1 September 2024, Vancouver, BC – Planning a menu for Fall & Winter that incorporates menu items that are elevated, but efficient to execute will maximize your operation’s success. Standing out from the competition, while still expanding on your existing signature offering, is key to bring in new and loyal patrons. Consider limited time offers (LTOs) that are elevated by taking advantage of unique products from our niche, exclusive product brands or consider using less popular cuts.
Our expert butchers are here to relieve pressure from your operation with high quality products. You can save on labour costs with your back-of-house operation by using partially or fully prepared proteins. With varying degrees of preparation done in advance, such as portioning to pre-cooking, you can reap the benefits of zero food waste and improved consistency and yields. This guide will walk you through different levels of labour savings our products can offer.
Flip through the pages of this Menu Planning Guide to discover top quality meat and seafood products that will maximize profits and differentiate your menu.
In 1972, Intercity Packers Meat & Seafood started out by supplying beef, pork, lamb, chicken and game products to local restaurants in Vancouver. We are now Canada’s leading supplier of the highest quality meat and seafood products to restaurants, healthcare and education customers across Canada with 3 locations. Our trained staff have years of experience in butchery and seafood processing. We produce food for the restaurant and retail industry, our facilities are federally inspected by the CFIA and SQF certified, therefore employing the highest standards for food safety and quality assurance. With continuous innovation and the latest technology in the industry we provide safety, consistency, and leading-edge new products for our customers to meet evolving market trends and consumer preferences.
An Expert's Guide to Canadian Live Oysters
Intercity Packers has been one of the most reliable suppliers of fresh oyster across Canada for over 40 years. We consistently have the most variety of oysters to offer among all the suppliers in the lower mainland of British Columbia. As a Shucker-Packer Certified dealer, we employ the highest standards of quality and consistency using leading-edge technology to meet evolving market trends and consumer preferences.
In this guide we will review the history of Oyster production, safe handling, preparation and storage instructions, as well as an overview the varieties that Intercity Packers carries.
A Shellfish-Rich History in British Columbia
The Olympia Oyster (Ostrea lurida) is the only species native to the coast of British Columbia, but were depleted in the early 1900s. As a replacement, a non-indigenous species, the Pacific oyster (Crassostrea gigas) was introduced for aquaculture purposes. Pacific oysters are large and fast-growing, and have a distinctly fluted shell. Now farm-raised oysters are Canada’s second most valuable shellfish aquaculture species, after mussels, and B.C. is the leading oyster producing province in Canada.
Live Oyster Program Highlights:
100% Ocean Wise recommended
Healthy and environmentally sustainable
Options for year-round availability
Certified as a shellfish shucker packer
Close relationship with oyster farmers for
timely shipping
Quality packaging & salted ice to lock in freshness
Exacting standards for food handling & quality control
Best Practices For Receiving Fresh Oyster Shipments
Fresh oysters go through extensive quality control checks by Intercity Packers’ quality assurance team and our suppliers before reaching your establishment. To ensure food safety is achieved, our team of seafood experts recommends following these practices once you receive an oyster shipment.
COLLECT THE SHELLFISH HARVEST TAG
All shellfish, including oysters, have a robust tractability system in Canada. Your establishment serves shellfish to the general public, therefore your team plays a key role in the shellfish’s supply chain. You will find the shellfish harvest tags affixed to each package of shellfish in your shipment from Intercity Packers. The tags are required to identify and track the shellfish from the harvest area through to the end consumer.
Record the date that shellfish from a new lot were first served and sort the tags by date served. When the same lot is served over multiple days or there are multiple tags with the same lot record the last day of service for that lot. Keep all shellfish tags even if they have the same lot number.
Keep tags in a safe, dry place at your location for a minimum of 90 days. If there is an illness investigation, invoices must be made available as well.
DOUBLE CHECK THE FRESHNESS
When we refer to oysters that are “fresh” we’re actually referring to oysters that are alive. Every oyster should be alive when its time to prepare to serve your guests. This is paramount for food safety, so here’s how to check if the oysters are still alive upon delivery from Intercity Packers:
Check that the oyster shells have no broken or damaged areas on the shell, and are tightly shut. If the shell isn’t closed - gently tap it and an oyster that is alive will close.
Check the smell. Fresh oysters should smell like the ocean and lightly briny and not overly fishy smell.
Check the weight. Oysters should feel a bit heavy because a freshly harvested oyster will still have liquor inside.
As a final check once the oyster has been shucked, you’ll want to check for liquor in the shell around the meat. The liquor is the clear liquid found inside of the oyster that serves as the primary vessel of the oyster’s unique flavour.
