VG Blog

However you celebrate, VG Meats has everything you need for that delicious Mother’s Day brunch or dinner. Here are a few Mother’s Day notes from our team—we hope to see you soon!

May is a busy time of year for a lot of families, and also for the VG Meats team. Between our work on the farm, in our retail shops and in the community, there’s a lot going on at the moment! Here are a few highlights we wanted to share with customers.

VG Meats is pleased to carry applewood smoker pellets and wood chips from Furtado Farms. Here what you need to know—please visit us in store or contact us to learn more about these awesome products!

We talk about Ontario beef a lot because it’s something we’re passionate about—a key part of producing high quality, delicious, regenerative products right here in your community using holistic management. You’ve also seen us get excited about Ontario pork and poultry, plus all of the incredible locally-sourced snacks, condiments and more we offer at our retail locations in Simcoe and Stoney Creek. But there’s another awesome local product we haven’t talked about much lately: Ontario lamb.

If you’re ready to stock up your fridge and freezer with amazing local products that are perfect for grilling, VG Meats is the place to go. Here’s a shopping list to help get you started—for personalized recommendations from our butchers or the rest of our local food-loving team, please give us a call or speak to our staff in store. We look forward to seeing you!

Bayfield Provisions is a boutique granola bakery that started in the village of Bayfield, Ontario and now has a location in Toronto. This awesome supplier crafts high quality, deeply flavoured, small-batch granolas that are made fresh weekly using local gluten-free oats, local maple syrup, extra virgin olive oil and lots of good-for-you nuts, seeds and fruits.

Easter weekend is here! It’s been a very busy couple of weeks on the farm and in our retail locations as we prepare for the holiday, but no matter how busy it gets, we are feeling gratitude above all else.

Easter Sunday is just over a week away, so the VG Meats team is busy preparing all of your holiday orders! We’re also looking forward to some delicious local food and quality time with our own families over the holiday weekend. We hope that whatever your plans are, you get to enjoy the same!

As you plan your Easter menu, here are a few dinner ideas to get you started. If you’re hosting Easter brunch instead of dinner, consider grabbing some farm-fresh eggs, peameal bacon, classic pork bacon and other family favourites. We’ve got plenty of delicious breakfast items to choose from in store and online! Now back to dinner—if you’d like personalized recommendations or help placing your holiday pre-order, please contact us—we’d be glad to help.

Here’s something we know about our customers: they want to buy delicious, high quality, regenerative, local food for their families AND they want to save money on their weekly grocery bill. That’s a pretty tall order—but it’s not impossible. In fact, we’ve been working hard to make this a reality for our customers and the communities we’re a part of.

March is here and the Easter Bunny is on its way! This holiday weekend is special to a lot of families, and we’re looking forward to a wonderful Easter weekend with our loved ones. Whether you gather with family, attend church services, participate in a community Easter egg hunt or all of the above, we hope you have traditions of your own to look forward to!

If you know and love VG Meats, you’re probably familiar with a lot of our products—the incredible Ontario beef, poultry and pork products, or our homestyle prepared dishes that are ready to heat and serve. But as we continue to add amazing local products to our shelves, you may not be able to keep up!

If you look at the calendar, spring is still a little over three weeks away—but that hasn’t stopped us from dreaming about it. We’re thinking about blue skies, warmer weather, longer days with plenty of sunlight! Plus, plenty of exciting work happening on the farm (we’ll tell you more about that another day).