Cooking instructions

It's easy, quick and tasty

Make your life easier with Les Aliments Roby

DEFROST We recommend that all of our products be thawed for

6 to 12 hours in the refrigerator.


Alternatively, vacuum-packed products can be thawed in cold water, in their plastic packaging, in order to retain flavor. For best results, meats should be at room temperature before cooking.

ATTENTION:

Since our meat is very lean, it requires 10% to 20% less cooking time.

Cooking our top quality meats

Beef aged 58 days - Roby

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  • Filet Mignon Chateuabriand

    Filet mignon is a very lean meat, so it requires less cooking time. In order to appreciate its tenderness as well as all its flavor, rare cooking is therefore suggested.

  • Barded filet mignon
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  • Rib of Beef Roby
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  • Roast beef

    Marinate the roast or season to taste. Place on a 350 ° F baking sheet for about 40 minutes.

  • Veal escalopes

    Defrost and soften the cutlets. Marinate in a mixture of olive oil, red wine vinegar, garlic, parsley, salt and pepper. Dip in beaten eggs to then coat with Italian bread crumbs and fry in a pan. Ideal for Veal Parmesan, Veal Marsala, Veal Cordon Bleu, etc.

Quebec Chicken

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  • Chicken breast

    Defrost and use as fresh or fantastic baked or broiled. Can be cooked frozen 5-6 minutes per side, brush with barbecue sauce, great for WOK, very lean, do not overcook.

  • Chicken kebab

    Can be broiled or baked when frozen at 400 ° F for 20 minutes. Turn after 10 minutes. If thawed, cook 5 minutes per side

  • Chicken cutlets

    Defrost and soften the cutlets. Marinate in a mixture of olive oil, red wine vinegar, garlic, parsley, salt and pepper. Dip in beaten eggs to then coat with Italian bread crumbs and fry in a pan. Ideal for Veal Parmesan, Veal Marsala, Veal Cordon Bleu, etc.

  • Cornaille chicken

    BBQ: 30-35 minutes over medium heat. Wrap in aluminum foil. Cover for the first 25 minutes of cooking and uncover for the last 10 minutes by brushing with sauce

  • Stuffed chicken

    When frozen, bake at 400 ° F for 30 to 35 minutes. Can be cooked in the microwave at medium or high temperature for 3 to 6 minutes. Serve topped with a white or cream sauce.

  • Chicken wings

    (pre-cooked product) If frozen, bake at 425 ° F for 30 to 45 minutes.

Pig

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  • Sleeve pork chops

    Cook on the BBQ at medium power for about 4 to 6 minutes per side for a slightly pink cooking.

  • Raised odds

    Preheat the oven to 200 ° C (400 ° F). Remove the ribs from the bag. Place the ribs on a baking sheet lined with foil or parchment paper. Bake 15 to 20 minutes, if thawed, or 25 to 30 minutes, if frozen.

  • Coq au Porc

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  • Pork tenderloin

    Thaw, coat with oil and roll in a mixture of dry mustard and brown sugar. Bake at 400 ° F (250 ° C) for 20 minutes or bake without seasoning and top with dijonnaise sauce.

Seafood

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  • LANGOUSTE TAIL

    Can be broiled or baked when frozen at 400 ° F for 20 minutes.

  • LANGOUSTINE

    Thaw, cut the back of the tail and remove the vein. Cover with bread crumbs and garlic butter. Bake for 5 minutes at 425 ° F, or follow same directions as lobster tails.

  • KING CRAB LEGS

    When frozen immerse in boiling water for 3 minutes. Remove and rinse with cool water. King crab can be eaten cold if it is simply thawed because it has been cooked beforehand.

  • SCALLOPS

    Thaw and steam. Serve with Coquille or Newburg sauce. Wrap in bacon, insert a toothpick and roast for 5 to 6 minutes. Excellent as an appetizer and in a wok.

  • ST-JACQUES SHELL

    When frozen, bake at 375 ° F to 400 ° F for 20 minutes or in microwave for 3 to 4 minutes at high temperature.

  • SEAFOOD CREPES (frozen)

    Preheat 375 ° F (190 ° C). Place the pancakes on a baking sheet, cover with foil, heat for 15 to 20 minutes. Remove aluminum foil for the last 5 minutes (if frozen, add 5-10 min.)

  • STUFFED TROUT / SOLE / ROUSETTES

    Place a few slices of onion on a baking sheet and then place the fish on it. Add white wine, garlic butter, lemon juice, set and pepper. Bake at 350 ° F for 30 minutes. Can also be cooked in the microwave.

Wild meats

Big game meat is similar to beef. It can be cut and cooked in more or less the same way. It can be substituted for beef in most recipes as long as the cooking time and intensity is reduced. It is preferable to consume the large rare or pink game as much as possible in order to retain the flavor and tenderness of this meat. However, you must sear the piece of game over high heat to lock in the flavor.

Wild Meats

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  • Bison

    ​BISON

  • Boar

    Wild boar meat, which is almost burgundy in color, is called venison. It is tender and juicy meat. The wild taste of the meat, although delicate, takes on its full extent accompanied by a fruity sauce.

  • Ostrich

    A very fine game taste. Cooking with meat remarkably low in fat, calories and cholesterol. It is pink or even bleeding that you will prefer it.

  • Caribou

    A very fine game taste. Cooking with meat remarkably low in fat, calories and cholesterol. It is pink or even bleeding that you will prefer it.

  • Red deer

    A very fine game taste. Cooking with meat remarkably low in fat, calories and cholesterol. Red Deer meat is rich in protein, iron and vitamin B (with a much lower fat value than beef or pork).

  • Duck / Guinea fowl confit

    (thawed) Preheat the oven to 350 ° F (190 ° C). Cook for 25 minutes.