Why not beef on the menu ?
Beef offers a wide range of culinary possibilities, the inevitable steak BBQ, also great stews and casseroles.
If you eat it moderately and if you choose lean pieces, beef is a very nutritious food. It contains high quality protein. It gives energy by providing a good iron dose.
Beef ‘s nutritious red meat can be part of a healthy diet. It contains vitamins (especially vitamin B) and several minerals present in large quantities (selenium, zinc, iron, copper). People who do not consume beef or other red meat should pay particular attention to the daily integration of meat alternatives in their power to ensure that their needs in these vitamins and minerals are met.
Proud to promote beef from Quebec. A top quality beef that appeals to the consumer whenever taste, and tenderness is desired. Having been raised without growth hormones or antibiotics.
Recognized worldwide as the choice of connoisseurs, the Black Angus beef is renowned for its flavor, tenderness and incomparable juiciness, partly linked to its naturally high marbling level and the grain of the meat, which is more delicate than other breeds.
For several years, Quebec pork producers have adopted modern farming methods to offer consumers a lean, nutritious healthy meat. The quality of Quebec pork is recognized around the world.
Raised in a specific food diet, with mostly cereal and without animal flour. Nagano pork is distinguished by its refined taste, exceptionally tender and juicy meat. A marbling more pronounced, and a greater retention of the cooking juices; these are the best attributes that come together to provide unparalleled quality meat. Responding to a rigorous tender specifications, Nagano Pork surpasses Canadian standards for biosafety and the respect for the environment. With this high-end meat, you can unleash your culinary creations.
Why not Pork on the menu?
Pork is full of minerals and vitamins, especially vitamin B, essential for good health. It contains high quality protein. It is also rich in zinc, selenium and B vitamins, especially vitamin B1 (thiamine) whose rates exceed those of other meats. Its fat content varies according to the cut, but generally, pork is considered a lean meat.
The veal is twenty weeks old when it arrives on the plate. Historically, milk fed Veal is recognized for its quality, consistency and uniformity. Its pink meat is tender, and its refined taste is highly appreciated by discerning buyers.
Why not veal on the menu ?
Veal is low in fat and saturated fatty acids, which advantageously positions the relative to other meats, in preventing cardiovascular disease. In addition, veal contains oleic acid, a monounsaturated fatty acid that may promote a better control of certain risk factors for cardiovascular disease. It also contains selenium, which offers advantages for the protection of the heart.
Veal is a major source of several essential vitamins and minerals, including iron, zinc and B vitamins
Chicken from des Farm Voltigeurs are fed a completely vegetable feed, without animal by-products, even at the level of the vitamins given to them. Raised free on floor, grain chickens evolve in a space of 20 to 30% greater than the industry average.
Why not chicken on the menu?
It fills our daily protein needs without a big supply of fat. This popular poultry in Canada is leaner that some cuts of red meat. Its white flesh is less fatty than its brown meat, but both provide more than a dozen essential vitamins and minerals.
Chicken is an excellent source of phosphorus. It is the second most abundant mineral in the body after calcium. It plays a vital role in the formation and maintenance of healthy bones and teeth. In addition, it participates in proper growth and regeneration of tissue and helps maintain normal blood pH. Finally, phosphorus is one of the constituents of cellular membranes.
Chicken is an excellent source of selenium, zinc and vitamins B3 and B6.
Lamb is good when it comes from our home! Lamb stands out for its excellent nutritional value and its simplicity to cook.
Provenance of Kamouraska
Lamb meat is increasingly popular. The Quebec lamb is a remarkable quality meat. Nearly 1250 farmers carefully produce it for the people here in Quebec. Its delicacy and tenderness are all the qualities that make Quebec lamb an elite red meat.
Why not lamb on the menu ?
Red meat rich in protein, the lamb is an excellent source of many vitamins and minerals. Indeed, lamb contains a good amount of zinc, iron, phosphorus, vitamin B2 and vitamin B12, which gives it a good nutritional value.
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