As the third generation of family meat wholesalers, Cabernet Foods Ltd understands how traditional tastes were altered by efficiency seeking trends within the food industry. The centralised supply of the supermarket led to the demise of the corner butchery, and age-old methods were lost.
As ‘wholesalers’ providing a wide range of meat products the primary focus is servicing current demand, but more importantly for Cabernet Foods is introducing new and innovative products to the re-seller – and they’re looking for help to do so. “Cabernet Foods is an integrated meat supplier, farming beef, pork and lamb and producing specialist cuts for the New Zealand market,” explained Brian Everton of Cabernet Foods. “We’re looking to partner with preferred distributors to the food service sector. This would appeal to those seeking providence of supply.”
Cabernet Foods identified popular dry aged beef cuts currently sold in the market place both in New Zealand and overseas, and selected a range of beef cuts, including sirloin, scotch, ribeye cutlets ribs and brisket. The research took them overseas to source ideas and technology not available in New Zealand. The result was Everton Dry Aged Beef. Farm selected and carefully prepared to utilise unique dry-aging methods, the natural flavours are intensified creating a succulent eating experience.