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Изделия

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            [post_content] => Мясо производится на фермах Эстонии, пользующихся нашим доверием.
            [post_title] => Лангет из говядины
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            [post_title] => Бефстроганов из говядины
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            [post_content] => Мы нарезали для вас шедевры классики кулинарного искусства – стейки из говядины высочайшего качества. Именно так, как полагается. В процессе выдержки мясо стало исключительно мягким, что позволит ему быстрее запечься и остаться особенно сочным. Захватывающую новинку – стейк пиканья из отечественной говядины – отличает характерный слой жира, роскошный вкусовой букет и особая мягкость, достигнутая благодаря правильной выдержке.

Слегка обжарьте на сковороде, дайте дозреть в духовке и наслаждайтесь самостоятельно приготовленным тающим во рту мясом. Точная инструкция по приготовлению прилагается на упаковке. Bon appétit!

 
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            [post_title] => Мясо говяжьей шеи
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            [post_title] => Говяжьего сердца
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            [post_title] => Молодая печени говядины
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Бифштекс

Филе говядины

Мясо производится на фермах Эстонии, пользующихся нашим доверием.

Состав

Говяжье внешнее филе (100%).

100 г продукта содержит в среднем
энергии 530 kJ / 126 kcal
жиров 5 г
вт.ч. насыщенных жирных кислот 1,7 г
углеводов 0,3 г
вт.ч. сахаров 0 г
белков 20 г
соли 0,13 г

Способ приготовления

При приготовлении говядины различают 3 степени прожарки:

Прожаренное (well-done) – внутренняя температура мяса не менее +71°C

Средней прожарки (medium) – внутренняя температура мяса +60…+65°C

Слабой прожарки (medium rare) – внутренняя температура мяса +50…+57°C.

КАК ПРИГОТОВИТЬ БИФШТЕКСЫ (на двоих):
Потребуется: 400 г бифштексов Rakvere, соль и черный перец, 2-3 с. л. растительного масла, 2 луковицы, 2 яйца, при желании добавьте 1-2 ч. л. хрена
· Очистите лук, нарежьте тонкими кольцами и подрумяньте в масле.
Выложите на тарелку.
· Приправьте мясо солью и перцем, обжарьте в горячем масле с обеих сторон.
Время приготовления зависит от желаемой степени прожарки. Отставьте в сторону мясо, накрытое фольгой, поджарьте 2 яйца.
· Разложите готовое мясо по тарелкам, полейте соком, образовавшимся при запекании. Добавьте обжаренные луковые кольца, поверх мяса выложите яичницу. При желании подавайте с небольшим количеством хрена – это вкусно!
· На гарнир идеален жареный картофель с салатом из битых огурцов.

Xранить при

0…+4 ºC.

ЕАН-код
  • 400 г: 4740003014111