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Red meat remains one of the most important food purchases a chef or caterer makes. Much of our success in ensuring that beef, pork and lamb remain at the centre of the menu can be attributed to the fact that we have worked with chefs, caterers, development chefs, menu planners and operations managers across the broad spectrum of our industry to establish the red meat specifications that best match their menu style and operational needs. Our technical skill in establishing optimum product specification is matched by our ability to identify capable and reliable sources of supply, providing not only a seamless service to our foodservice partners, but resulting in greater efficiency in the red meat supply chain. The introduction of the various British Meat Quality Standard Marks across the range of red meats and their prudent use on more and more menus have provided caterers with the opportunity to reassure their customers about the quality of the red meat they are serving.
For further information on our product specification services and the use of the British Meat Quality Standard Marks click here |
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Foodservice | Product Development | Bpex | Mlc |
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