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In stock
The mixed breed Normande, originating from the beautiful Normandy region, is raised both for its quality meat and delicious milk. Its meat, known for its generous marbling, bright red color, and even distribution of fat, is appreciated worldwide. It ensures a unique gastronomic experience thanks to its tenderness and unmatched flavor.
Allow your meat to come to room temperature by removing it from the refrigerator 30 minutes to 1 hour before cooking. This will result in more even cooking. At the same time, unseal the vacuum-sealed bag and give your meat some space to breathe. Vacuum-sealed products are known for their extended shelf life.
Once the steak is cooked to your preference, remove it from the grill or pan and allow it to rest for several minutes. This resting period will enable the juices to redistribute within the meat, resulting in a juicier steak.
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Photos: Grégoire Kalt
