Our StoryFounded in 1967, Centennial Foodservice is Western Canada’s leading premium meats, seafood and poultry foodservice and distribution Company. We continue to be driven by the commitment to constantly distinguish ourselves with unique, consistent, high quality products delivered with the highest level of service! One of our beliefs is that our part-ners provide us with the total reason for our existence. It is our primary responsibility to satisfy their needs!

This focus and primary belief has helped to guide Centennial Foodservice in our quest to research, explore, design and with integrity, operate a “true Dry-Aging beef program”. In September of 2015, this journey began with countless hours of research, as well as ex-tensive travel to all parts of North America exploring existing Dry-Aging programs. Sub-sequently in early 2016, Centennial Foodservice successfully launched our “Vintage 67 Dry-Aged beef program”! Prior to the invention of vacuum packaging in the early 1960’s, Dry-Aging beef was the most popular means of aging and tenderizing meat. The art of Dry-Aging is a process which allows the beef to slowly self-tenderize with its natural enzymes. This enzymatic process is similar to that of “Wet-Aging”, however Dry-Aging requires conditions where airflow, temperature, relative humidity are controlled, as well as sufficient number of days of aging. The greatest reason for Dry-Aging beef…”is to further enhance itsflavour”. The longer the beef Dry-Ages, the more intense and complex the flavours be-come. The palatable attributes of dry aging beef range from subtle “nuttiness” during the first couple of weeks of aging, to more “beefy” and “umami” flavours and finally after many weeks… slight notes of blue cheese. Dry-Aging is not used to promote a juiciness or tenderness advantage, as compared to the process of vacuumed packed “Wet-Aging”.

In today’s world, due mainly to economic factors, approximately five percent of all beef produced, has been Dry-Aged. The commitment required to operate and execute a Dry-Aging program is extensive! Centennial Foodservice begins by sourcing and aging only the top tier of Canadian AAA and Prime beef, as well as beef that has been raised without the use of antibiotics or added growth hormones. Once placed in our aging room, the enzymatic process begins allowing the” Premium beef” to naturally age, for a minimum of 35 days. Once the aging process is complete, our skilled “Artisans” metic-ulously hand-trim and portion the rich and tender beef, to our partner’s exacting specifi-cations. The end result of such “preparation mystique” is beef that yields an “enhanced and intensified flavor profile”, a rarity in today’s culinary world.

Our due diligence, knowledge and commitment to remain as leaders in the beef industry, has supported Centennial Foodservice in providing this truly uniquely flavoured product to our partners in both the retail and foodservice sectors, throughout Western Canada and beyond.

Dry- Aged Beef FAQ’s:1. What is the Dry- Aging Beef process?

Dry-Aging is a process which allows the beef to slowly self-tenderize with its natural enzymes. When beef enzymes are at work some of the protein and fat are broken down into amino acids, fatty acids and sugars, all of which enhance the flavour and tenderness of a “well-marbled cut of beef”. This enzymatic process is similar to that of Wet-Aging, however Dry-Aging requires conditions where relative humidity, airflow, temperature are controlled, as well as, a sufficient number of days of aging. Dry-Aging is referred to as an “aerobic” aging process, while the Wet- Aging process is more “anaerobic”!

2. There are four specific conditions related to the Dry-Aging process

• Relative humidity is to be at 83%. Too low of humidity will cause excess shrinkage, while too high of humidity will promote spoilage bacteria.

• Temperature during Aging process is 2 degrees Celsius. If below freezing the enzymatic process will cease, while if the temperature is too warm it will promote microbial spoilage creating off-odors and off-flavours.

• Proper airflow is imperative to ensure all surfaces are exposed to the cold to allow for uni-form drying.

• The number of days of aging at Centennial Foodservice is 35 days of Dry-Aging. Research states that you can taste the effect of Dry-Aging after 14 days, however, the palatable attri-butes are far less than the result of our 35 days of Dry-Aging.

3. Why has Centennial Foodservice chosen 35 days to Dry-Age their Beef?

Centennial Foodservice is committed to ensuring that all of our Dry-Aged beef products have been Wet-Aged for a minimum of 7 to 10 days, which is the period of time from harvest to transportation to our Calgary branch. At this point the beef is placed into our controlled Dry-Aging facility for 35 days, allowing for what Centennial Foodservice believes is optimal flavor and tenderness! Our research has shown that the market place will combine or “blend” 14-21 days of Wet-Aging with 14 days of Dry-Aging. Even though this beef is classified as Dry-Aged the palatable attributes of flavour and tenderness are far inferior to Beef that has been Dry-Aged for longer periods of time.

Dry- Aged Beef FAQ’s: Cont’d

4. How can the numbers of days of Dry-Aging affect the palatable attributes of the Beef?

“The greatest reason for Dry-Aging beef is to further enhance its flavour” ... The longer the beef Dry-Ages the more intense and complex the flavours become, ranging from a subtle “nut-tiness” after 21 days to a slight “mushroom” or “umami” flavour around the 35 days. As you age past the 45 day mark the beef will inherit slight notes of “blue cheese”. Dry-Aging is not used to promote a tenderness advantage when compared to Wet-Aging.

5. As an “End User” how many days from harvest before I receive my Dry-Aged Beef? Once I receive the product how many days of shelf life will the product have?

The timeline for the End user to receive the final product from Centennial Foodservice is the 7-10 days from harvest to our Calgary branch, 35 days of Dry-Aging in our controlled aging environment, one day to process the order followed by 1 to 2 days delivery to the End users facility. Once received, if the product is stored in normal meat cooler conditions, the shelf life will be 12-14 days from the processed date.

6. Will the final product be vacuumed packed? If so will thisprocess affect the Dry-Aged Beef?

Once processed the final Dry-Aged beef products will be vacuumed packed to ensure maxi-mum shelf life. This process does not affect the integrity of the Dry-Aged beef. Once processed the Dry -Aging enzymatic process ceases, giving the End user a superior product.

7. What Dry-Aged Beef products does Centennial Foodserviceoffer?

Centennial Foodservice is offering three different cuts of Dry-Aged beef. We offer Striploins, Rib-eyes and Tomahawks. All of these cuts can be portioned to the End users specifications, or as completely trimmed, full loins, allowing for “in house” portioning. Centennial Foodser-vice is committed to sourcing out only the top tier of all AAA beef and Canadian Prime. We are also very proud to say we can supply our partners with an “ABF” product. These are cattle that have been raised without any antibiotics or added growth hormones.

8. What is the “Market advantage” of offering a Dry-Aged Beef product on a menu?

In today’s “culinary world” approximately 5% of all beef produced is Dry-Aged! Due mainly to economic factors and subsequently the lack of availability, the “art” of Dry-Aging seems to only flourish in larger metropolitan centers. As the leader in the beef industry, Centennial Foodservice has the vision, knowledge, and infrastructure to properly create a true ... “ 35 day Dry-Aged beef product”, allowing our culinary partners to offer a truly unique menu item, all while differentiating themselves from their competitors.

Dry- Aged Beef portions• Striploin (Bone-in Available) AAA Prime / ABF• Tomahawks (ABF only)• Ribeye (Bone-in Available) AAA Prime / ABF• Beef Tongue

Dry- Aged Beef FULL TRIMMED LOINS• Striploin (Bone-in Available) AAA Prime / ABF• Ribeye (Bone-in Available) AAA Prime / ABF

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