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MEAT
meat
Come and enjoy our Halal meat choices, Reserve your cuts!
VEAL
Shank, Shoulder, Chop, Minced Meat, Filet Mignon.
VEAL IS considered to be RESERVED FOR CATTLE younger than 8 MONTHS. THIS MEAT IS AN EXCELLENT NICHE OF VITAMIN B WHICH PLAYS A MAJOR ROLE IN HUMAN METABOLISM. VEAL HELPS PRODUCE ENERGY FROM FATS, CARBS AND PROTEINS. Marché Ariya WORKS continously WITH QUEBEC FARMS TO ENSURE THAT ALL OUR FRESH MEATS ARE PRODUCTS FROM QUEBEC.
THE CALF HOCK CONTAINS NUMEROUS SOFT AND FLACCID TENDONS WITH NO CONSISTENCY, WHICH IS THE LOWER PART OF THE CALF LIMBS. THE SHOULDER, HOWEVER, IS THE FORMER LIMB OF THE ANIMAL, THIS PART OF THE CALF IS SOLD BONE-IN OR DE-BONED AT THE CUSTOMER’S REQUEST.
MARCHÉ ARIYA RECOMMENDS THE VEAL SHOULDER BECAUSE IT IS PERFECTLY SUITED TO ALL THE COOKING SPECIFICATIONS: ROASTED, BRAISED AND SAUTEED. VEAL CHOPS ARE SOFT AND VERY APPETIZING, IDEAL FOR LARGE OR SMALL OCCASIONS. VEAL CHOPS ARE FAST AND EASY TO COOK, GRILLED, FRIED EVERYTHING GOES JUST AS ANY OTHER PART OF THIS ANIMAL.
BEEF
Shank, Shoulder, Chop, Minced Meat, Filet Mignon.
Beef over 12 months of age, THE ANIMAL IS CASTRATED AND NOURISHED FOR YEARS IN ORDER TO OBTAIN GOOD AND TENDER MEAT. Beef is a red meat that contains rich resources such as vitamins and minerals that are useful for the proper functioning of the human body.
WHEN IT COMES TO BEEF, YOU SHOULD KNOW THE AGE OF THE ANIMAL. Each part of the beef has its peculiarity. Some parts are fatty and hidden in what is referred to as marbled flesh. At the time of cooking the fat melts and gives way to soft flesh of an incredible smell.
ALL BEEF PARTS ARE CATEGORIZED. A1 QUALITY FOR GRILLING, ROASTING OR FRYING, WHILE OTHER PARTS OF OTHER CATEGORIES ARE FIRMER AND SHOULD BE SIMMERED. BEEF HAS SEVERAL PIECES OF MEAT THAT ALSO ALLOW THE DIVERSITY OF RECIPES TO UNIQUE TASTES.
chicken
THIGH, BREAST, WINGS
Poultry raised for human consumption. Chicken has several parts including thighs, breast and wings all as good as each other depending on the tastes and choices of consumers.
Chicken consumption has been on the rise for several years. Chicken is known throughout the world for its low fat consumption. White flesh is also less fat than brown flesh, but both provide over a dozen essential vitamins and minerals.
lamb
Shank, Shoulder, Chop, Minced Meat, Filet Mignon.
IT IS A TENDER AND TASTY MEAT, FOR A HEALTHY AND BALANCED DIET. LAMB PLAYS AN IMPORTANT ROLE DUE TO ITS HIGH VITAMIN B CONTENT, AND IS AN EXCELLENT PROTEIN NICHE.
Lamb is as nutritious as any other meat. It is also present in lipids (fats), more or less according to the pieces: those of the first category (leg, ribs, shoulder) are much less so than others. It has a high content of saturated acids. Cholesterol accompanies them in some offal which is full of them: the brain and the kidneys. Therefore, it is not recommended to cook with butter (which contains a lot of saturated fats).
Lamb provides mineral salts, mostly phosphorous, but also iron as well as calcium and magnesium in small quantities.
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