TABLE OF CONTENTS LEGEND
Building an innovative Fall & Winter offering that incorporates menu items that are elevated, but efficient to execute will maximize your operation’s success. Flip through the pages of this new edition of the Menu Planning Guide to discover top quality meat and seafood products that will maximize profits and differentiate your menu.
APPETIZERS & SMALL BITES
& SEACUTERIE CAVIAR
THE MAIN COURSE
BEEF
This guide lists value-added items with varying degrees of labour savings, so these symbols represent the level of preparation that has been done in advance to relieve pressure for your team.
Trimmed or Portioned Pre-Seasoned, Marinated, Breaded or Battered Partially Cooked Fully Cooked or Ready To Serve
ADDITIONAL BENEFITS
Halal Certified
Vegetarian-Friendly
Gluten-Friendly
*Gluten is not listed as an ingredient, although it “may contain” trace amounts of this allergen.
Customer Solutions Chef, Danny Markowicz, expects to see a rise in the following trends during the upcoming Fall and Winter season.
Securing Success During The Holiday Season
Plan your meat and seafood offering in advance.
With an increase in demand, supply can be tight for certain proteins, such as turkeys, beef ribs, strips and tenderloins, causing prices to rise leading up to big holidays like Thanksgiving and Christmas. The key to maximize profitability is to work with your account manager to book your usage for popular proteins in the Summer or early Fall.
Opt for value-added products.
Our expert butchers are here to relieve pressure from your operation with high quality products. You can save on labour costs with your backof-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.
Differentiate your holiday menu.
Building a menu that stands out from the competition, while still expanding on your existing signature offering is key to bringing in new and loyal patrons. Consider limited time offers (LTOs) that are elevated by taking advantage of unique products offered under our niche, exclusive product brands, or use less popular cuts.
appetizers & small bites
NEW FEATURED ITEMS LISTED IN 2024
Whether it be at the start or end of the event night, guests always seem to have room for prime rib sliders. For an irresistible appetizer that requires little prep but has a highend feel, compliment the robust prime rib flavour with a smoked cheddar and horseradish aioli.
FULLY COOKED CHICKEN HALAL CERTIFIED
100% CANADIAN OWNED
Reuven International is a Canadian family owned and operated company. For over forty years, Reuven has been a supplier of high quality, great tasting, nutritious chicken and beef products to food service and hospitality channels.
CHICKEN & DUCK
Reuven Crispy Breaded
Reuven Chicken Karaage
Reuven Plain Steamed
MENU INSPIRATION
Chefs love the versatility of butcher-prepared ground lamb leg. This pure lamb grind is great for burgers, meatballs, and in luxurious pasta sauces. Grilling isn’t limited to just the warmer months, so here we’ve taken a Persian-style approach and formed the grind into kebabs. The warm spices of saffron and sumac in the kebab compliment the mild flavours that our ground Australian lamb is known for.
LAMB
47300
Achieving the perfect grazing board is all about balance. Guests will come to expect certain classics like prosciutto and salami, however you can take your offering to the next level by including a smoked seafood section on the grazing board. For additional margin potential, considering adding caviar, roe and blinis as a premium add-on or standalone menu option.
International House of Caviar Ltd. stands as a distinguished leader in the realm of luxury gastronomy, renowned for its unparalleled partnership with Intercity Packers and exclusive import rights for the finest European caviar in Canada. With a steadfast commitment to excellence, IHOC curates a selection of the most exquisite caviar varieties under the revered Giaveri brand, sourced from Italy’s premier caviar farms.
CAVIAR
ROE
Giaveri Siberian Beluga Caviar 11101148 | 30gr
Mild, silky textures, buttery notes, and hints of oystermushroom qualities.
Giaveri Siberian Sturgeon Caviar
11100297 | 30gr
Lightly salted, fresh and pleasant tasting, with a brisk oceanic base.
Giaveri Imperial Beluga Caviar
16200010 | 30gr
Lightly salted and offers a buttery, nutty, slightly ocean flavour.
Giaveri Osietra Classic Caviar
16201010 | 30gr
Mild and aromatic, with a creamy, luxurious finish.
Black Lumpfish
Roe
16100020 | 50gr
Crunchy, salty flavour with a subtle spicy undertones.
