Page 36 - NZ Herefords Magazine 2018

Cabernet’s 30-day dry aged Everton beef was named a and marketing. He has a background in butchery and is a meat
finalist in two categories, innovation and chilled/short shelf life. technology graduate from Massey University.
“We were up against all sorts of products – beers, salads, The family connection to the meat industry stems back to
cheeses.” the 1920s, making Brian and Lyndon the third generation in the
The category win was also exciting for the staff, who had family to be involved in the sector.
been involved in the process for the past three or four years They established Cabernet Foods in 2002 and have been
of development. sustainably growing the business ever since.
“It’s been great for them to see something that started out Brian says the family-owned business wants to continue
to go through and be recognised,” Brian says. providing sustainable food solutions for the marketplace.
Cabernet Foods is an integrated beef, lamb and pork “We’d like to increase our beef processing and sales.”
domestic supplier. When it comes to Hereford Prime, Brian says he’s keen to
“That’s our point of difference – we are fully integrated from the push the brand further into the marketplace, but this can’t be
paddock to the plate and we can supply our customers, if they want, done without consistent supply of quality Hereford cattle.
with the detail to say this beef came from such and such a farm. He says a lot of customers are growing tired of all the
“Providence is what you’d call it.” Angus products in the marketplace and so building consumer
He says, traditionally, the business would be considered a awareness of the brand as an alternative is important to him.
wholesaler, but the development of their dry aged beef is a step “We want to push that Hereford connection and being a
towards the more specialised retail market. partner with Hereford Prime has been positive for our business
“We are marketing it as a consumer product and it’s and we’re seeing an increase in demand for our Hereford Prime
packaged that way – it’s ready to take home.” products.”
The business has operational facilities in Wairarapa, Hawke’s
Bay and Waikato, employing about 80 staff. “WE ARE MARKETING IT AS A
Beef is toll processed by Taylor Preston near Wellington and CONSUMER PRODUCT AND IT’S
Progressive Meats in Hawke’s Bay.
The business has its own fleet of 10 refrigerated trucks on PACKAGED THAT WAY – IT’S READY TO
the road that travel the North Island carrying Cabernet’s beef, TAKE HOME.”
lamb, pork and small goods.
Cabernet is part of a group of businesses – Everton Land BOTTOM LEFT TO RIGHT: Brothers Brian, left, and Lyndon Everton
with Eagle Consumables product manager Frances Toumlin at the
Ltd, the farm component that is used for finishing and holding Food Awards gala evening; An example of the retail packaged 30-
livestock, and Kintyre Meats Ltd, the abattoir, processing and day dry aged Everton beef using Hereford Prime.
distribution arm of the business.
Brian says Hamilton is home to Cabernet’s distribution and
further processing centre and is where all the dry aging is done.
The sheep, beef and pig farms total 180 hectares and are largely
used for holding livestock, to assist with continuous supply. A
Manawatu pig farm is the only breeding unit.
Lyndon and Brian have their own area of expertise within
the business, with Lyndon Wairarapa-based and overseeing
livestock procurement, farming, processing and southern
distribution. Lyndon is a Massey agriculture graduate and has
worked on farms around New Zealand and ranches in America.
Brian is Hamilton-based and manages the distribution and
further processing plant and oversees product development

34