 Greetings!
You are about to discover why Sous-vide cooked meat from Naturalaz & Bryopin is better for your clients and better for you. Sous-vide cooking can be somewhat likened to slow cooking - cooking over a long period at a low temperature - producing juicy, succulent and tender meat. Dating as far back as 1799, this French cooking technique translates to "under vacuum". The Sous-vide cooking system is where meat is immersed in heated water for a period of up to 24 hours. The meat is then rapidly chilled. Since this time, vast improvements in the technology have established Sous-vide cooking as a rapidly expanding food service industry. Put simply, this growth is attributed to the fact that, when used correctly, Sous-vide allows for very generous cost reductions in the kitchen and makes meat safer and easier to use. Naturalaz is Bidvest's own Sous-vide meat range. The range includes successful & popular food service items such as: - Lamb, Beef, Pork & Turkey Roast Carveries
- Lamb, Beef & Pork Ribs
- Lamb Shanks
- Pork Belly
- Pork Knuckle
These items are all slow cooked & pure - ready to finish off in your own signature style & flavours - in minutes! Bryopin Meats has been operating for over 27 years, manufacturing our Naturalaz brand & other meat in the Sous-vide method. Bryopin have held the NSW State Government Hospital Contract for over 20 years - supplying all major public hospitals in NSW and other key institutions such as large nursing homes, central kitchens & caterers. Bryopin boast an extensive product range, cooking over 100 ton of meat per month. The range includes: - Pure & Corned Roast Meat - Seafood - Chops & steaks - Diced Meat - Poultry - Puree's - Wet Dishes Bryopin operates an extensive food safety program, is HACCP approved and operates in well maintained premises. The Bryopin product range also meets all Vulnerable Persons (VP) guidelines.Bryopin's food safety program is regularly monitored by the NSW Food Authority, third party auditors and customers alike. Benefits of adopting the Sous Vide System There are four main essentials that Sous-vide meat will deliver: Food Quality - Consistent, Tender & Succulent meat (every time!) Ease of Use - Simple, fast & uncomplicated products Cost Effective - Costs much less than cook fresh Food Safety - Which is vital for the sick & Elderly Food Quality  We source quality young meat to a set specification. This, coupled with strict controls on our cooking method mean we supply the same quality product every time. Ease of Use Products in the range come with a long shelf life (8 - 10 weeks). All products are hygienically packaged and labelled - ready for cooking preparation. Our customers can have the peace of mind to hold necessary contingency stock - knowing it can be prepared in minutes Cost Effective As well as being easy, safe and tender - the Sous Vide system is cost effective. Bryopin achieves this through reducing waste and unnecessary extra expenses for the end user. This is managed through carefully purchasing meat to a set specification, making sure it is perfectly trimmed of fat and gristle and ensuring it is well shaped for accurate portion control. The Sous Vide system ensures minimal labour and utilities are required for cooking - meaning money saved on the final meal. It is not uncommon for our users to report savings as large as 20% of their total food cost.  For a brochure on Naturalaz product advantages and nutritional information and to see product availabilities at various distribution centres login with your CSCBG member ID here. Contributed by Brett Leskie National Account Manager Meat and Seafood Bidvest Direct Brett is the Meat and Seafood Manager for all Nationally serviced accounts. (assists Account Managers/Chefs/Head offices with product knowledge, specifications and best practice in centre of the plate items). Previously he was the Meat Manager for Bidvest Melbourne Branch and this is where he first came in touch with Bryopin and their operation, established in Sydney over 25 years ago, Bryopin is a family owned company I learnt further on the SousVide process and how to apply it in a commercial environment. Prior to this he was a chef for 14 years, working in high end restaurants around the world, London (French restaurant called le pont de la tour) where he first learnt Sous vide cooking, Japan, and Melbourne at the Stoke House, St Kilda.
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