Herring & Mullet
Roe
10000785 | 50gr
Complex, with hints of cocoa bean, sea urchin and molasses with slightly acidic and mild saltiness.
To save time in your kitchen without sacrificing premium taste & texture, opt for cooked Fremantle Octopus tentacles, which are ready to be chargrilled or served cold.
For an application that can be passed around as a canapé, we’ve cut Fremantle Octopus and potatoes into 1cm thick medallions. The medallions are stacked then garnished with olive oil and smoked paprika for a take on polbo á feira.
SEAFOOD
LOCAL SHELLFISH
Read Island Oyster, Live 15301192 | 5 dozen
- Extra small size (2.5 - 3 in.)
- Raised in the Discovery Island Archipelago, B.C.
- Deep water tray grown
- Mild, fresh flavour with a sweet finish
Paradise Oyster, Live 15301186 | 5 dozen
- Small size (2.5 - 3 in.)
- Raised in Deep Bay, B.C.
- Tray cultured and beach hardened
- Fluted shells and light, citrusy meat
Kisu Oyster, Live
10000638 | 5 dozen
- Extra small size (2.5 - 3 in.)
- Raised in Baynes Sound, B.C.
- Tray cultured and manually tumbled
- Deep water grown for plump, sweet meat.
Honey Mussels, Live
15400105 | 5lb
- Shell size up to 3 in.
- Raised in Lasqueti Island, B.C.
- Cultured bag grown
- Plump, full-flavoured meat with distinct large size
- Sweet-smoky taste
Manila Clams, Live
15201110 | 5lb
- Shell size up to 3 in.
- Raised in various spots along B.C. coast
- Beach grown hardshell clam
- Small size and sweet meat make them a favourite
Pink Scallops In-Shell, Individually Quick Frozen
25107110 | 10lb
- Shell size up to 3 in.
- Wild-caught with trawls along B.C. coast
- More complex flavour, less sweet than sea scallops
- Briny and nutty flavour usually associated with other shellfish
Looking to add a local spotlight on your Fall and Winter menus? With 30+ local shellfish varieties to choose from, you can showcase our local bounty consistently throughout the Fall and Winter season. Mussels, clams, scallops and oysters are raised and harvested alongside British Columbia’s coast lines by passionate local shellfish farmers and fishermen, making them a create addition to your menu.
Strait of Georgia East of Vancouver Island
Your kitchen is a busy place. We get that. That’s why High Liner offers innovative seafood options that take the labour out of the back of house. All our delicious skewered, battered, breaded, and cooked seafood options are ready to serve in next to no time, yet taste like they were painstakingly prepared from scratch.
Tiki Island Shrimp Rolled In Crushed Spring Roll
Pastry 21/25
20000391 |4 x 3lb
Breaded Mozzarella Cheese Sticks 17+/lb 91037 | 5lb
White Prawn Peeled & Deveined Tail-on Raw 5pc/Skewer 31/40
20001449 | 5lb
Mirabel Mussel In-Shell
Fully Cooked, Frozen
20001737 |10 x 1lb
Coconut Flake Breaded
Shrimp Butterfly-Cut 21/25
20001001 | 4 x 2.5lb
White Prawn Peeled & Deveined Tail-on Cooked 21/25
20000272 | 5 x 2lb
Breaded Par-Fried WildCaught Scallops 30/40
25100255| 5lb
Tempura Battered
Shrimp, Tail-on 21/25
20001623 | 4 x 2.5lb
MENU INSPIRATION
For a premium quality, ready-tocook appetizer, try Intercity Packers’ butcher-made, gourmet porchetta roast in bite-form using pork sirloin. Each bite is generously seasoned with an aromatic rub made with olive oil, fresh garlic, rosemary, sage, fennel seed and cracked chilies.
To compliment the Italian-inspired flavours of the porchetta bites, we recommend serving a garlic and herb aioli on the side. A creamy and rich dipping sauce will compliment the lean pork sirloin.
the main course
CERTIFIED ANGUS BEEF® ROASTS
THE BEST CARVING STATION STARTS WITH THE BEST ANGUS BEEF. EVER.
