Boeuf Alfred experienced a 15% increase in sales of its products.
Describing themselves as two epicureans, co-owners Fabien Villeneuve and Julie Coudé started selling Wagyu beef a little over a year ago.
We opened the store because we said we wanted to offer it here. We were asked for it. There was a craze and we felt the population was interested in eating good beef, without hormones, without antibiotics, raised in the region and with a quality superior to what was available on the market, explains Fabien Villeneuve, who also has a beef cattle production for around ten years.
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The calves are largely grain fed.
Photo : Radio-Canada / Laurie Gobeil
His wife takes care of more of the marketing aspect. When she works in the store, Julie Coudé hears many good words from customers in Lac-Saint-Jean.
It created interest. People come to us. They are happy to eat meat, they see the fields, they see our farm, they often see the producer who is there and who talks with them about his business, she says.
Currently, approximately 75% of sales are made at the store. A variety of products are offered at this location.
We have a great sausage made only with our meat, with no added pork. We have one with cheese from the Médard cheese factory in Saint-Gédéon, and we have one made with beer from Chouape, mentions Julie Coudé, specifying that she chose products that she and her partner particularly like to integrate them. in their recipes.
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Different products are on sale at the store.
Photo : Radio-Canada / Laurie Gobeil
Once we opened our store, it really went boom!
To better meet demand, the company will launch a website in January, through which customers will be able to order products to have them delivered directly to their homes.
A special meat
The herd’s calves are the result of a cross between 100% Angus cows and 100% Wagyu bulls. To insulate them from the cold, a straw mat covers the ground. With a herd of 500 animals, the farm is one of the largest in this niche in Quebec.
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The store is located in Normandin.
Photo : Radio-Canada / Laurie Gobeil
In order to promote maximum quality, the meat is aged between 21 to 25 days after slaughter. According to Fabien Villeneuve, consumers decide to eat beef protein less often, but they select it carefully. This explains why Wagyu meat is growing almost everywhere in Quebec.
It is truly quality beef with particular marbling and a buttery taste thanks to the melting fat. It’s really interesting. It’s very tender meat, explains the man who prefers this meat to 100% Wagyu. We already tasted it and found it too fatty, too intense.
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The calves are the result of a cross between 100% Angus cows and 100% Wagyu bulls.
Photo : Radio-Canada
Among restaurateurs
In addition to customers, some restaurateurs are also increasingly favoring Wagyu. The chef-owner of the Temaki restaurant in Chicoutimi, Michaël Tremblay, decided to turn to this type of meat because of its quality and its smaller environmental footprint. He bought around 24 oxen from the Levaluc farm, near Drummondville.
We make our sausages and processed products with slightly less noble meats and we keep the centers to make steaks, like T-bonesirloin, striploin and filet mignon, he explains.
Michaël Tremblay prefers to use meats produced in Quebec rather than outside the country.
I did the math, a lot of it comes from Australia at 16,800 kilometers. Let’s say that if we want to protect our planet, we might as well take beef that is raised here in the region or elsewhere in Quebec, he concludes.
2023-12-29 12:45:32
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