Tips For Serving Fresh Oysters On Your Menu
Whether your menu offers raw or cooked oysters, having the best quality oysters is a must. Follow our seafood team’s key tips listed below on how to store, clean, shuck and serve oysters for a memorable dining experience for your guests that highlights the freshness of the oysters.
PROPERLY STORE LIVE OYSTERS
Now that you have removed any dead oysters, you’ll want to store the oyster whole so the inventory stays alive until you’re ready to serve and shuck for your guests:
Keep them as cold as possible without freezing in the refrigerator. The optimal temp. is 2oc for storing oysters.
Oysters can sit on a bed of ice the with the cup of the shell down in the ice, but replenish the ice often to prevent them from fully submerging for an extended period of time as the ice melts down.
Freshwater kills the oysters, so heavily salt the ice the oysters are stored on.
SHUCK OYSTERS LIKE A PRO
Your guests eat with their eyes first, so clean the shells then it is time to shuck! Gather your tools, which includes a stiff-bristled brush, a shucking tool, kitchen towel, and protective gloves.
Start by cleaning the oysters. Rinse the oyster under the stream of cold running water, and with the brush, scrub each shell to remove any dirt, sand and debris.
To shuck, position the oyster cup side down on the towel on top of a stable surface.
Locate the hinge, which is where the flat top shell and bottom cup come together. While holding the oyster firmly down, insert the shucker into the hinge. Twist the blade and apply enough pressure to open the shell.
With the hinge released, continue moving the blade forward to release the oyster from the top shell.
Discard the top shell. Repeat the process to loosen the meat from the bottom shell. Once released, you can flip the meat over for a better appearance, just avoid spilling oyster liquor!
Place the oysters on a bed of crushed ice to keep them chilled and serve to your guests immediately.
Intercity Packers Live Oyster Offering
Culling is the process of sorting oysters by shape and size. If you intend to serve raw, shucked oysters, it is important to order only extra small or cocktail sized oysters. Pacific Oysters (Crassostrea gigas) in Canada have their own unique characteristics that set them apart from Atlantic Oysters (Crassostrea virginica) in terms of taste, texture, and appearance. The location of the oyster farm changes how they taste and look. Let’s dive a little deeper to check out the differences between every variety.
OYSTER NAME
SIZE
LATIN NAME
CULTIVATION METHOD
HARVEST AREA
OYSTER PROFILE
Beach
Small
3 - 4 inches
Crassostrea gigas
Intertidal beach cultured
Various spots on B.C. coast
Hard shell with smooth edges and reliable for being full of meat with a clean ocean salty flavour.
Medium
4 - 5 inches
Large
5+ inches
Extra Large
6+ inches
Chef Creek
Extra Small
2.5 - 3 inches
Crassostrea gigas
Tray cultured
Baynes Bay, B.C.
Distinct shallow cup, dark mantle and a creamy, and sweet ivory meat with high brininess.
Chef Creek Beach
Extra Small
2 - 3.5 inches
Crassostrea gigas
Intertidal beach cultured
Various spots on B.C. coast
Distinct shallow cup, dark mantle and a creamy, and sweet ivory meat with high brininess.
Fanny Bay
Extra-Small
2.5 - 3 inches
Crassostrea gigas
Tray cultured & beach hardened
Baynes Bay, B.C.
Known for their "full-slurp" effect, this oyster has a full body and mineral flavours of the Baynes Sound. Tough shell and firmer meat from being tossed around on the rocky beaches.
Small
3 - 4 inches
Medium
4 - 5 inches
Gwi Gwi
Extra Small
2.5 - 3 inches
Crassostrea gigas
Suspended from floating rafts
Traditional territory of the Gwa’sala- ‘Nakwaxda’xw Nations
The delicate but firm textures and a briny balance echoes the pristine Treadwell Bay, these oysters offer a taste of sweet creaminess, with a fresh flavour.
Kisu
Extra Small
2.5 - 3 inches
Crassostrea gigas
Tray cultured & manually tumbled
Baynes Bay, B.C.
Deep water grown means these oysters have plump, sweet meat.
Kusshi
Extra Small
up to 2.5 inches
Crassostrea gigas
Tray cultured & manually tumbled
Deep Bay, B.C.
One of the world's top oysters. Very round and uniform shell that's incredibly plump. Meat has a buttery texture and has a sweet, mildly fruity finish.
Little Wing
Extra Small
2.5 - 3 inches
Crassostrea gigas
Suspension cages & beach
Paradise
Small
3 - 4 inches
Crassostrea gigas
Tray cultured & beach hardened
Deep Bay, B.C.
One slurp from the polished, fluted shells of these light citrusy oysters will take you to paradise.
