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 to properly defrost meat.
Read moreItems
-
-
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...
Read more -
Dry rub or marinade?
If you are looking to enhance the flavor of your meat to grill on the barbecue, dry marinades (commonly called dry rubs) as well as marinades are perfect. Both being...
Read more -
-
The Maillard reaction
Have you noticed that several of our recipes start by mentioning to sear and brown the meat in a pan over high heat? This browning, called the Maillard reaction, gives...
Read more -
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 understand what "organic" really means, so...
Read more -
The classification of beef
In Canada, we classify beef into 4 categories that are mainly differentiated by the age of the cattle as well as its degree of marbling: Prime, AAA, AA, and A.
Read more -
The marbling
Marbling refers to the small streaks of fat that speckle the meat and it is one of the criteria for assigning the quality grade of a meat.
Read more -
A beautiful way to support our local producers
By purchasing one of our producers' bundles, you get a variety of fresh Quebec products at a great price.
Read more
