A Letter To Our Customers From Our General Manager Regarding COVID-19
To all of our hard-working, determined and resilient customers:
It is no secret that all of us in the hospitality industry are up against some challenging times ahead. I felt it was important to let you know that as we operate in this uncertain environment and with more obstacles to conquer ahead, there is one thing you can count on - the Intercity Packers team will strive to provide your business with the prompt customer service, excellent product quality and embody the Yes, We Do! attitude that you have come to expect.
Many of you have recently had to make some very difficult decisions, especially in the past 72 hours. No words can describe the pressure you must be feeling. Whether you have decided to halt or pivot your team in a new direction, Intercity Packers will be waiting by the phone, ready for your call. We will always be here for you.
No matter your size or the type of customer you serve, the impact on your business is profound amid this unprecedented economic and social disruption. Our business is no different. If we can weather this storm together, then we will emerge stronger than ever. Our crisis management team is working tirelessly to ensure our business, and yours, remain strong.
At our head office, the past few weeks have been full of many critical discussions internally and externally, and the resilient spirit of our employees has been incredible. If you have communicated with a member of our team recently, whether it be your account manager, the order desk or delivery driver, then you know they are striving to uphold the Yes, We Do! attitude, albeit in accordance with our pandemic preparedness plan.
We appreciate your understanding and patience as we manage through these unprecedented and fast-changing conditions. At all times, our people and our customers are at the heart of every decision.
Thank you for the opportunity to serve you and for everything you and your team has done to keep our communities fed and safe.
Danny Ransom, General Manager
Intercity Packers Ltd.
Bring Certified Angus Beef® To Its Full Potential Through Dry-Aging
Dry-Aging is a science that takes the Certified Angus Beef® brand’s unrivaled quality to its fullest potential. The aging process improves beef tenderness and intensifies flavour. Temperature, airflow and humidity must be controlled to develop the distinct dry-aged flavour, often referred to as “nutty” or “oaky”.
You may have wondered, how can you gain access to our custom dry-aged beef program?
- Need 28 days to start program
- Need to provide weekly usage and then take weekly commitments
- Need 28 days notice to stop program
- Charged on green weight (start weight)
What cuts of beef do our meat experts recommend for dry-aging?
Ultimately, we can dry-age any cut you want but cuts of beef that are highly marbled benefit from the dry-aging process most, which is why most of our customers choose striploins and boneless ribeyes for their dry-age program.
How long is our dry-aging process?
Our customers can choose Certified Angus Beef® that has been brought to its full potential through our 45 day dry-aging process, however, we are happy to customize our dry-aging time to your needs so dry-aging can be shorter or extended as per your specifications.
What is the science behind dry-aging?
The dry-aging process causes the natural enzymes in beef to break down proteins within the muscle fibers and naturally tenderize the meat texture. In other terms, moisture evaporates from the outer surface, concentrating the meat’s flavour inside – much like reducing a sauce. During dry-aging, meat undergoes some dehydration, which results in loss of yield.
Is all beef from Intercity Packers dry-aged?
Whether the beef is dry-aged or not, all beef sold by Intercity Packers is aged in some way before it gets delivered to our valued customers. For comparison, the majority of beef is aged through a more conventional method of aging called “wet-aging”. During the wet-aging process, beef is sealed in airtight vacuum packages and refrigerated at a carefully controlled temperature. At Intercity Packers, if the beef is not dry-aged, then it is wet aged for approximately 21 days at a minimum. Wet-aging beef improves tenderness similar to dry-aging, but has less of an impact on flavour and does not require as much trimming and minimizes yield loss.
Similar to cheese making, aging beef is an art form that requires many years of expertise to do correctly. Get in touch with your ICP account manger today and choose our master craftsmen to produce expertly dry-aged beef for your next menu.