Certified Angus Beef ®
Bone-in Rib Roast FCO, Fresh
12812 | 3 x 9kg
The standing bone-in rib roast is the grand champion of all prime rib roasts. Rub with herb pepper, roast 15 minutes at 450˚F and continue roasting at 325˚F until 125˚F for medium rare perfection.
Certified Angus Beef ®
Boneless Rib Roast 2x2, Fresh
10612 | 4 x 7.8kg
Rich flavour, juicy tenderness, impressive marbling and no bones to deal with are just a few of the perks of using a boneless ribeye at your carving station. As well, this cut holds temp very well during banquets.
Certified Angus Beef ®
Striploin 0x1 X-Trim, Fresh
12229 | 5 x 6.4kg
The strip roast is perfect for carving stations, which has a higher margin opportunity and less yield loss from cooking than the rib, but still has exceptional tenderness, consistency and an impressive appearance.
Certified Angus Beef® Striploin, Fresh 12229 | 5 x 6.4kg
Certified Angus Beef ® Inside Round X-Trim, Fresh
13030 | 3 x 11kg
The inside round is a popular choice for roasting due to its great beefy flavour, moderate tenderness and versatility. For these reasons, it has been a top choice for buffets serving 50 or more guests.
Certified Angus Beef ® Outside Flat X-Trim, Fresh
| 4 x 6.5kg
A classic for banquets because the outside flat is a lean, economical cut with great flavour. When roasted in the oven, slice thin against the grain to maximize tenderness.
DON’T DOWNGRADE ON QUALITY
Your guests will pay for Certified Angus Beef ® for the following top three reasons:
VALUE
CONSISTENCY REPUTATION
All cuts and grinds of Certified Angus Beef ® meet the brand’s rigorous 10 standards. When market prices are high or availability of a cut scarce, we recommend using an alternate cut of Certified Angus Beef ® for the menu item.
RIB ROAST
ROAST
BUTCHER-MADE TURKEY
Every value-added turkey product is made with Canadian birds and custom-cut to exact specifications by our expert butchers. For banquetstyle turkeys, the level of de-boning you select depends on the final presentation you’re trying to achieve and your available cooking time.
Banquet Turkey SemiBoneless, Fresh
58207 | 2 x 9+kg (green weight)
- Legs are boneless and netted
- Breasts are bone-in, attached, drumette-on
- Bones are included, along with wingette
Results in a greater reduction in labour and cook time for your operation.
Banquet Turkey Boneless, Fresh
58197 | 2 x 9+kg (green weight)
- Legs are boneless and netted
- Breasts are boneless, attached, not netted
- Bones are included, along with split wing and carcass
Banquet Turkey Boneless Split Breast All Netted, Fresh
58194 | 2 x 9+kg (green weight)
- Legs are boneless and netted
- Breasts are boneless, split, netted separately
- Bones are included, along with split wing and carcass
Turkey Breast & Thigh Combo Netted Roast, Frozen
50217 | 5 x 1.6kg | Unseasoned
58353 | 5 x 2.5kg | Seasoned
WATCH OUR BUTCHERS CUSTOM-CUT EACH VARIETY
Banquet Turkey Boneless Split Breast, Fresh
58206 | 2 x 9+kg (green weight)
- Legs are boneless and netted
- Breasts are boneless, split, not netted
- Bones are included, along with split wing and carcass
Banquet Turkey Boneless All Netted, Fresh
58195 | 2 x 9+kg (green weight)
- Legs are boneless and netted
- Breasts are boneless, attached, netted
- Bones are included, along with split wing and carcass
Turkey Breast Bonless SkinOn Netted Roast, Frozen
58344 | 2 x 1.4kg | Seasoned
The more processing completed on the bird by our expert butchers...
Turkey Thigh Boneless SkinOn Netted Roast, Frozen
58354 | 5kg | Unseasoned
50133 | 5 x 1.2kg | Seasoned
The turkey roasts are available in a unseasoned or seasoned (simply salt and water) variety. Opting for the seasoned roast results in more juiciness and flavour throughout, and more forgiveness to potential over-cooking.
