I’m part of a new generation in this business — the same family, the same plant, just a different starting point than my father and uncles. They came from the farm. I came through the packaging room.

I started helping after school and on weekends when I was young. No one wanted me near the knives at first, so I learned the work from the other end: selecting cuts, checking quality, weighing, labelling, pricing, and packing orders so they leave the plant ready for our customers.

In 2015 I joined full-time. Fast forward to today and you’ll find me at the front order desk — fielding calls, answering questions, and managing our digital venture, GlengarryTraditions.ca, where people can order real meat and have it delivered to their door. I still spend time hand-butchering, packaging, and preparing orders. I know the whole process. When someone is away, I step into almost any role — loading trucks, processing chicken, or preparing specialty cuts. We build that kind of cross-training into everything we do — it’s one of our quiet strengths. Many of the people I work with have been here more than fifteen years. There’s real respect here, and it shows in the work.

We’re the only federally licensed meat processing plant in Eastern Ontario. That means regular lab testing, strict safety systems, and a level of accountability that matters when you’re feeding families. I believe it’s important people know where their meat comes from and how carefully it’s handled.

For me, the best part is still the simplest: good hand-butchered meat, carefully prepared, flash-frozen, packaged, and shared around a table.

Selecting, cooking, and eating real food is something that connects all of us.

Welcome to Renée’s Table.

This is a place for real food and real meat — recipes, practical tips, honest conversation, and anything else worth talking about when we sit down to eat.

Pull up a chair. I’m glad you’re here.