Viking Food Solutions

Your Food Processing &
Packaging Solutions Partner

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Optimising For Success

Most food businesses have multiple operations or processes, ranging from; manufacturing, processing, packaging, sale, cleaning etc. All areas of a business can be optimised with the right plan and implementation. Even businesses with the best equipment and high tech machinery can improve their operational efficiency. Small changes to optimise procedures can benefit the business by reducing product wastage, improve quality, save time, reducing costs, and increase profits.

The Rise of American Burger Culture in Australia

Burgers have always been a popular choice among Australian’s, particularly in the mid-to-late 20th century with the rise of the fast food phenomenon. However, it has only been the past five years that we have seen a dramatic rise in the popularity and number of boutique, specialised burger joints. They are now a culinary powerhouse in the Aussie food scene and looks to stay that way.

The Dry Age Cabinet to Set you Apart from the Crowd

Looking for a unique point-of-difference? Dry Age to perfection with the Dry Ager DX1000 Meat Maturing Fridge.

Storing and dry-aging meat is a proven method to maximise a product’s consistency and intensify its flavour. All fresh meat is aged at least a few days, but dry-aging extends this period to 4-6 weeks to achieve the perfect steak. With no extra expertise or effort required, and with just a little more time, your product (and business) can elevate to a higher standard than your competition.

Australia's #1 Bone In Shrink Bag

Perfectly present your bone in products without bone guards or bone covers.

Viking Food Solutions actively persists in keeping up with developments in technology and materials, allowing our valued customers to reap the benefits in everyday business. We develop products based on the idea of increasing efficiency, productivity, and maximising profits for our clients. Our heavy-duty premium ‘bone-in’ shrink bags perfectly exemplify this vision of making your work-life easier while adding value to your operation.

The Secrets of Sous Vide

Australian restaurants are renowned for being at the forefront of food trends in the ever-growing food industry. Our kitchens are ripe with innovative recipes and techniques that challenge expectations and are now recognised on a global scale.

Our successes in the food industry corresponds with our ability to adapt and evolve. Technology has infiltrated most parts of contemporary society and restaurants are realising its potential and are embracing it. One method that is receiving exposure is ‘sous-vide’ style cooking, which is the French term for ‘under vacuum’.

Your Christmas Ham Packaging Solution

With Christmas now just around the corner, it is essential to fully prepare your business for the inherent madness that comes with the festive season. For Butchers, this means an overall spike in customer demand, stock to be ordered and prepared, staffing requirements and other business related factors. However, the finer details regarding the presentation of products are often overlooked amidst the madness, but it could be the determining factor in securing a sale.

 

The Benefits of Meat Mincers

Meat mixer mincers and grinders are an essential piece of meat processing equipment for any food business that is serious about the quality of their product and effectiveness of their operation. Whether you run a local butcher shop, restaurant or larger industrial operation, the shift from frozen to fresh, budget to gourmet, is the new expectation within the industry. While it may seem like added work and expense to elevate your product standards, it is achievable with Viking Food Solution’s range of mixer mincers and mixer grinders.

Playing high stakes or selling high steaks? Time to diversify in the butcher-shop

It’s May 2016; steaks are still tender, but retailing meat has become ‘extremely tough’….

 

Owning your very own butcher shop, training your own apprentices, and knowing Mrs Jones by name, greeting her every time she walks in to buy the mince for tea tonight can be so rewarding.  Even when she asks for a steak to be vacuum packed in view of next week’s dinner, you feel so good doing it – your contribution to the local community is really being appreciated out there.

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