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Originating from Normandy, the Normande mixed breed is raised for its meat and milk. It is highly appreciated worldwide due to its evenly distributed fat, bright red color, and abundant marbling. Its juicy and flavorful meat embodies all the attributes of a pleasure meat.
Give your meat a chance to reach room temperature by removing it from the refrigerator 30 minutes to an hour before cooking. This helps ensure even cooking. Meanwhile, unseal the vacuum-sealed bag to allow your meat to breathe. Vacuum-sealed items are designed for extended shelf life.
To achieve perfect cooking, it is highly recommended to use a meat thermometer. This way, you can reach the ideal internal temperatures:
Rare: 50-52°C
Medium: 57-60°C
Well-done: 63-68°C
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Photos: Grégoire Kalt
