If you are one of the many consumers who still fear the idea of buying and using frozen meat, you are not alone. With so many versions and methods for defrosting, the idea of using frozen meat can be a bit intimidating. The good news? It’s actually extremely simple and, when done properly, will not in any way take away from the delicious flavour of VG Meats. Want proof? Try this recipe for Italian beef stew with stewing beef, formerly known as “frozen”.

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Let’s face it: It’s cold out. What we all want and need right now is a warm, comforting bowl of soup at the end of a long day and we’re pretty sure we’ve got just the right recipe.

Try our recipe for chef created Hearty Smoked Sausage & White Bean Soup. It’s easy to make plus, it’s meaty.

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The technology is out there to rebuild the Canadian beef industry, but not much is happening.

“There are a lot of things we could be collecting on beef that frankly we do a terrible job on,” said Mike McMorris of the web based tracking system BIO.

He called Canada’s traceability system a step in the right direction to gather and share information, but it is not doing enough.

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