Beckie wilson writes in the Wairarapa Times Age about a family meat processing company that has created a niche for meat products away from the larger red meat exporters and has hit the nail on the head. The Everton family don’t want to be “lumbered in the same box” as other red meat providers.
They pride themselves on the integrated process of owning the meat all the way from the paddock to the plate.
Cabernet Foods Ltd and the processing plant Kintyre Meats has been working out of rural Carterton for the past 17 years.
Lyndon Everton, the managing director and in charge of processing, works in the Wairarapa office on Gladstone Rd.
The family company recently won the chilled/short shelf life award for their Everton Dry Aged Beef at the NZ Food Awards.
Mr Everton said it was great to be recognised for the smaller meat exporter that they are.
“The red meat sector is very challenging when it comes to the larger exporters which overshadows smaller exporters like us,” Mr Everton said.
“We don’t want to be regarded as just meat, we have got responsibilities behind our name and brand, whether it be an animal welfare aspect, or environment sustainability aspect.”
They were approached by a food technologist three years ago to develop the speciality product, which they carried on into the commercial and retail stages.
Continue here to read the full article || October 26, 2017 |||
