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Bowmont Wholesale Meats has been committed to the "Hereford Prime" brand since its inception about 10 years ago.
The company was the processor for the beef range when the pilot scheme was set up in Southland in 1994 and has maintained and improved the branding ever since.
Managing director John Flynn is impressed with "Hereford Prime" quality.
“It is top-notch for tenderness and consistency,” he said.
The "Hereford Prime" brand is only placed on beef, which meet strict quality criteria of pH, meat and fat colour, rib eye area, quality and marbling.
Cattle are sourced through Wrightson and slaughtered and assessed at Prime Range Meats Invercargill. Mr Flynn praised the stock as it was continually improving and more and more cattle were becoming suitable for the brand.
Feedback from clients has been excellent.
Hereford Prime compliments the Bowmont motto “Where Quality Counts”
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A new employee at Bowmont Wholesale Meats is taking the Southland owned and operated business into a league of specialty meats a cut above the rest. The company has hired a German-born small goods and cold cuts butcher with more than 20 years experience in producing specialty meat cuts.
Guido Schromges started work at Bowmont on November 11 2008 and already he’s producing some products the company hopes top restaurants and hotels around the country will want to serve. Factory foreman and sales representative Stephen Flynn said the company had sent samples to various restaurants and catering companies and had already stimulated a lot of interest. Invercargill’s Cabbage Tree restaurant has ordered a batch of Mr Schromges’ pork, apple and thyme-flavored sausages, which will be put on its menu.
The public can buy the products from the company’s factory shop, which has undergone a revamp to include a special-section showcasting Mr Schromges’ handmade cold cuts. They will also be on offer at the Invercargill farmers market at Southland Boys’ High School on Sundays. “When you taste his products, they’re better than anything you’ve had before,” Mr. Flynn said.
Assistant manager Scott Flynn said the products were unique, “That’s the recipe to success,” he said. He uses only real sheep or pig intestine casings to make sausages and only female pig meat in any pork products. This was because mal pig hormones affected the flavour of the meat, he said.
Essentially, he used traditional German recipes and techniques in making his cold cuts. “They’re 100% meat and spices”. He specializes in making all types of cold cuts from sausages, luncheon, hams, pastrami and salami, made from all types of meat including chicken and venison.
Mr Schromges and Bowmont have teamed up with Fare Game supplier Callum Hughes to make cold cut products from wild goat, pork, rabbit, hare and venison.
Mr Schromges is contracted to the Invercargill factory for a year, making small goods and cold cuts as well as passing on his skills and recipes to other staff to learn. Mr Schromges has a German qualification in small goods which took three years’ training as an apprentice and a further five to gain his masters. Before moving to New Zealand 3½ years ago, he was a small goods production manager for 19 years in Johannesburg, South Africa.
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