Going Paddock to Plate with Your Melbourne Meat Wholesaler

Going Paddock to Plate with Your Melbourne Meat Wholesaler

Paddock to Plate. It’s a trend that’s here to stay in Melbourne. According to the Age, more cafes and restaurants are working with their wholesale meat supplier to be able to proudly name the farms their free-range meat supply comes from.

Going paddock to plate is a plus for your clientele, the environment and, if you’re smart about it, your profitability.

The quest for healthier, more sustainable menu options is not just a trend but a commitment to excellence and ethics. Using free-range meat in your menu speaks volumes about your restaurant’s dedication to quality and health.

Many chefs and owners want to be on this paddock to plate trend and still keep food service costs in check. Working closely with your wholesale butcher can help you achieve this.

Outline

  1. Why Choose Free-Range Meat?
  2. Helping Your Bottom Line with Healthier Meat Options
  3. Tailoring Your Menu for Health-Conscious Diners
  4. Crafting a Seasonal Menu with Free-Range Meat
  5. Nose to Tail Reduces Waste and Maximises Quality
  6. FAQs
  7. Revamp Your Free-Range Menu with Melbourne Meat Merchant

Why Choose Free-Range Meat?

Opting for free-range meat shows your clientele that you care about:

  • superior taste
  • healthier options for your clientele
  • animal welfare
  • environmental sustainability

These are all aspects many customers will appreciate.

By choosing a skilled wholesale butcher who sources locally, you can harness their knowledge and experience to make the most of your wholesale meat supplies.

Animals raised in free-range environments tend to have healthier lives, which directly translates into the quality of meat they produce. Not only does free-range meat offer a richer flavour profile, but it also brings the peace of mind that comes with ethical sourcing.

Helping Your Restaurant’s Bottom Line with Healthier Meat Options

As well as the traditional burgers, sausages and steaks, it’s worth looking at other cuts, or even creating dishes from a broader range of animal parts, including organ meats.

A skilled butcher who works with local producers knows what’s available and can tailor their cuts and preparation to exactly what you need. Need a specific amount of fat? Or a particular weight? Or a specific number of items per tray? They can deliver in a way that a pre-packed meat supplier can’t.

And, if it fits with your venue’s cuisine, they can help you work through creative ways to add cost-effective and healthier menu options, like sweetbreads, liver and kidney, that you can charge a premium for. And if you need a special marinade or preparation, a quality wholesale butcher can do that too. Saving you labour costs in the kitchen.

Together with the Victorian paddock to plate story, this gives you some added benefits to offer our customers. Great dishes, ethically sourced, nutritious and great for your venue’s profitability.

Tailoring Your Menu for Health-Conscious Diners

Chefs and kitchen managers are continuously seeking innovative ways to appeal to  diners. Diners with food intolerances and sensitivities (as well as allergies) are often under-served in terms of choice. There is research showing that consumers of allergy-friendly products are highly loyal. And that many will also try out new options. Sometimes the menu options for these diners are very limited. By adding a broader range of options into your menu, and highlighting the benefits in your marketing material and training your wait staff in how to present those options, you can cater to this growing demographic.

Choose a wholesale meat supplier like Melbourne Meat Merchant who stands as your ally in this push by providing the finest cuts of free-range meats and guidance on how to creatively incorporate them into dishes that delight and nourish.

Whether it’s crafting a liver pâté that’s both rich in flavour and packed with vitamins or

offering steak and kidney pie with a modern twist, they can help you ensure your menu stands out for its health benefits as well as its taste.

Nose to Tail Reduces Waste and Maximises Quality

The ‘nose to tail’ eating philosophy advocates for using as much of the animal as possible, this means:

  1. reducing waste
  2. promoting sustainability

Melbourne Meat Merchant specialises in this approach, offering chefs and kitchen managers a variety of cuts that might otherwise be overlooked.

This not only supports sustainable practices but also provides your diners with a unique food experience, showcasing the depth and variety of flavours that free-range meat has to offer.

Crafting a Seasonal Menu with Free-Range Meat

Other than spring lamb and Christmas free-range turkey and ham, we don’t often think of meat options as seasonal. But they are. Your local free-range butcher is in tune with what’s happening on regional Victorian farms, whether it’s in the Bellarine Peninsula or the Dandenongs, and knows what will be ready when. Keeping in regular contact means you can plan your seasonal menu and your specials.

Adapting your menu to include seasonal selections of free-range meat highlights the freshness of the ingredients and demonstrates your restaurant’s commitment to sustainability and quality.

You can easily achieve this by partnering with a wholesale supplier like Melbourne Meat Merchant. We take pride in offering a diverse range of free-range lamb, beef, pork and chicken, allowing chefs to innovate and keep their menus exciting. This adaptability ensures that diners have a reason to return, eager to experience the latest creations that reflect the best of what each season has to offer.

FAQs

What makes free-range meat a healthier option?

Free-range meat comes from animals that have had more natural living conditions and diets, leading to meat that is leaner and contains a higher profile of nutrients and beneficial fats.

How can Melbourne Meat Merchant ensure quality free-range meat?

Having great relationships with local Victorian free-range farmers, Melbourne Meat Merchant ensures the continuous supply of high-quality, free-range meat.

Do I need to place large orders with Melbourne Meat Merchant?

No, Melbourne Meat Merchant is committed to supporting restaurants of all sizes, offering flexibility with no minimum order requirements and the option to request free samples.

Where can I get free-range meat during peak seasons and holidays?
Melbourne Meat Merchant provides reliable delivery services year-round, ensuring that your restaurant can continue to offer high-quality dishes even during busy periods.

How does the paddock to plate philosophy benefit my menu?
This approach ensures that the meat you serve is of the highest quality, ethically sourced, and fully traceable, enhancing your restaurant’s reputation for sustainability and quality.

Revamp Your Free-Range Menu with Melbourne Meat Merchant

Creating a healthier menu with free-range meat is more than a trend; it’s a commitment to quality, sustainability, and culinary excellence. Melbourne Meat Merchant stands ready to be your partner in this journey, offering unmatched quality, flexibility, and support.

By choosing Melbourne Meat Merchant, you’re:

  • taking the opportunity to manage your kitchen costs
  • distinguishing your menu
  • enhancing your restaurant’s appeal
  • building a reputation for health-conscious dining
  • contributing to a more sustainable food system.

Let Melbourne Meat Merchant help you craft a menu that reflects the best of what our amazing fresh Victorian produce has to offer,.

Contact us today