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!

Finalement, le livreur arrive, déballe ma commande et vérifie avec moi si c’est bien ce que j’avais commandé et s’assure que la viande est de qualité. Il quitte en emportant la boite permettant le transport des viandes de son camion réfrigéré à ma cuisine. Je me retrouve donc sans les gros cartons d’emballage qu’on doit se débarrasser par nous-même. Quelle contrainte en moins et quelle bonne initiative écologique. Cela s’est déroulé exactement comme c’est écrit sur le site de vente en ligne ! Wow, ils sont vraiment professionnels ! Mais un instant ! Je vais prendre le temps de sentir la viande et m’assurer qu’elle a une belle couleur tout de même ! Pas de doute, tout est parfait ! J’ai commandé 3 Kg de bœuf haché et un beau filet mignon de veau de grain. La viande hachée a une belle couleur rouge et ne contient quasiment pas de gras. C’est une réelle différence avec ce qu’on trouve usuellement ailleurs. L’appellation extra-maigre n’est pas usurpée. Le filet mignon entier se trouve dans un emballage sous-vide. Il a

The next day, I'm ready! The first thing I do, I take off my jewellery and I tie my hair. I wash my hands and dry them with a clean cloth. I take my cutting board for meat only. I start by making eight nice chopped beef patties that I put in a closed container and in the fridge. I prepare tomatoes, cheese, salad, pickles,... all the ingredients for good burgers and a good meal with my spouse's sister and two children I get for dinner. With the rest of the ground beef, I want to make spaghetti sauce. I return the ground beef, an onion and garlic in a frying pan until it is no longer pink. I put all this in a crock pot with vegetables, which I have the secret, previously washed and diced. I enclose the tomatoes by going gradually and stirring. I add a few spices and half a cup of red wine. I cook the whole thing on very soft fire for several hours. Once finished, I put the sauce in individual containers that I freeze for the preparation of my lunch boxes. Amazing how with 3 Kg of good ground beef, I managed to make a Hamburger meal for 4 people and 8 servings of spaghetti sauce. I then tackle the filet mignon of veal. I'm taking the piece out of the vacuum packaging. The meat is very rosy and fresh. I cut it into steak that I pack individually in freezer bags. It makes me ten beautiful pieces at a reasonable price that allows me to offer veal.

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 ??? C’est quoi ça ? Elle m’explique donc qu’elle connaît le propriét

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.

On the site, it is registered that I will be contacted within 24 hours after placing my order to choose the delivery date that suits me. Well, Wham! I did receive this call and I got all the information about my delivery. I look forward to receiving it and tasting it!

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!

Ne sachant pas à quelle heure ma chère Sœur et sa tribu arriveraient, et ne voulant pas

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 tbsp paprika, optional (this gives a nice color to the meat and sauce)
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])