As the popularity of dry aged meat continues to increase, both in retail and restaurants, the product that overpowers the rest is beef. Sought after for its well-known developed flavour profile and tenderness, it begs the question, couldn’t other types of meat gain the same immense benefits from the dry aging process?

The different terminology for different types of trays and tray sealing processes for the food industry can be confusing. Here’s a brief explanation of the differences between CPET & MAP trays.

Vacuum skin packaging has emerged in recent years as the gold standard option in barrier food packaging. Effortlessly combining retail appeal with product protection, it’s an ideal option for food processors of all sizes.

New blockchain technology being trialed in Australia will help give customers and international markets greater confidence in the meat they are purchasing and validates Australian quality meat supply.

Today, people will pay a premium for the convenience that these ready-to-serve options give.

Dry aging at scale with the DRY AGER Production Units. Dry aging meat rooms provide you with the greatest tool for your toolbox. Supplied by Viking Food Solutions