Read Island
Extra Small
2.5 - 3 inches
Crassostrea gigas
Deepwater & tray grown
Read Island, Discovery Island Archipelago, B.C.
This oyster has a mild, fresh flavour with a sweet finish that shines when served raw on the half-shell.
Royal Miyagi
Extra Small
2.5 - 3 inches
Crassostrea gigas
Suspended line & beach cultured
Sunshine Coast, B.C.
Smooth textured, mild flavour with a clean kiwi-like aftertaste.
Sunseekers
Extra Small
2.5 - 3 inches
Crassostrea gigas
Floating bag & beach hardened
Baynes Bay, B.C.
These plump oysters use an innovative floating bag system and finished in the Baynes Sound where the waves rock them into shape. This balanced oyster is both firm, sweet and salty.
West Coast Wild Beach
Small
2.75 - 3.5 inches
Crassostrea gigas
Suspension cages & beach hardened
Okeover Inlet in Desolation Sound, B.C.
A light clean flavour and kiwi-like finish. Sweet, round with a deep cup and plump with beautiful fluted edges.
Barstool
Cocktail
2.5 - 3 inches
Crassostrea virginica
Suspension cages
Rustico Bay, Prince Edward Island
Light coloured shells and clean, crisp flavours.
Irish Point
Cocktail
2.5 - 3 inches
Crassostrea virginica
Suspension cages
Hope River, Prince Edward Island
Enchantingly green shells with excellent meat quality and superb salty taste from strong tides.
Naked Islander
Cocktail
2.5 - 3 inches
Crassostrea virginica
Suspension cages
Rustico Bay, Prince Edward Island
A plump silky meat with a unique combination of salty and sweet flavour.
Pink Moon
Cocktail
2.5 - 3 inches
Crassostrea virginica
Off-bottom cultured
New London Bay, Prince Edward Island
Characterized for their wonderful, salty taste with a clean flavour and a delightful sweet finish, like eating the essence of the ocean.
Shiny Seas
Petite
2.5 - 3 inches
Crassostrea virginica
Floating bag & beach hardened
New London Bay, Prince Edward Island
The cups are full, with plump meats that have an immediate salty taste and end with a subtle, sweet finish.
In 1972, Intercity Packers Meat & Seafood started out providing beef, pork, lamb, chicken and game products to local restaurants. We are now Canada’s leading supplier of the highest quality meat and seafood products to restaurants, healthcare and education customers across Canada. Our trained staff have years of experience in custom cutting proteins. Because we produce food for the restaurant industry, our manufacturing plants are federally inspected and fully licensed, employing the high standards for food safety and quality assurance. With continuous innovation and the latest technology in the industry we provide safety, consistency, and leading-edge new products for our customers to meet evolving market trends and consumer preferences.
Butcher-Made Burgers Make Your Menu Better
8 April 2024, Vancouver, BC - Intercity Packers Meat & Seafood has built a reputation for custom grinding high quality protein products for Canadian food service, retail and healthcare establishments for over 50 years. By taking advantage of improved consistency, yields, and labour costs, partnering with a burger producer will exceed your expectations and maximize your operation’s profitability.
There’s no shortage of demand for juicy, delicious burgers and no matter how you dress it up, a great burger starts with quality grinds. We’ve mastered a consistent approach to grinding premium quality protein to form patties that look, feel, and taste like they’re hand-made.
Program Highlights:
Gently portioned for hand-formed appearance
Medium to coarse grind for a steak-like texture
Consistent portion size, flavour and texture
Labour savings compared to making in-house
Sub-primal grinds available for premium menu opportunities
The Best Brands in Burgers
Intercity Packers Meat & Seafood develops patties and burgers for the most trusted brands amongst top chefs operating at single and multi-unit restaurants.
Tajima Wagyu
Sourced directly from Australia, Tajima Wagyu is the most famous of all Wagyu bloodlines, known for excellent quality meat with superior marbling. Tajima cattle are raised without antibiotics or hormones, and managed with strict quality assurance protocols. To compliment the Tajima Wagyu sub-primal program, the 100% pure Tajima Wagyu patty was developed. The fat content and flavourful meat makes the wagyu patty melt-in-your-mouth with supreme tenderness.
Certified Angus Beef®
It’s certified for a reason: there’s nothing else quite like it. Consumers will recognize the Certified Angus Beef® logo on your menu for consistent, high quality beef burgers. The Canadian farmers and ranchers behind the Certified Angus Beef® brand are dedicated to delivering the very best Angus beef. Certified Angus Beef® patties and burgers are 100% made with beef that meets their 10 rigorous specifications for unrivaled flavour and juiciness.
