There is a proverb that says, "Do not make promises, if you are unable to hold them!"

Well, that's not my case! I told you that I would keep you informed in a previous blog to tell you whether it is true that the meat ordered online at Viande En Gros is fresh, excellent and completely different from the one bought in supermarkets and if it was worth The cost? I can confirm that, that's right!

Finally, the delivery man arrives, unpacks my order and checks with me if this is what I ordered and makes sure that the meat is of quality. He leaves by carrying the box allowing the transport of meat from his refrigerated truck to my kitchen. So I find myself without the big cartons of packaging that we have to get rid of ourselves. What less constraint and what good ecological initiative. This happened exactly as it is written on the online sales site! Wow, they're really professional! But for a moment! I'll take the time to smell the meat and make sure it has a nice color anyway! No doubt, everything is perfect! I ordered 3 kilos of ground beef and a nice filet of sweet grain calf. The minced meat has a nice red color and contains almost no fat. This is a real difference with what is usually found elsewhere. The extra-lean appellation is not usurped. The whole mignon is in a vacuum packaging. It looks nice and fresh. I put it all directly on a shelf at the bottom of the refrigerator.

Le lendemain, je suis prête ! La première chose que je fais, j’enlève mes bijoux et je m’attache les cheveux. Je me lave ensuite les mains et je les assèche avec un linge propre. Je prends ma planche à découper servant uniquement pour la viande. Je commence par faire huit belles galettes de bœuf haché que je mets dans un contenant fermé et au réfrigérateur. Je prépare des tomates, du fromage, de la salade, des cornichons, … tous les ingrédients pour de bons Hamburgers et un bon repas avec la sœur de mon conjoint et ses deux enfants que je reçois pour dîner. Avec le restant de bœuf haché, Je veux faire de la sauce spaghetti. Je fais revenir le bœuf haché, un oignon et de l’ail dans une poêle à frire jusqu’à ce qu’il ne soit plus rose. Je mets tout cela dans une mijoteuse avec des légumes, dont j’ai le secret, préalablement lavés et coupés en dés. Je joins les tomates en y allant progressivement et en brassant. Je rajoute quelques épices et une demi-tasse de vin rouge. Je cuis le tout à feu très doux pendant plusieurs heures. Une fois terminée, je mets la sauce dans des contenants individuels que je congèle pour la préparation de mes boites à lunch. Incroyable comment avec 3 Kg de bon bœuf haché, j’ai réussi à faire un repas de Hamburger pour 4 personnes et 8 portions de sauce spaghetti. Je m’attaque ensuite au filet mignon de veau. Je sors la pièce de son emballage sous-vide. La viande es

I've done my job as a pro! My containers are all stored in the refrigerator or in the freezer. I'm proud of myself! It took me a little effort but there, everything is ready to be prepared and I took a lot of pleasures in my kitchen. The prepared meats will help me quickly cook real food for my lunches.

I'm not leaving you on these last words! Oh, no! I will continue to keep you informed to tell you if it is true that the meat is fresh and excellent!

See you again

I'm on the phone with a friend who works in Shawinigan and I say:

"I have a big grocery shop to do this afternoon and I have a lot of meat to buy because I'm running out. It's going to cost me a lot of money!" She then replies: "That's true, I haven't told you about it yet, but I've been buying my meat at Viande En Gros for the last two months and I'm really saving money compared to the supermarket I used to go to!"  

Viande En Gros??? What's that? She explains to me that she knows the owner and that after taking information about her business, she went to visit her website that sells meat online at the wholesale price, and whose home delivery is free.

So I told him, "If you say you're saving, it must be because the meat comes from which we don't know where..." I would not take any luck if I were you... She replied: "Absolutely not my dear! All meats come from Quebec producers and are prepared in a factory under permanent inspection in the Mauricie region. And the meat is fresh and excellent! I had never eaten such good meat! Believe me, there's a big difference with the ones you buy in grocery stores! And you know who I am and how hard I am when I have to eat meat! So if I tell you about it, I'm really satisfied. »

She really piqued my curiosity and after our call, I went to see this site called ViandeEnGros.com. I was pleasantly surprised! I took the time to read all the information especially those that talk about respect for hygiene and sanitation, because you suspect, I am very disdainful and I was convinced! As I needed a lot of ground beef to make a spaghetti sauce and other recipes, I ordered 5 kg.

Sur le site, il est inscrit que je serai contacté dans les 24 heures après avoir placé ma commande pour choisir la date de livraison qui me c

In a next blog, I will tell you if it is true that the meat is fresh, excellent and completely different from the one bought in supermarkets. And of course, if it's worth the cost...

See you again

I recently invited my sister and her family to come to dinner at home. I know that my nephews are also ' carnivores ' than me and so I opted for a tender meat, easy to cut and chew, without needing the assistance of their parents.... We all know what it can be to give two children of 3 and 6 years impatient in front of their plate and wanting another and then another piece of meat...

So I chose a nice filet of veal and a few vegetables. We concocted something simple and fast that was a great success!

Not knowing what time my dear sister and her tribe would arrive, and not wanting to waste time, nor prepare in advance the steaks, I decided to marinate them, putting all the ingredients in the mixer.

I share it here with you!

GRAIN Calf Flounder for 4 people

Ingredients

1. A beautiful fillet of meat grain veal roughly 1kg
2. 1 medium onion
3. 1 shallot
4. 6 cloves of garlic
5. 2 c à soupe de paprika,
6. 2 tbsp spice mix, COSTCO grilled vegetables – Garlic and grilled peppers – or any other steak mix
7. 2 tbsp. vinegar-cider preferably-
8. 1 tbsp. grated ginger or ½ tsp. ginger powder (optional)
9. 2 tbsp olive oil, 1 tbsp coarse salt (or regular salt) and pepper in grain or powder to taste (be careful to adjust your salt as mixed spices may contain a lot of salt already).
10. 2 cups of water
11. Olive oil for cooking

Instructions

1. Cut the net into medallions, the tail of the net gives small pieces that will be appreciated by the large and the small.
2. In the mixer, put all the ingredients from 2 to 9 with a little water and reduce it into small pieces, almost pureed.
3. Take a cauldron or a large bowl that closes well. Put the pieces of meat, puréed ingredients and 2 cups of water. Stir and let rest. The marinade time must be at least 30min and can stay there overnight in case your plans change! This can be very convenient because you can cook your meat the next day.
4. In a frying pan, pour the oil, wait until it is hot, then place the medallions that you drain by removing them from the large bowl. Cook over medium heat on both sides for a few minutes.
5. After cooking all your meat, in the same frying pan reduce your remaining marinade until the reduction to about one third, serve on the meat or next, you can deglaze with red wine, and add fresh cream at the end of cooking. Your guests will ask for more!
6. Serve with grilled vegetables of your choice and a small homemade salad!

Thank you and good tasting!

Viande En Gros is an online butcher shop that offers you fresh meat quality at a wholesale price delivered directly to you following the principle of a short supply food circuit.

Our team is made up of people with two common passions: the magical shares that are created only during meetings with family or friends around a good meal, and the beauty of the culinary photos that can immortalize these unique moments .

It is in this mindset that we launch this blog on our online sales site Viande En Gros where you can share the photos and culinary recipes that gave rise to these good moments of sharing, as well as articles about photography Culinary that could be very useful for you to take a good picture.

You can all share your experience by posting a blog on the Viande En Gros website (email your article to [email protected])