Free delivery in Paris and Île-de-France from €80
Delivery throughout France within 48 hours
Free delivery in Paris and Île-de-France from €80
Delivery throughout France within 48 hours
€
In stock
In Bavaria, tradition and sustainability work together to produce high-quality beef. The breeding techniques, passed down through generations, have maintained the unique quality of this meat. The meticulous selection of cattle breeds is central to this success. Bavarian beef, known for its low fat content, is healthier than other beef varieties. This feature results from the cattle’s natural diet and regular physical activities.
Before cooking, be sure to take your meat out of the fridge 30 minutes to 1 hour in advance. This ensures consistent cooking. Simultaneously, release your meat from its vacuum-sealed packaging, allowing it to breathe. Vacuum-sealed products are known for their extended shelf life.
Use a Meat Thermometer: For optimal cooking results, we recommend using a meat thermometer to reach your preferred level of doneness. The target internal temperatures are:
Rare: 50-52°C
Medium-Rare: 57-60°C
Well-Done: 63-68°C
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Photos: Grégoire Kalt
