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.
Tender, tasty dry aged meat is now within reach of all meat processors and retailers. With the revolutionary new range of Maturmeat dry ageing cabinets (now in stock at Viking), dry ageing is a simple process requiring no expertise.
Call us to see a demonstration today, or click below to see more...
As from the 8th of July 2013 we will be operating from our new head office in Epping, Victoria. This state-of-the-art facility will allow us to better service your needs with vast stock-holding facilities, streamlined administration and dispatch capabilities at a central location at Cnr Scanlon Drive & Shirley Way, Epping.