Fully Cooked Facility Origins
In order to better serve the needs of Our Customers and the growing need in the Canadian marketplace for leaders operating under the Federal Government CFIA (Canadian Food Inspection Agency) Regulations, Macgregors completed construction of our dedicated, fully cooked facility in Vaughan (August 2005).   The completion marks the separation of our fully cooked operations and our need to better service the vibrant foodservice industry in Canada.  Macgregors is proud to house within this facility both batch cooking and continuous cooking capability – a unique “marriage” of production capability in the Canadian marketplace.

Freezer & Cooler Storage
The first phase of construction at Hanlan Rd. was a 15,000 square foot cold storage area that utilizes the 28-foot high ceiling.This cold storage area stores some 1600 pallets at any given time.

As Macgregors planned the layout for our Fully Cooked facility, we realized our need to add cooler space as an organization.   In doing so, we incorporated additional cooler storage to accommodate for our growth as a premier steak cutting business in Canada.   All fresh beef received at Macgregors is “scanned” and located in our Warehouse Management System, allowing us to track more than 800 pallets of fresh aging beef at any given time.

North Country Cookhouse™ Batch Cooking:
The second phase of construction was the completion and expansion of Macgregors Batch Cooking capability.  Our ability to fully cook product utilizing natural hardwood smoke and slow cooked product allows Macgregors to work closely with Our Customers while adding much needed value throughout the foodservice and private label sectors of the marketplace.  Capabilities include state-of-the-art injection and tumbling, in-house sausage kitchen, natural hardwood smoking and steam cooking.  By delivering recipes and products consistent with the demands and needs of Our Customers, not to mention some time-honoured traditions of our own, Macgregors is “Quietly Becoming Famous in the North Country”.  Try our Hardwood Smoked Kaiser Bacon, Naturally Smoked Black Forest Hams and Canadian Back Bacon, Smoked & Cooked Andouille Sausage, Slow Cooked Certified Angus Beef™ Pot Roast or Smoked & Cooked Pork Back Ribs – we promise to keep you coming back for more!  Please click on North Country Cookhouse™ for more information on our branded smoked and/or cooked products.

Continuous Cook Line:
More than 25 years ago, Macgregors Meat & Seafood Ltd. started cooking meatballs.  The installation of our continuous cook line incorporating Foss Fat Analysis, Stein cooking ovens, fryer, mechanical freezing, and high speed weighing and bagging equipment marks the completion of separating all Macgregors cooking capability in a state-of-the-art, modern, CFIA approved facility for fully cooked products.  With continuous line cooking capability of up to 4,000 lbs. per hour (plus planned capacity for future business), Macgregors is excited by the continued need for cooked products by foodservice and private label customers.  As food safety in Canada and abroad becomes increasingly more important, Macgregors investment in the future of the food industry is one we take very seriously – we refuse to be left behind!