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France is globally renowned for producing some of the finest cattle, attributed to its traditional breeding methods. The animals are primarily nourished on natural pastures abundant in grasses and flowers, reflecting a continuous commitment to quality and animal welfare.
To achieve even cooking, it’s essential to remove your meat from the refrigerator 30 minutes to 1 hour before cooking. Concurrently, free your meat from its vacuum-sealed enclosure, letting it breathe. Vacuum-sealed products are favored for their extended shelf life.
This cut promotes quick and even cooking, which is ideal for stir-fried dishes, skewers, and Burgundy fondue.
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Photos: Grégoire Kalt
