A uncommon breed in Sainte-Perpétue – Le Courrier Sud

SAINTE PERPETUE. In 1995, Raynald Roy and his spouse Nancy Therrien determined to transform the household enterprise from conventional dairy cow breeding into an elk and crimson deer breeding farm. A twist that turned out to be a win. 28 years later, Ferme Le Roy du Cerf is without doubt one of the few firms that controls each stage of manufacturing, from breeding to the sale of the processed merchandise.

Raynald Roy grew up on his dad and mom’ farm in Sainte-Perpétue and took over from them. He says that in 1995 it will have been vital to speculate closely to construct a brand new barn and enhance the variety of cows. Monetary establishments have been unwilling to finance this growth. As a substitute, Mr. Roy decides to promote the cows and begin an uncommon breeding enterprise, particularly breeding crimson deer and elk.

“It began within the ’90s. A number of producers have began breeding. Many have given up as a result of they need to market. »

200 animals stay on the Le Roy du Cerf farm. Regardless of its identify, there are solely moose in the present day, as Mr. Roy explains. “We began with crimson deer and have at all times bred to a bull moose. We crossed animals, we ended up with females and males which might be 95% or extra elk blood. The animal is similar to the moose. »

The mating season extends from September to November and births happen from Could to July. Every feminine can solely have one child.

Elk meat, like many sport meats, has much less fats in comparison with beef. Nancy Therrien describes his style: “Meat is tastier and extra connoisseur. The style is finer. Some say it comes near caribou. Elk meat is wealthy in iron and protein.

From the farm to the desk

The Le Roy du Cerf farm produces roughly 15,000 kilos of meat per yr. The producer believes that the important thing to the success of his firm is that the corporate markets and processes its merchandise itself.

“We began advertising and marketing ourselves. We have now no selection however to drive like this. We completely want to boost and promote our meat. You’ll be able to’t have one with out the opposite: the store doesn’t work if the farm isn’t there and vice versa. »

Nancy is accountable for the boutique, which has been based mostly in Drummondville since 2010. Since she and her daughter Karolane endure from gluten intolerance, the entire boutique’s merchandise are gluten- and allergen-free. “We concentrate on meals allergy symptoms. Moose don’t comprise beef protein. Most menus are ready with elk. »

Within the retailer you’ll in fact discover items of elk meat, but additionally sausages, chilly cuts, pies, home made dishes and desserts. The elk sausages ready by Ms. Therrien comprise fewer preservatives. “I take advantage of much less nitrites. The shelf life is shorter, however I favor to make it usually and have a contemporary product. It’s much less dangerous to the abdomen as a result of it accommodates fewer nitrites. »

The shop moved to a extra industrial space of ​​Drummondville nearly 5 years in the past. The presence of a SAQ close by ensures an inflow of shoppers who’re open to discovery and more and more loyal, based on Ms. Therrien. “There are an increasing number of clients who need to eat higher. The merchandise aren’t actually dearer than what you’d discover with beef. »

The shop additionally provides non-traditional meats from different Centre-du-Québec producers, together with wild boar, ostrich, alpaca, bison, horse, duck, rabbit, guinea fowl, quail and lamb.

Some supermarkets promote Roy du Cerf merchandise in Trois-Rivières, Sherbrooke and Quebec. “Grocery shops is not going to have all of the cuts that we’ve in retailer,” specifies Mr. Roy.

Le Roy du Cerf additionally has a lot of eating places amongst its clients, together with the resto-bistro l’Entracte in Drummondville and the connoisseur restaurant Au pasture in Sainte-Perpétue. Ms Therrien says the variety of eating places they provide is restricted. “We don’t take many as a result of we received’t be capable to meet the demand if we need to promote some within the retailer. »

One other market the farm is tapping into is elk antlers, referred to as velvet antlers due to the down that covers them. The wooden harvested earlier than calcification is bought to processors who grind it into capsules with none components. Beforehand, some manufacturing was carried out in Quebec, however the variety of patrons of this uncooked materials is lowering.

“It’s all going to Alberta. They flip them into powder. We nonetheless have one thing to promote within the retailer, however we purchase it from one other producer,” explains the couple, who produce round 500 kilos of wooden per yr. Based on Mr. Roy, this materials has constructive well being properties. “It’s good for blood circulation, arthritis and osteoarthritis. »

And the following era?

The couple’s three kids are concerned in life on the farm, however it’s too early to conclude that their son or considered one of their daughters will take over as the 2 house owners strategy retirement. As Ms. Therrien mentions, every baby has their very own space of ​​experience.

“Our son (Anthony) is an electrician, considered one of our daughters (Rachèle) is finding out animal manufacturing and she or he is a mechanic at Nicolet in New Holland. Karolane is within the closing yr of her design research at Cégep de Trois-Rivières. She takes care of the administration and the practice, she is the one who is aware of the animals with Raynald, she additionally takes care of the births. The three are nonetheless a bit concerned. Sooner or later they need to take over. However they’re nonetheless younger. »

The Le Roy du Cerf farm in Sainte-Perpétue operates its retailer at 349 rue Janelle in Drummondville.

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