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.
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.
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.
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’.
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.
The Dry Ager Meat Maturing Fridge – for use by butchers, restaurants, artisan meat suppliers and the enthusiastic home ‘foodie’. The Perfect Partner for Dry Aging.
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.
The strong run by independent butchers in winning-back retail market share. . .Unknown Objectfrom major supermarkets has continued in the most recent national monthly retail survey. For the fourth consecutive month, butchers have taken beef retail trade away from supermarket giants Woolworths, and to a lesser extent, Coles.
By Jon Condon, 05 February 2015
There's always a lot happening in the Food Processing industry, so having someone on the team who's seen it change through the years can always provide valuable insights.
Our CEO, Adrian Mead, has been a part of the industry for 39 years now, and has just released this message for your interest.
Click here to read his message, or you can contact him or any of the team personally at the office on 1300 88 99 51.