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

Our favorite beef cut! A roast that is gaining popularity, our grass fed tri-tip roast tastes great in a variety of preparations and dishes! A lean and flavorful cut that is also known as the "Santa Maria", it can be roasted and sliced like a steak, braised in a flavorful sauce, or added to your chili!

Gert's all time favorite recipe:

Tri tip or picanha with chimichurri

1 tri tip or picanha

dry rub ferme d'orée

Chimichurri Ferme d'Orée

1 T chopped parsley

1/2 T fresh coriander, chopped

1/4 T chopped fresh mint

1/4-1/2 T olive oil

1 French shallot, finely chopped

1/2 finely chopped red hot pepper

2-3 tbsp rosé wine vinegar !

salt and pepper to taste

Mix the ingredients for the Chimichurri and set aside.

Coat the tri tip or picanha with the rub and sear on both sides on the bbq at high temperature. On indirect cooking with bbq temperature at 325F, grill the piece of meat until internal temperature of 135F. Remove the tri tip from the bbq and let rest for about 10-15 minutes before slicing and serving with Chimichurri (and french fries).