After ten years of raising increasingly prettier animals and selling increasingly better meat, we decided that it was time to take control of how our exquisite meats are processed as well. Farm to fork, you know…
We now have a much deeper understanding of meat cuts and quality and this helps us to serve you better!
Here is some information on how to cook beef.
Operating the Atelier d’Orée helps us to eliminate waste. We even make soap!
Now we can also do specific cuts that are not available on our website! Do not hesitate to call us.
We were already making dozens of different sausages, but Charles, our head butcher, brought this to a new level with bbq pit master level smoking.
Enter Old Clyde, a Ole Hickory Pit smoker (yep, it is tradition to give these things a name!) : there is not a part of a pig that we cannot smoke! But we also do beef jerkies, chicken wings and so on.
It is all so good!
Try amazing barbecue cuts like tri-tip, skirt steak, flank steak, flat iron, beef bacon, etc.
And, we are adding new products all the time.
This winter, we will try to make some more charcuterie products and complete recipes!