Choosing the right supplier for your venue is vital no matter if it’s meat or fruit and vegetables - it helps to ensure consistency in ordering as well as carving out a trusting relationship. However there are some things to keep in mind when on the hunt for a wholesale meat supplier. Here are six things to consider when trying to find the right meat supplier for your business.
A Hazard Analysis Critical Control Point (HACCP) certificate is essential for any wholesale meat supplier. It is a health and safety policy by which all suppliers must adhere to and ensures regular audits from the governing body. Do not even set foot into a supplier that does not have an up to date HACCP certificate.
There are also other accreditations such as Meat Standards Australia (MSA) and venue-specific including Halal or Kosher. MSA is an optional certification, it does speak to the supplier’s willingness to follow the latest trends and standards of meat qualification.
These variables are often applied when searching for a top-quality product at a basement price. Though, it can be difficult to compare the two as meat prices and ranges are bundled together. For example, New York Wagyu style steaks listed prices can vary from $20p/kg to $100p/kg, on the surface this appears to be great value, however the quality of the cut is not always known without knowledge that suppliers are able to provide.
Selecting a supplier with a wide range of products means that you will have the flexibility of trying various grades of meat to determine the right quality and price point for your venue.
Quality and consistency is top of mind for chefs and venue owners. However, compromises need to be struck with suppliers - seasonal changes, weather events and availabilities of stock from primary suppliers may vary due to exports especially amongst game meat varieties. To mitigate these risks, simply speak with your suppliers as they will be able to provide guidance and recommendations about which cut or brand to buy.
Packaging and labelling is fundamental in ensuring the product a venue has ordered is actually the product that is received. There are a number of ways suppliers can store meat products including cold storage and vacuum sealing. Vacuum sealing is most commonly used method and is done either at the abattoir or meat suppliers premises. Suppliers will then label the product with packaged and best before dates to ensure quality standards are met.
The ordering process is definitely something to consider when finding your wholesale meat supplier. If you're ordering regularly, then you want the ordering process seamless and easy!
Technology has come a long way in recent years with traditional methods being modernised by online wholesale marketplaces such as Foodbomb, which are providing a far greater experience for both venue and supplier. Venues have the ability to order from bookmarked suppliers and “favourites” lists which allows for increased processing and less ordering errors.
Order, delivery and cut off times help suppliers to manage venue expectations and help to avoid any unnecessary delays or surprises. Keeping track of varying supplier minimum order amounts and delivery times, can be difficult to manage manually, so keep on-top of the detail with the help of Foodbomb.
Sydney meat wholesalers you should try on Foodbomb:
Melbourne meat wholesalers:
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