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Originating from picturesque Normandy, the mixed Normande breed is raised for the quality of its meat and milk. It enjoys worldwide fame thanks to its tender, juicy, and flavorful meat, characterized by generous marbling, a bright red color, and an even distribution of fat. A true culinary experience not to be missed.
Please take your meat out of the refrigerator 1 hour before cooking so it can reach room temperature. This allows for more even cooking. At the same time, open the vacuum-sealed bag and let your meat breathe. Vacuum-sealed products offer longer preservation.
Due to its low fat content, beef tenderloin often requires special attention during cooking to prevent it from becoming dry. It is common to use quick methods such as high-temperature cooking to preserve the meat’s tenderness.
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Photos: Grégoire Kalt
