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avec queue
fine herbs and merguez sausages are gluten-free (g)
It's a boneless steak that's easy to prepare and has a good thickness
It is recommended to cut it against the grain of the meat before serving
Cooking: Sausages can be roasted in a pan or on the barbecue until the meat is no longer pink inside or the temperature has reached 71°C or 160°F
Faux-filet À partager avec queueThis cut is a favorite among meat lovers. It is a tender and very tasty piece with fine fibers. It is often fattier (as bison can be) than filet mignon or sirloin steak, which accentuates its flavor. This cut is also available on the bone for those who want to add flavor to their piece: see the entrecte or tomahawk. Cooking: This piece is to be grilled and is at its best rare or medium rare. For perfect cooking, refer to our cooking tips here .
