Foodservice

Foodservice supply is driven by portion consistency and by handling in the kitchen: piece size, whether a cut arrives bone-in or boneless, how it is packed for the walk-in, and how it behaves after defrosting.

Catalogue products can be supplied in a range of packing formats, and custom cutting is available where volume supports it. Frozen product is specified with the defrosting guidance that applies to that cut.

Distributors serving multiple operators generally consolidate several catalogue codes into one request. The quote basket is built for exactly that — add each product, set the requirement per line, and submit one consolidated enquiry.