Particularly when catering for large groups of people, ensuring your overheads are as low as possible is always a priority; achieving the greatest flavours and experiences for your diners at the lowest costs to your restaurant. However, when it comes to meat wholesalers, is it better to buy cheap or buy quality, and can you ever achieve both? 

Meat wholesalers: quality or price?

We all love the feeling that comes with securing a bargain; whether it’s a 2 for 1 or 20% off specific items, getting the most for our hard earned money is a feeling like no other, and for those of us working in the catering industry, that feeling often comes from securing large quantities of meat, bought at truly affordable prices. 

However, all too often chefs are forced to make the choice between quality and price as prices associated with good quality cuts of meat continue to rise, and consumer demand increases; and, because of this, choosing the cheapest meats may seem like the most sensible short term option. 

The risks of buying cheap meat

Yes, it’s tempting to buy cheap cuts of meat; helping you to feed more for less. However, buying cheap comes with a number of often unforeseen risks that should be carefully considered before a purchase, such as: 

• Loss or lack of flavour: quality meat is often packed with flavour, particularly in comparison to cheaper cuts; due to the way the animal has been reared, the process of preparation, and even the way it’s stored before being delivered to you. Great quality, flavourful meat is generally lined with fat, giving it a marbled appearance. For most meats, the flavour is very much in the fat! 
• Lesser preparation & storage measures: like most products and services, often with good quality meat, you’re paying for the time and energy that goes into preparing that meat; the skills and experience that ensure it’s cut perfectly, it’s stored at the optimum temperatures, and it’s delivered to you in the best condition. Whereas, cheaper meats may not be prepared or stored with quite the same level of care, which could lead to issues further down the line like texture and [lack of] tenderness. 
• It may be full of fillers: it’s becoming more widely known that the cheaper the meat, the more likely it is to be full of fillers like water, making it look plumper and juicer than it really is! More expensive meats are far less likely to contain things like fillers, meaning you get more meat for your money. 

Why buying quality meat is an investment

Buying quality meat for your hungry diners should be seen less as a financial burden and more as an investment in your business; the greater the quality of the meat, the easier it is to work with, the better the favour, and the greater the overall experience for your diners which inevitably leads to… their return!

Can quality be affordable?

However, ‘affordable’ doesn’t always mean lesser quality meat. By getting to know your local meat wholesalers; the source of their produce, and the processes they have in place, you can secure mouthwateringly flavourful and tender cuts of meat at very fair prices.

To find out more about our range of premium selected meat,  talk to us today.

• 1 Pork Loin or Belly (boned & skinned)
• 1 Scored Pork Skin
• 1 Onion
• 1 Handful of each of Parsley, Fresh Rosemary, Fresh Thyme
• Grated Rind of 1 Lemon
• 2 Garlic Cloves
• Teaspoon Fennel Seeds
• Salt
• Pepper
• Olive Oil

Put Onion and herbs in a food processor and blitz to a paste.

Rub paste into the pork and roll, wrap scored skin around and tie off.  Rub skin with a salt and any remaining paste.

Roast at 120 degrees for about 4 hours then turn up the heat to get the crackling for the last 30 – 45 minutes.

To find out more about our range of premium selected meat, talk to us today.

UK Sausage Week, in late October, is all about celebrating one of Britain’s premiere culinary delights, the humble sausage. We’re showcasing some of the most popular wholesale sausages in our extensive range of meat products.

Pork Sausages

As well as the more traditional Cumberland sausages or Olde English sausages, we also stock a variety of flavoured pork sausages and sausage meats, such as:

• Pork,honey & Hampshire watercress
• Pork & leek And for the festive period
• Pork, rosemary & cranberry (Sausages & sausage meat)

Plus a gluten free option is available to pre order, for restaurants or eateries catering for food intolerances and allergies.

Most of our flavours are available as sausages, chipolatas, cocktail sausages & sausagemeat.

Cured Sausages

Although cured meats are traditionally European, charcuteries are becoming much more popular here in Britain. We hold a fantastic range of Dorset charcuterie, which includes a Dorset blue vinny & fig Salami. Our love of exotic and European flavours, cooked cold meats, delis, and cheese growing exponentially.

UK Sausage Week may only be one week of the year, but any period of time devoted to celebrating the simple, delicious, and utterly mouthwatering sausage is wonderful!

Of course, for Cooper Foods – as a trusted food supplier to the catering industry – celebrating exceptional quality meats is something we do daily.

To talk to us about our extensive selection of wholesale meat, call us today.