Les grosses coupes de viande à cuisiner cet automne

4 Best large cuts of meat to cook this fall

15 October 2023

Are there any aromas more delicious than those that come from a piece of meat slowly simmering in the oven for hours? Here we offer you 4 large cuts of meat to order and cook this fall in order to scent your home with comforting scents and satisfy the appetite of the whole family.

In addition to being delicious,Buying and cooking large cuts of meat has many practical and economical benefits. In fact, this allows: 

1. Money Saving:

One of the main benefits of buying large cuts of meat is saving money. Large cuts of meat are often less expensive per pound or per kilo than smaller cuts. This means you can get more meat for your money, which is ideal if you have a large family or want to prepare meals for several days.


2. Culinary versatility:

Large cuts of meat are incredibly versatile in the kitchen. You can use them to prepare a variety of dishes, from roasts to stews to grills. This versatility allows you to vary your menu while using the same cut of meat, which is practical for meal planning.


3. Less preparation time:

Buying large cuts of meat can also save you time in the kitchen. You don't need to cut up and prepare several individual pieces, which reduces the time spent on preparation. Simply prepare the large piece of meat once, then cook it as required.


4. Less waste:

When you buy large cuts of meat, you generally have less waste to deal with. Small cuts of meat often leave bones and offcuts, while a large cut of meat generally has fewer unusable leftovers. This reduces food waste, which is both economical and ecological.


5. Preparing for the future:

When you buy a large cut of meat, you can prepare some of it for the future. For example, you can cut the meat into individual portions, freeze them and take them out as and when you need them. This way, you'll always have meat on hand for quick meal preparation.


6. Meal for a Crowd:

If you're planning to entertain guests or cook a large meal for the whole family, a large cut of meat is a wise choice. It can feed a large group of people, which is convenient and economical compared to buying several smaller cuts of meat.

Here are 4 large cuts of meat to try this fall for your meals! 


Tied pork shoulder roast

Rôti d'épaule de porc (1.81 kg)


Our pork shoulder roast comes from the farm Rang 4. This raises pigs on a grain diet, without the addition of antibiotics or growth hormones.


  • 1 tied pork shoulder roast (1,81 kg)
  • Salt and pepper to taste
  • 3-4 cloves of garlic, minced
  • Fresh aromatic herbs (thyme, rosemary, sage)
  • Olive oil
  • Chicken or vegetable broth


Cooking steps

1. Preparing the roast:

  • Remove the pork shoulder roast from the refrigerator about 30 minutes before cooking so that it reaches room temperature.
  • Preheat your oven to 320 °F (160°C).


2. Seasoning:

  • Generously rub the pork shoulder roast with salt and pepper on all sides. Make sure to massage the spices so they penetrate the meat well.
  • Insert thin slices of garlic into incisions made in the roast.
  • Brush the roast with olive oil to help form a golden crust.


3. Cooking:

  • Place the roast in a large casserole dish or baking dish. Add fresh aromatic herbs around the roast, such as thyme, rosemary and sage.
  • Pour about 1 to 2 cups of chicken or vegetable broth into the bottom of the casserole dish to prevent the roast from drying out while cooking.
  • Cover the casserole dish with a tight-fitting lid or foil.


4. Slow cooking:

  • Cook the roast in the preheated oven for approximately 3 to 3.5 hours. This will allow the meat to become tender and juicy.
  • While cooking, check occasionally to make sure the liquid doesn't evaporate completely. If necessary, add a little more broth.


5. Checking doneness:

  • Use a meat thermometer to check the internal temperature of the roast. For medium-rare meat, it should reach around 70-75°C.
  • Once the temperature is reached, remove the roast from the oven and let it rest for about 15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it juicier.


6. Cutting and serving:

  • Slice the roast into thin slices and serve with the cooked herbs and cooking juices as a sauce.


Ideas for preparing it

  • Apple sauce: Serve the roast with a delicious cinnamon and brown sugar apple sauce for a sweet touch.

  • Mustard and honey: Mix Dijon mustard, honey, and balsamic vinegar to create a sweet and tangy sauce that pairs perfectly with pork.

