We use the circle of slice to cut steaks for grilling or pan-frying, as well as roasts. Its circular form helps you to cut excellent carpaccio slices. ** Buying Tips Allow 150 to 180 g per person for a round slice steak, and 200 g for a roast. ** Conservation tips The round slice can be stored for 2 days in the coldest section of the refrigerator, carefully wrapped in its original packing, or according to the shelf life (shelf life) mentioned on the box when sold in UVC (unit consumer sales). ** Cooking Tips Extreme softness characterizes the circular edge. In truth, the muscles in horse flesh are encased in a membrane, which, after slaughter, allows a biological process to soften the muscle fibers. The round slice of horse flesh, whether grilled or pan-fried, lends itself to the same purposes and culinary preparations as the round of beef, but with shorter cooking periods. Allow 10 to 15 minutes to roast 450 g of round slice. Allow 1 to 3 minutes each side to pan-fry a 180 g steak, depending on the thickness of the piece and the flavor of each. Because horse meat is so lean, you may add a little fat to it by cooking it "tournedos style": the bard avoids the sensitive and delicate flesh from sinking by returning a bit of its fat throughout the cooking process. 'It's a little too dry. Regardless of the desired doneness degree, it is critical to sear horse flesh. Also, don't cook the meat straight from the refrigerator; let it get to room temperature first to avoid a thermal shock during cooking, which might cause the muscle fibers to contract and stiffen. A brief rest beneath a layer of aluminum foil will also help the flesh to relax and the heat to distribute evenly, resulting in even more soft meat.