Le maître-boucher bernois Jürg Wüthrich explique ce qui se passe à l’intérieur de la viande lors du processus de rassissement, ce à quoi il faut veiller lors de la préparation – et pourquoi une viande rassie de manière professionnelle a son prix. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/a\/a7\/Age-Beef-Step-1-Version-2.jpg\/v4-460px-Age-Beef-Step-1-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a7\/Age-Beef-Step-1-Version-2.jpg\/v4-728px-Age-Beef-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"
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<\/div>"} Qu'est ce...LeGoutDuBoeuf est une boucherie en ligne proposant de la viande de boeuf qualité, bio et sélectionnée parmi les meilleurs éleveurs. Tout le monde peut l’éviter grâce à quelques trucs simples.