Intercity Custom Meats
Intercity Custom Meats follows founding values of relentless consistency and upholding the strictest food safety standards. Our master butchers specialize in producing value-added products to exact specifications, improving your labour costs, yields and shrinkage. Intercity Custom Meats’ butcher-made burger and patty program includes top quality beef, lamb, bison and turkey options to satisfy every menu need.
Busting The Myth Between Patties And Burgers
Often these terms are used interchangeably, but the Canadian Food Inspection Agency (CFIA) defines patties and burgers differently, and so does Intercity Packers as a result.
Patties - Patties are made with a pure meat source, meaning they only contain one ingredient: beef, lamb, bison or turkey. Some consumers value the simple ingredient deck that patties offer, but patties are more susceptible to shrinkage.
Burgers - Burgers contain extra ingredients to increase flavour and moisture retention, including seasonings (such as salt and pepper)
The Secret To Lean-to-Fat Ratio
As the name implies, the lean-to-fat ratio defines how much lean protein vs. fat is contained in the recipe. Opting for a patty that’s too lean could dry out over time, whereas a patty that is too fat could cause flare ups. Finding the right lean-to-fat ratio depends on: your operation’s cooking method, required heat holding time limit, flavour preferences and the menu application.
EXTRA LEAN (under 10% fat content)
LEAN (11-17% fat content)
MEDIUM (18-23% fat content)
REGULAR (23-30% fat content)
HIGH (over 30% fat content)
Single Source Grinds For Premium Flare
Building a reputation for the freshest, juiciest, and most crave-worthy beef patties starts with using the right cuts of beef. Intercity Packers offers premium patties made with specific cuts of beef, such as:
Chuck - Chuck is a classic for patties because it naturally has a well-balanced lean-to-fat ratio (81/19 is very common), which makes chuck patties flavourful and juicy. Chuck offers great beefy flavour as well, but won’t end up too greasy.
Brisket - Thanks to the high concentration of oleic acid, brisket has a well-earned reputation for exceptional flavour that translates well through the grinding process. Brisket is typically leaner than Chuck, which makes it a great choice for blending.
Prime Rib - The rib is praised for exceptional flavour and tenderness when roasted whole for prime rib and grilled as portioned ribeye steaks. The superior flavour and marbling makes for a crave-worthy, premium burger.
If a specific source grind is not mentioned in the product description, then that means the grind is made with a blend of trimmings from portioning roasts and steaks.
Shaping Burgers For Success
The labour-savings benefits and improved consistency gained by opting for butcher-made burgers and patties don’t stop at the grinding process, but also the seasoning, portioning and forming steps. For a patty to be perfectly formed, the meat needs to be exactly weighted, coarsely ground and formed at the right temperature. Thanks to decades of expertise and utilizing innovative equipment, Intercity Packers can offer top quality burgers and patties that look as if they were made right in your kitchen.
Most conventional meat processors use a high-pressure form to create their patties, which can damage the tender meat fibers and yields a uniform look that looks manufactured. Intercity Packers uses a gentle, low-pressure to form the patties, which yields an appearance and texture as if it was handmade. Meat fibres aren’t crushed and destroyed, and instead the fresh patties are tender, fluffy, and light.
Cooking Equipment Makes All The Different
When you think about cooking burgers at your operation, typically one of two pieces of cooking equipment are available: a griddle or grill. Both pieces of equipment are ideal for quick, high heat cooking and can enrich the burger with complex flavours, however there are some key differences in the results to consider when determining what product is right for your menu:
Griddle (Flat Top) - The flat cooking surface encourages an even sear to create a pronounced Maillard reaction between the natural amino acids and carbohydrates. In other words, this reaction is what contributes to a crave-worthy, caramelized flavour. The appearance of the cooked burger will have an even, seared crust.
This piece of cooking equipment is complimentary to all burger and patty styles.
Grill (Char Broiler) - The open grates exposes the burger directly to flames, which contributes to a traditional “grilled” smokey flavour. The cooked burger will have grill marks when flipped carefully.
If your operation only has a grill available, please keep this in mind:
Patties with high fat or no binder can cause flare-ups because of the moisture released during the cooking process
Smash-style burgers need a flat cooking surface to achieve the “smashing” effect.
In 1972, Intercity Packers Meat & Seafood started out providing beef, pork, lamb, chicken and game products to local restaurants. We are now Canada’s leading supplier of the highest quality meat and seafood products to restaurants, healthcare and education customers across Canada. Our trained staff have years of experience in custom cutting proteins. Because we produce food for the restaurant industry, our manufacturing plants are federally inspected and fully licensed, employing the high standards for food safety and quality assurance. With continuous innovation and the latest technology in the industry we provide safety, consistency, and leading-edge new products for our customers to meet evolving market trends and consumer preferences.
