Bison meat is tender, low in fat and cholesterol, and high in protein. Our bison are raised in ideal conditions where they are free to roam magnificent and vast spaces devoid of any stressors. They are fed exclusively 100% natural forage, with absolutely no meat flour in their diet. They are also allowed to fatten naturally, without the use of any growth hormones.
These ideal conditions translate into optimal growth. Our bison cows typically weigh between 900 and 1,200 pounds; our bulls, between 1,500 and 1,800 pounds, though some specimens can easily exceed 2,000 pounds.
Red deer meat is full of flavour. It has a slightly woody taste with hints of hazelnut, making it a perfect match for aromatic and robust wines. Its mildly gamey taste will thrill lovers of good food, and its low fat content (especially saturated fat) makes it a healthy replacement for fattier meats. Red deer meat is an excellent source of several minerals, including iron and vitamin B2.
Current farming practices allow deer to grow in a healthy and natural manner. Among other things, these standards require feed that is free of growth promoters, hormones and animal by-products such as animal fat and flour (animal meat and bone meal). Antibiotics must be used rationally and only in extreme cases when prescribed by a veterinarian. These combined factors allow venison products to develop their full flavour naturally.
To maximize the quantity and quality of the meat, red deer must be fed 50% forage and 50% grains (wheat, barley, oats, peas and up to 10% corn). This mix optimizes the colour, taste, fat content and tenderness of the meat.
Canabec distributes products from Rougié, a company specializing in raising and processing Moulard ducks. Its cuts include breasts, legs and, of course, the famous duck foie gras. Rougié has built a strong reputation over the years for combining highly sophisticated equipment with proven traditional work methods. The company also adheres to strict quality standards when it comes to breeding and processing, enabling it to produce duck products of the highest quality. The company’s health and hygiene standards are also among the strictest in the industry.
Rougié ducks are fed a healthy diet that’s fully adapted to their specific needs. They are exclusively fed top-quality grains devoid of any growth hormones and animal fat. An entire team oversees their growth and health from birth to slaughter; these ideal conditions consistently result in optimal growth.
Rougié has adapted its methods over the years to a number of factors, including a changing climate, to ensure foie gras of exceptional quality. Two slaughterings a week guarantee product freshness, much to the delight of chefs who are always looking for foie gras of irreproachable quality.
There are approximately 72,000 wild elk in Canada. More than half (40,000) can be found in British Columbia – primarily in the Kootenays and the Omineca Peace region. A smaller population lives on Vancouver Island. Another 20,000 wild elk can roam freely in Alberta, mostly in the foothills of the Rockies and the Banff and Jasper National Parks.
As was the case with buffalo, human settlement has largely deprived elk herds of their natural habitat in the Canadian Prairies, though a few small dispersed populations still remain in the surrounding wooded areas and in the mountains to the west of the Prairies.
Elk are also farmed. Although they are raised primarily for their antlers, elk meat is particularly flavourful and tender. Hunters are highly fond of elk, which is one of North America’s big game animals.
The African guinea fowl is famous for its lean and tender meat. Although it is sold year-round in butcher shops and supermarkets, it has retained its reputation for being a more “festive” poultry.
Guinea fowl adapts well to a variety of culinary methods. It can be roasted, fricasseed, sautéed, grilled, steamed or wrapped in foil. Whatever works for your customary poultry will work equally well for Guinea fowl! Its delicate meat also lends itself well to both unusual and sweet & savory pairings, not to mention more exotic spices and flavours.
The exceptional tenderness of kangaroo meat has long been appreciated by Aboriginal Australians. Today, the Australian government promotes commercial kangaroo hunting as a means of population control.
Kangaroo meat is not only tender, but also healthy; it’s naturally low in fat and cholesterol and very high in protein and minerals. Kangaroo meat is also a natural anabolic that promotes the development of muscle mass rather than fat, and its fatty acids boast anti-carcinogenic, anti-diabetic and anti-hypertensive properties (source: Australian Commonwealth Scientific and Research Organization).
What makes kangaroo meat so delicious? The upper part of the native grass shoots that form the bulk of its diet.
When cooking kangaroo, the meat should thoroughly oiled and then seared, followed by a light cooking to either rare or medium-rare. No lengthy or covered cooking is required; grilling, sautéing or roasting will yield the best results.
Ostrich meat boasts truly impressive gastronomic and nutritional properties. One of its most unique characteristics is its colour. Despite what you might think, ostrich meat is not white, but actually red.
Ostrich meat lends itself to all kinds of culinary preparations. The legs in particular have a very delicate taste that will appeal to any palate. The meat is low in calories, fat and cholesterol (less than 2%), but rich in magnesium, phosphorus and potassium. It is also high in protein.
Our ostriches are raised according to traditional practices. They are free-ranging and fed a diet of corn, wheat, alfalfa, soymeal and proteins derived from plants and minerals.
With its many culinary possibilities, quail has been a popular choice among gourmets for centuries.
Its delicate taste is more pronounced and juicier than that of chicken. Quail eggs have also long been a popular choice and can be eaten in all the same ways as chicken eggs. Hard-boiled marinated quail eggs are especially used by restaurants to prepare appetizers, but can also be found in most gourmet shops.
What do you get when you add rabbit meat to your menu? A 100% Canadian product that’s also healthy!
Rabbit meat is tender, tasty and delicate. Rabbit meat is high in protein, Omega 3 and 6 and vitamin B12, while low in calories, cholesterol and sodium. It also makes a good alternative to poultry. Our rabbits are raised in the Mauricie region of Saint-Tite, Quebec, where they are bred in ideal conditions that translate into high-quality meat with amazing culinary virtues.
Our Saint-Tite “Hyplus” rabbits boast abundant meat of consistent quality and are recognized as a superior product due to the farm’s adherence to strict industry standards and radical departure from traditional breeding methods. The animals’ well-being is a key priority for the farm’s owner, Maxime Tessier, who is also the chairman of the Canadian Code of Practice for rabbit breeding committee. Maxime’s rabbits benefit from custom-built hutches, a tranquil and healthy environment, and feed that’s free of any animal by-products.
Stewed, grilled, braised, stuffed, confit, shredded… there are a 101 ways to enjoy our Saint-Tite rabbit meat any day!
The red meat from wild boar is a cross between pork and beef. Every part of the boar or sow can be used: the liver, kidneys, hindquarters, saddle, shoulder, back, etc. Depending on the age of the animal, the meat may or may not require marinating.