At Ferme d'ORée, we raise an exceptional grass-fed Angus beef. Our secrets? First, we are probably the only farm in Québec that found a way to properly finish animals on grass. And that changes everything. Second, we work with the best Angus genetics from all over the world. Our cows are the best at what they do. At the Atelier d'ORée, we process these animals with care and respect, and we dry-age your beef to perfection.

As a 80% beef / 20% fat grind, this ground beef is packed with lots of flavor, making it an excellent choice for a variety of meals.

Here is a recipe:

Best meatloaf

We made it with beef and deer and we loved it!

- 2 lb ground beef (or a mix of ground meat)

- 1 onion, finely chopped

- 2 eggs

- 3 garlic cloves, minced

- 3 tbsp ketchup

- 3 tbsp parsley, chopped

- 1 cup panko

- 1/3 cup milk

- 1 ½ tsp salt

- 1 ½ tsp oregano

- ½ tsp ground pepper

- ½ tsp paprika

Glaze

- ¾ cup ketchup

- 1 ½ tsp vinegar

- 2 tbsp brown sugar

- 1 tsp garlic powder

- ½ tsp onion powder

- ½ tsp pepper

- ¼ tsp salt

Preheat oven to 375 degrees F. If using a loaf pan, line with parchment paper. If using a cookie sheet, line with parchment. Add all ingredients together (except for glaze), mix well and either place in loaf pan or form a loaf shape on cookie sheet. Bake for 50 minutes. In a medium bowl, mix the glaze together. Spread over the meatloaf and return to oven for another 20 minutes (or until internal temp reaches 160F). Let meatloaf rest for 10 minutes before serving. S