Operations
Quality
With an industry heavily reliant on imports, consistently sourcing high-quality produce can be difficult: “It is a challenge to continuously get the same quality and pricing for meat, year round — that’s why sourcing from the right locations at the right time is super important,” says Frevo, Fairmont the Palm head butcher Wael Yassen.
Competing with other better-known supplies such as Wagyu and Kobe, beef always presents a difficulty in this high-end market. However, Irish beef is gaining global interest and it is securing its reputation as world-class amongst chefs and consumers in the UAE. Bord Bia Middle East regional market director Michael Hussey explains: “As consumers learn more about Irish meat products and the care that goes into each step, we have been able to portray why our product is deserving of its place on some of the best menus across the world. Bord Bia and the Origin Green programme plans to gain market share through educating consumers on the benefits of using only the highest quality meats.”
Price
According to Food Source International general manager Angus Winterflood, customers also value affordability: “We have tried to position ourselves to adhere to a range of customer requirements and have built what we believe is the most complete meat portfolio in the UAE, with a wide range of brands, cuts, grades and price points to suit the market. That starts from our entry-level meat, such as our AMH A beef, through to exclusive high-end offerings such as Blackmore full blood Wagyu. To grow we need to listen to our customer base and develop our offerings accordingly.”
Canadian beef and veal products are not for those who are price-sensitive. Canada Beef director, innovation Robert Serapiglia elaborates: “Canada will always face competition from other beef-producing nations and in most cases will never win the price war. Excellence without compromise comes at a cost. Just like the tenderloin is the most expensive beef cut available, due to high demand and preference with its tender texture. Canadian beef and veal products, offer a unique culinary experience for an audience that is looking to feel good about what they eat.”
Fake News
External factors can also be an issue. Winterflood elaborates: “Every year producers of meat items are at the mercy of things outside of their control — such as the climate and seasons, demand cycles, economic cycles, politics and government regulations and many other variables. Then there is the challenge of public perception regarding meat, and how quickly and susceptible people are to changing their habits based on sensational news, documentaries and social media stories, so this is something that we need to deal with and be proactive about in the industry. This is why we at Food Source are very careful with the brands we carry and ensure we have a proper understanding and can tell the full story of the product, its sustainability and all the processes involved when we sell to our customers.”
| Advertisement |
Search our database of more than 2,700 industry companies
