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Marinated Beef Neck for Oven 500g

9.64 лв.

For baking in a preheated oven at 190 ° C for 65 minutes. See product description for more information.


SKU: 385-500г Category: Tags: ,
Description

Description

Marinated beef neck for oven

The Marinade contains: lemon juice, oil, red wine, pepper, salt, mustard.

What is a baking bag, what are it’s benefits and how to prepare the product?

End the problems with beef cooking. Especially for you, we prepared marinated meat placed in special packages for cooking in the oven. This guarantees you always have perfectly cooked, tender and juicy meat. Effortlessly!
Here’s a little more info on the envelopes: – The marinated and flavored meat is placed in an envelope and vacuumed under high vacuum (3-5 mb) – place the envelope as evacuated in a clean pan in the oven at a temperature of up to 190 degrees; – for up to 15 minutes at this temperature the envelope is inflated by boiling the meat juice. A few light perforations must be made before full blown – followed baking (stewing at these temperatures up to 190 degrees) for about 40-50 minutes depending on the product. – if desired, the envelope can be torn (only the upper part is torn and the bottom is left to hold the sauce) then to bake the meat – Serve by removing the envelope appropriately.

BULGARIAN CATTLE

High quality young beef in the transition to organic breeding from the autochthonous breed Bulgarian cattle grown entirely on pasture. The bulls reach a mass of 350 – 400 kg. A typical feature of the distinction is the color of the hair coat, with the typical red-brown hair. Of course, they are also found in gray-brown, gray-yellow and even black. The musculature of the body is dense, which helps to move easily on the mountainous terrain of the Rhodopes. The Bulgarian Rhodope cattle are highly resistant to various diseases and the animals themselves are distinguished for their longevity.

WHAT IS THE DIFFERENCE BETWEEN BEEF AND VEAL?

Veal comes from young bovine animals aged 6 to 7 months. When the calf reaches the age of one year they are called a cow/bovine animal. The veal is then called beef. The color of the meat has become darker and the structure and taste has also changed. Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients. Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky).

GRASS – FED BEEF IN BULGARIA

The difference in the diets of the cattle changes the nutrients and fats you get from eating the different types of beef. Grass-fed beef generally comes from cattle that eat only grass and other foraged foods throughout their lives.
Often, conventional beef cattle eat a diet that includes grains, such as corn, at some point. When compared with other types of beef, grass-fed beef may have some heart-health benefits. Grass-fed beef may have:
Less total fat
More heart-healthy omega-3 fatty acids
More conjugated linoleic acid, a type of fat that’s thought to reduce heart disease and cancer risks
More antioxidant vitamins, such as vitamin E
Lean beef that’s 10 percent fat or less — whether it’s grass-fed beef or another type of beef — can be part of a heart-healthy diet.

Additional information

Additional information

Weight 0.5 kg
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