Roast Beef with Thyme 1700 g
Most dried herbs lose their aroma quickly under heat; thyme is the exception to that rule. Thymol, which carries the characteristic scent of thyme, withstands heat better than other volatile compounds and largely remains in place after cooking.
That is what makes thyme usable in smoked and cooked meat products. Delicate herbs such as basil or parsley leave only colour behind after the same process; with thyme both colour and aroma survive. The result is a herbal layer that settles beside the meat without overwriting its own taste.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Thymol withstands heat, so the aroma remains in place after cooking.
- Unlike delicate herbs, both colour and aroma survive; the herb is a flavour layer rather than decoration.
- The herbal aroma settles beside the meat without overwriting its taste.
- The whole-muscle structure is preserved; the herb does not interfere with the texture.
Where To Use It
- Charcuterie boards and presentation
- Mediterranean-style sandwiches
- Olive-oil meze plates
- Breakfast plates
- On salads
- Restaurant à la carte
Wholesale Ordering & Storage
Bought with the plain and peppered roast beef it gives three aroma profiles from one meat; all three share the same shelf conditions and plan into a single delivery. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Why does thyme not lose its aroma in cooking?
Thymol, which carries the scent of thyme, is among the most heat-resistant of volatile compounds. That is why it can be used in cooked and smoked products.
How does it compare with the peppered roast beef?
Pepper delivers pungency; thyme lays down a herbal, resinous aroma. They pull in different directions rather than substituting for one another.
Why does it go well with olive oil?
The aroma compounds of thyme dissolve in fat. Olive oil carries them and helps the aroma spread across the plate.
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