For more than four generations, Rossdown has been dedicated to farming, raising and serving the highest-quality poultry products from British Columbia. We’re one of a few farms across the country that do it all — hatch the chicks, feed and grow the birds and then process them in our own CFIA-inspected, halal-certified facility. This allows us to maintain exceptionally high standards at every step, to provide your creations with unparalleled taste. Here are a few of our favourite holiday items distributed by Intercity Packers:
58348 Turky Breast Double Boneless Skin-On IVP, Frozen 15kg 58218 Whole Turkey RWA 7-9kg, Frozen
per case
Whole Turkey RWA 7-9kg, Fresh
WHOLE FISH
FEAST OF THE SEVEN FISHES
As fans of FX’s hit show, The Bear, the ICP team members behind this guide couldn’t help but include a feature on the traditional Italian meal served on Christmas Eve, the feast of the seven fishes. The traditions for how to prepare the seven fish types vary from family to family, so we chose to mainly focus our featured fish on types that could be served whole. From a seafood processor’s perspective, there are varying degrees for how a “whole” fish can be prepared, all of which improve consistency and yields for your operation.
Follow below to understand the key terms of seafood butchery:
WHOLE - Whole implies zero processing has been done to the fish, so the head is attached and it has not been gutted.
SCALED - You guessed it! This means the scales have been removed while keeping the skin attached.
DRESSED - Whole fish that have been gutted and scaled, and usually the fins are removed as well but the head is still attached.
BUTTERFLY - Similar to dressed but taken one step further by splitting the fish open, producing two sides that are still joined at the back.
Avramar (Branzino) Sea Bass Scaled, Fresh
11500047 | 400-600gr
Avramar (Branzino) Sea Bass, Fresh
11500040 | Whole | 300-400gr
11500015 | Whole | 400-600gr
11500047 | Scaled | 400-600gr
11500017 | Whole | 600-800gr
11500024 | Whole | 800-1000gr
Avramar (Dorade) Sea Bream, Fresh
12603040 | Whole | 400-600gr
10000260 | Dressed | 400-600gr
10000349 | Whole | 600-800gr
10000362 | Dressed | 600-800gr
10000155 | Whole | 800-1000gr
11100146 | Dressed | 800-1000gr
Avramar (Pagro Maggiore) Red Porgy, Fresh
10000834 | Whole | 600-1000gr
Riverence Rainbow Trout, Fresh
13200010 | Dressed | 6-12oz
11100064 | Dressed | 12-20oz
13200021 | Butterfly | 12-20oz
Atlantic Hardshell Lobster, Live
|
|
|
|
Dungeness Crab, Live
14401040 | Whole | under 2lb
| Whole | over 2lb
Dried Salted Cod, Fresh
12300110 | Fillets | 24 x 1lb
WHITE STRIPE LAMB
MENU INSPIRATION
Netted, boneless lamb legs offer great labour savings, consistent cook time, and have a 100% yield. The netting around the rolled boneless leg helps keep the leg’s shape even during the cooking process. Once cooked to your liking, the leg will keep its shape and you can carefully remove the netting, then carve ondemand for your guests.
Once your guests have received their slices of tender, mildly flavoured Australian lamb, have them complete their dish with a luxurious build-your-own pita station. Include olives, hummus and other Greekinspired toppings for a unique spin on the traditional carving station accouterments.
Pre-book our award winning wagyu beef program for your premium-tier Fall & Winter menu offering. Tajima Australian Grainfed Wagyu is internationally renowned for its consistent marble score (MB), rich flavours, and exceptionally smooth texture. Tajima has won many of Australia’s highest awards including “Champion” for the Open F1 Wagyu in the 2023 Australian Wagyu Branded Beef Award and “Gold Medal” for the Commercial Wagyu MB 5-7 in the 2024 Australian Wagyu Branded Beef Awards.
Pick The Perfect Ham For Your Holiday Menu
With Maple Leaf Food Service
Burns Easy Carve-Semi-Boneless Smoked Ham, Fresh
24136 | 8.8kg Each
This whole muscle ham offers a high-end yet costeffective alternative to other carving options. With only one bone, the shank, conveniently left for holding during carving, this old-fashioned style ham is perfectly trimmed and is ready for the oven or can be served cold.
