive oil, spices

Quote :
Maturation : days
Quantity :2
Provenance : PEI
Race : Angus
Portion(s) : 2
Condition : Fresh