Bœuf Québec: a 100% local product, available at IGA

Bœuf Québec: a 100% local product, available at IGA

With the Bœuf Québec products, IGA gives you access to quality meat while supporting our local producers. They work hard to deliver excellence from the farm to your table, in a perspective of sustainable development. Discover the line of products available, along with tips and tricks for making them the star of your plate: ground beef, smoked meat, striploin steak or top sirloin medallions. Just one bite is all it takes to appreciate the flavour and tenderness that comes with beef raised by Quebec producers!

When you choose Bœuf Québec products, you help support our local economy, as well as local businesses and products.

Quebec beef: a taste of home

Our local farmers are proud to produce some of the best beef in the world. Rated AA+, it stands out for its flavour and tenderness. In addition to being produced in compliance with world-class standards, Bœuf Québec ensures the traceability of its products and applies quality control measures. A corn and grain-based diet is another important factor that guarantees a unique, rich taste.

This distinctive taste is sought by both consumers and the province’s biggest chefs, including Dave McMillan from the popular Montreal restaurant Joe Beef.

Discover the line of Quebec-certified beef products



 Made of smoked beef brisket, it is cut into thin slices and wrapped in four individual vacuum pouches for greater freshness. It can therefore keep longer in the refrigerator or freezer, so it’s always on hand for a quick bite or improvised meal. Making a smoked meat pizza is easy as 1, 2, 3—perfect for a casual dinner with friends.

Pro tip: Change things up with a smoked meat club sandwich! Simply follow the classic recipe, replacing the chicken with smoked meat. And serve it with a delicious house coleslaw!


 A top-quality lean ground beef that is delicious and practical for all your favourite recipes—burgers, chili, shepherd’s pie, kefta-style skewers, tacos… Kick off barbecue season with a gourmet lean ground beef burger. In a pinch? Our rapido presto tacos are sure to save the day! Plus, its vacuum pouch keeps it fresh longer. It’s a win-win!  

Pro tip: Have you ever tried adding applesauce to your ground beef patty mixture? It’s Ricardo’s foolproof way to give your meat a smooth texture. Discover other BBQ tricks from Ricardo!


Aged 21 days and certified AA+, this striploin steak offers exceptional tenderness and flavour. Want to impress that special someone? A striploin steak grilled to perfection, served with a seasonal asparagus salad and Quebec cheeses, is sure to do the trick.

Pro trick: Marinate your striploin steak a few hours in the fridge for an even more tender and savoury meat! Spices, garlic, soya sauce, Worcestershire sauce, apple cider… open up the pantry and create your own special marinade!


Are you familiar with the “baseball” cut? Cut from the centre of the sirloin, this steak is simply succulent! Certified AA+ beef, aged for a minimum of 21 days, and mechanically tenderized for a melt-in-your-mouth texture. This beef medallion is delicious cooked in the oven or grilled on the BBQ and served with your very own homemade sauce.   

Pro tip: Use your leftover red wine to deglaze and make flavourful sauces. Red wine and green onions, red wine and balsamic vinegar, red wine and red grapes . . . learn how to make delicious sauces with Ricardo!

A word from local producers and farmers

Jean-Marc Paradis

“Producers care about the environment and wellbeing of their animals. That’s why it’s only natural that we’re committed to Quebec consumers and focused on a sustainable production.”   

-Jean-Marc Paradis, Ferme Roda (St-Anicet), calf and steer producer, and proud partner of Programme Bœuf Québec

Marie-Claude Mainville

“For us, Bœuf Québec brings us closer to consumers . . . people have been waiting and wanting after this product for a while now.”

- Marie-Claude Mainville, Groupe Janor (Farnham), calf and steer producer, and proud partner of Programme Bœuf Québec

Ricky Gasser

“By choosing a steak or cut of meat from Quebec, you’re encouraging our province’s overall economy. We aim to offer only the best, and we accomplish this through our traceability, the food we give our animals, and the way in which we raise them.”

- Ricky Gasser, Ferme Gasser Ltée (Pike River), calf and steer producer, and proud partner of Programme Bœuf Québec

Mathieu Claessens

“We make a quality, local product, using local ingredients and animals.”

- Mathieu Claessens, Ferme Claessens et fils (St-Simon) calf and steer producer, and proud partner of Programme Bœuf Québec

The secret’s in the sauce

Add even more flavour to your grilled beef with homemade sauces. When hosting a get-together, prepare your sauce ahead of time. That way, when your guests arrive, all you’ll have left to do is cook your meat on the stovetop or BBQ and top with your delicious sauce. Here are two classics you can’t go wrong with:

  • Beef medallion + blue cheese sauce
  • Strip loin + red wine and mushroom

Tips and tricks for cooking the perfect steak

  1. Take your meat out of the fridge 30 to 60 minutes prior to cooking.
  2. Season both sides of your meat with salt just before cooking.
  3. Stovetop: Heat pan over high heat. Add a drizzle of oil and knob of butter. Wait until butter foams, then add the meat. When desired doneness is reached, flip the meat and spoon 2 to 3 tablespoons of the cooking fat over top.
  4. BBQ: Ricardo explains the difference between direct and indirect heat. Watch his short video here!
  5. It is recommended to cover steaks or larger cuts of beef with aluminum foil and let rest a few minutes so that the blood distributes evenly throughout the meat and the flesh becomes more tender.

Rare, medium, or well done?

The most reliable way to ensure you’ve obtained your preferred doneness is to insert a meat thermometer into the thickest part of the meat, all the way to the middle.

Internal temperature chart according to Health Canada for pieces and whole cuts of beef:

Doneness Internal colour Level of firmness Internal temperature
Rare red slightly firm 63 °C (145 °F)
Medium pinkish firm 71 °C (160 °F)
Well done grey very firm 77°C (170 °F)

*For ground beef, the internal temperature should be at least 71 °C (160 °F).

For mechanically tenderized beef cuts, such as medallions, the internal temperature should be at least 63 °C (145 °F).