Schneiders “Deli Best” Carving
Bone-In Festive Ham, Fresh
24195 | 6kg Each
This classic, festive whole muscle ham offers a wowfactor to your guests as they visit your carving station and behold this traditionally smoked, shank bone-in ham. Be prepared as guests come up for seconds and thirds slices of this marvelous, high-end ham.
More and more restaurants are turning to pork for their center-of-the-plate protein, thanks to its lower cost during the Fall and Winter compared to beef or lamb. By starting with high quality Canadian pork from Sakura Farms, which is known for generous marbling, your culinary team can yield the right cut of pork into a gourmet, high-end experience.
Porchetta Roast Skin-On Pork Belly, Frozen
24241 | 3.2kg Each
If you want to add an unexpected, wow-factor option to your carving station, you need this butcher-prepared roast. Your guests will fawn over the irresistible crispy skin and authentic seasoning. Our butchers wrap a Sakura Farms pork belly around a pork loin that has a generous layer of olive oil, fresh garlic, rosemary, sage, fennel seed and cracked chilies rubbed onto it.
Porchetta Roast Skinless Pork Belly M.E. Pork Loin, Frozen
24258 | 3.3kg Each
This roast has the same filling as the option above, except this version features a skinless pork belly, moisture-enhanced loin in the center and is also topped with extra seasoning on the exterior of the roast. This results in a leaner alternative, with extra flavour penetration throughout the roast.
Tuscan Herb Seasoned Pork Loin Roast, Frozen
21023 | 2 x 1kg
Our butchers make this ovenready roast with a succulent Sakura Farms center-cut pork loin, which has superior marbling and a great fat cap for roasting. Each loin is portioned into 2 halves, then generously seasoned with a Tuscan-inspired herb rub containing lemon, parsley, and garlic.
INDIVIDUAL SERVINGS
The following ready-to-cook, handmade products are ideal plated for dinner or lunch service during the Fall & Winter season. Ease pressure on your back-of-house team and offer a high quality, impressive meal that will impress guests by utilizing butcher-made wellingtons, hand pies and gluten-friendly cordons.
Salmon Handpie Individual, Frozen
20001662 | 18 x 130gr
Ground sockeye salmon is mixed with decadent creamy spinach and artichoke sauce, then carefully enclosed around a ready-to-cook buttery crescentshaped puff pastry.
Halibut Handpie Individual, Frozen 20001594 | 12 x 130gr
Pacific halibut chunks are mixed with a rich yuzu and chive cream cheese, then carefully enclosed around a ready-to-cook buttery crescent-shaped puff pastry.
Beef Wellington Individual, Frozen 17963 | 16 x 215gr
Beef tenderloin filets are topped with bacon and thyme-scented mushroom Duxelles, then carefully enclosed around a ready-to-cook buttery puff pastry shaped in a square.
Salmon Wellington Individual, Frozen 20001197 | 16 x 225gr
Sockeye salmon portions are topped with decadent creamy spinach and artichoke sauce, then carefully enclosed around a ready-to-cook buttery puff pastry shaped in a square.
Chicken Parm Cordon Gluten-Friendly, Frozen
58380 | 24 x 170gr
Full muscle chicken breast is stuffed with a tomato marinara sauce with Parmesan. The breast is then breaded in a rice-based crumb and par-fried.
Ham & Edam Chicken Cordon GlutenFriendly, Frozen
58379 | 24 x 170gr
Full muscle chicken breast is stuffed with a black forest ham and Edam cheese. The breast is then breaded in a rice-based crumb and par-fried.
Apple & Brie Chicken Cordon GlutenFriendly, Frozen
50550 | 24 x 170gr
Full muscle chicken breast is stuffed with a sweet apple, chives and brie cheese filling. The breast is then breaded in a rice-based crumb and par-fried.
Florentine Chicken Cordon Gluten-Friendly, Frozen
58383 | 12 x 170gr
Full muscle chicken breast is stuffed with decadent creamy spinach and artichoke sauce. The breast is then breaded in a rice-based crumb and par-fried.
BANQUET ESSENTIALS
The following items need no introduction as they are incredibly popular amongst chefs for banquets.
Everything in this guide is available at Intercity Packers Meat & Seafood. IntercityPackers.ca
THANK YOU TO OUR CONTRIBUTING PARTNERS TO THIS GUIDE:
