Grasses for ornamental use

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cent). la viande de collier est particulierement appropriee pour les pot-au-feu, les ragouts ou les plats mijotes tels que le goulache et le roti farci 2. cote a l'os la cote a l'os provient de la partie avant du dos. elle est tres juteuse car la chair musculaire est traversee par de fines veines grasses

pauvre en graisse. le filet est ideal pour une cuisson minute comme des viandes grillees et pour des specialites telles que le bifteck, le tournedos ou le chateaubriand. 6. hanche la viande de la hanche est tendre et juteuse en raison de la structure fibreuse detendue et de la finesse des veines grasses...

https://boeuf-bavarois-igp.eu/bon-a-savoir/morceaux-et-pieces-decoupees-de-boeuf/

cent). la viande de collier est particulierement appropriee pour les pot-au-feu, les ragouts ou les plats mijotes tels que le goulache et le roti farci 2. cote a l'os la cote a l'os provient de la partie avant du dos. elle est tres juteuse car la chair musculaire est traversee par de fines veines grasses

pauvre en graisse. le filet est ideal pour une cuisson minute comme des viandes grillees et pour des specialites telles que le bifteck, le tournedos ou le chateaubriand. 6. hanche la viande de la hanche est tendre et juteuse en raison de la structure fibreuse detendue et de la finesse des veines grasses...

http://boeuf-bavarois-igp.eu/bon-a-savoir/morceaux-et-pieces-decoupees-de-boeuf/