Beef: Aging & Labelling

Want to “catch” the passion?

Contact our beef experts for more information!

Aging is the process of storing beef under controlled conditions of temperature and humidity to allow the naturally occurring enzymes within the meat to slowly break down some of the connective tissues that contribute to toughness.  Aging beef is proven to increase tenderness and flavour.  

At Macgregors, we wet age our beef to the specifications of Our Customers.   We can talk forever about the benefits of aging a certain amount of days for bone-in and boneless product, but at the end of the day, we want to process beef the way Our Customers want it processed.  Our success with national chain business across Canada and our commitment to delivering beef the way they specify is something we are vigilant about as a beef purveyor.  From buying, to storing, to handling, to packaging, and to labelling product – Our Quality Guarantee is our framework built on Honesty & Integrity.  Our Meat Master Program focuses on the needs of independent restauranteurs and their unique specifications.  Our red meat coolers and facilities are monitored and regulated via an internet accessible system.  We are proud of our association with Our Customers.  Our passion is to make them heroes! 

What’s in a Macgregor label?  Truth, honesty, and CFIA information we believe you should expect – these are not just words on the wall at Macgregors – we believe you should question them and that is why we can’t wait to get Our Customers into our facilities to see more.   Our bar-coding system and warehouse management system is unique to the industry – from the moment boxes of beef enter of facilities, we want to get it right!