  • Braised cabbage: Serve pork shoulder roast with bacon-braised cabbage for a classic combination.

  • Roasted vegetables: Serve with roasted vegetables like carrots, potatoes, and onions for a complete meal.


Pot Roast 

Rôti de côtes croisées désossé de boeuf nourri à l'herbe


Pot Roast is a timeless classic. Our beef is grass-fed, meaning it has spent its life grazing on grass in a pasture. In addition, the farm ofAnjou and son raises high-quality beef, without using antibiotics or hormones. So here's how to cook a boneless short rib roast. 


  • 1 grass-fed beef chuck roast (908g)
  • Salt and pepper, to taste
  • Fresh aromatic herbs (thyme, rosemary, savory, for example)
  • Olive oil



1. Preparing the roast

  • Start by removing the chuck roast from the refrigerator about 30 minutes before cooking so that it reaches room temperature. This allows for more even cooking.
  • Preheat your oven to 350 °F (180°C).


2. Seasoning

  • Season the cross rib roast generously with salt and pepper on all sides. Be sure to rub the spices into the meat for maximum flavor.


3. Aromatic herbs

  • Finely chop your fresh aromatic herbs, such as thyme, rosemary and savory. Mix them with olive oil to create a fragrant marinade.


4. Marinade

  • Brush the roast with the aromatic herb marinade. This step adds flavor and moisture to the meat.


5. Cooking

  • Place the beef chuck roast in a suitable baking dish on a rack to allow the heat to circulate evenly.
  • Place the roast in the preheated oven and cook for approximately 25 to 30 minutes per pound of meat. Use a meat thermometer to check the internal temperature. For medium-rare meat, aim for a temperature of 60-65°C, but remember that the temperature will continue to rise slightly during resting.


6. Rest

  • When finished cooking, remove the roast from the oven and cover lightly with foil. Let sit for 15 to 20 minutes to allow the juices to redistribute inside the meat.


Ideas for preparing it

  • Red wine sauce: Serve the roast with a delicious red wine sauce made from the cooking juices, red wine, shallots, mushrooms and herbs. Reduce the sauce until it thickens and serve it as a side dish.

  • Herb crustaceans: Before cooking the chuck roast, spread a crust of herbs mixed with breadcrumbs on top for a crunchy and fragrant texture.

  • Roasted vegetables: Serve roast with roasted vegetables like potatoes, carrots and onions for a complete meal.

  • Fresh salad: Serve the sliced roast on a bed of green salad with a light vinaigrette for a light, summery meal.


Lamb leg

Gigot d'agneau


Cooking a lamb leg can seem intimidating, but with the right method and a few tips, you can prepare a delicious dish that will impress your family! 


  • 1 semi-boned leg of lamb (3kg)
  • 4 cloves of garlic, cut into thin strips
  • 2 sprigs of fresh rosemary
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 250 ml of chicken stock or white wine (for cooking)



1. Preparation of the lamb

  • Remove the lamb leg from the refrigerator about 30 minutes before cooking so that it reaches room temperature. This allows for more even cooking.
  • Preheat your oven to 420 °F (220°C)


2. Seasoning

  • Cut the flesh of the leg using a sharp knife and insert slices of garlic and small sprigs of rosemary into the slits.
  • Brush the lamb leg with olive oil and sprinkle generously with salt and freshly ground black pepper. The garlic and rosemary will infuse the meat with delicious flavor.


3. Cooking

  • Place the lamb leg in a baking dish on a rack so that the heat circulates well around the meat.
  • Pour the chicken stock or white wine into the bottom of the dish. This will help keep the meat juicy while cooking.
  • Place the lamb leg in the preheated oven and cook for 15 minutes at 420 °F to sear the meat well. This will give a nice golden color to the exterior.


4. Temperature reduction

  • After the first 15 minutes, reduce the oven temperature to 350 °F (180°C).
  • Continue cooking for approximately 20 to 25 minutes per pound of meat for medium doneness. Use a meat thermometer to obtain the desired doneness: 60-65°C for medium.


5. Rest

  • Remove the lamb from the oven and wrap it in foil. Let it sit for at least 15 to 20 minutes. During this time, the meat will continue to cook lightly and the juices will distribute evenly.


Ideas for preparing it

Once your lamb leg is cooked to perfection, you can serve it with different toppings and sauces, depending on your preferences:

  • Mint sauce: Prepare a fresh mint sauce to accompany your lamb. Mix chopped mint, Greek yogurt, lemon juice, salt and pepper for a light and refreshing sauce.

  • Roasted potatoes : Roasted potatoes are a great side dish. Cut them into pieces, add olive oil, rosemary, salt and pepper, then bake them until golden and crispy.

  • Seasonal vegetables : Serve the lamb leg with roasted seasonal vegetables, such as carrots, zucchini or asparagus, for a balanced meal.

  • Gratin dauphinois: If you're looking for a creamier option, a gratin dauphinois is a great choice. Potato slices cooked in cream sauce, sprinkled with cheese and baked until golden and creamy.


Whole roasted chicken 

Poulet entier rôti au four


At the Ferme des Voltigeurs, the chickens feed on 100% vegetable grains, benefit from a larger space to move, do not receive any preventive antibiotics and are cooled by air and not by water. Their flesh is tastier, less fatty and loses almost no volume when cooked. 

Here is a step by step guide on how to cook our whole chicken from the Voltigeurs Farm as well as ideas for preparing it. 


  • 1 entire chicken (weight of your choice)*
  • Salt and pepper to taste
  • Olive oil or melted butter for brushing

*It is possible to choose between a smaller whole chicken, between 1.4 and 1.7kg, or a larger whole chicken, between 1.7 and 2.2kg. 


Steps for cooking roast chicken

1. Preheat the oven: Preheat your oven to 430°F (220°C) for initial cooking at high temperature, then reduce temperature to 350°F (180°C) thereafter.


2. Prepare the chicken:

  • Make sure the chicken is clean and dry inside and out. If necessary, remove the giblets and neck from inside the chicken.
  • Sprinkle the inside of the chicken with salt and pepper.
  • You can also stuff the chicken with fresh herbs, lemon wedges or garlic for added flavor.


3. Attach the wings: Tie the chicken's wings behind its back to prevent them from burning while cooking.


4. Brush the chicken: Generously brush chicken skin with olive oil or melted butter. Season it with salt and pepper.


5. Place the chicken in the oven: Place the chicken in a large roasting pan or on a rack in a baking dish. Place it in the preheated oven.


6. Cooking at high temperature: Cook the chicken at 220°C for around 20 to 30 minutes. This will help brown the skin.


7. Reduce the temperature: After this first high temperature cooking phase, reduce the oven temperature to 180°C.


8. Slow cooking: Continue cooking for approximately 20 minutes per pound (450 g) of chicken. Use a meat thermometer to check that the internal temperature of the thigh reaches 75°C to ensure complete cooking.


9. Let it rest: Once cooked, remove the chicken from the oven and let it rest for 10 to 15 minutes. This will allow the juices to distribute evenly and keep the meat juicy.


Ideas for preparing roast chicken

  • Sauce with cooking juices: Use the cooking juices to make a delicious chicken gravy. Deglaze the roasting pan with chicken stock, white wine or cream for a flavorful sauce.

  • Roasted vegetables: Place vegetables like carrots, potatoes and onions around the chicken to roast in the drippings. They will be an excellent accompaniment.

  • Spices and herbs: Season the chicken with spices or herbs of your choice. Thyme, rosemary, paprika or lemon will add a unique touch of flavor.

  • Toppings: Serve the chicken with garnishes such as lemon wedges, olives, capers, or slices of crispy bacon to add texture and flavor.


*We also have an option to organic whole chicken which comes from Charlevoix organic meatsOrganically raised chickens benefit from grains grown without the use of pesticides, insecticides, chemical fertilizers or GMOs. 


With the right cooking techniques and tips, you will be able to create several meals that are both economical and simply delicious! Feel free to experiment with marinades and seasonings to customize these classic dishes to your taste. Enjoy your food !

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