How to defrost meat without compromising its quality?
Our butchers always keep their promise to prepare products of exceptional quality, which is why they reveal two methods for properly defrosting meat.
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Brine the turkey
Brining a turkey really makes a difference. Try it, and you'll adopt it! It's simple: brining enhances its flavors, makes it more tender, and so much juicier. Here are our team's super simple tips for a chef-worthy brine.
Dry rub or marinade?
If you're looking to enhance the flavor of your grilled meat on the barbecue, dry rubs (colloquially called dry rubs) "as well as the marinades are just right. Both being equally tasty and simple to make, how to know which one to recommend?"
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The Maillard reaction
Have you noticed that several of our recipes start by mentioning to sear and brown the meat in a hot pan? This browning, called the Maillard reaction, adds more flavor to the meat as well as a more tender texture.
What does "biological" mean?
Organic products have many benefits in addition to being reliable since they are verifiable from farm to table. However, it can be difficult to pinpoint what "organic" really means, so here is a little guide to help clarify things.
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The classification of beef
In Canada, we classify beef into 4 categories that are primarily differentiated by the age of the cattle as well as its degree of marbling: Prime, AAA, AA, and A.
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A beautiful way to support our local producers
By obtaining one of our producer sets, you get your hands on a variety of fresh products from Quebec, at a great price.
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