The halfway point of the year has passed and the first six months of national trade shows are complete. Restaurant & Café highlights the news and innovation that have been displayed around the country.
HOW BEEF USED TO BE
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 practice of extended 'dry ageing' methods softens connective tissues resulting in meat tenderness, intensifying the fresh flavour of meat and fats.
Research took Cabernet Foods 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-ageing methods, the natural flavours are intensified creating a succulent eating experience.
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. Everton Dry Aged Beef if one such product, recently winning an award for Most Innovative Retail Grocery Product.
