Dovecote Park are proud to
announce that our Dry Aged Hereford Range has received a Product Innovation
award from Waitrose. The range, which has been a great success in stores,
consists of Sirloin Steak, Rump Steak, Bone-in Sliced Leg, Diced Beef, Hand Pressed
Burgers, and a Roasting Joint. This range came about as a result of a great
deal of hard work from our New Product Development and Commercial teams and
which we are delighted to see recognised.
Dry aged beef has long been seen as the best method of maturing beef
which has been done in many different ways and at
different levels of maturity
by retailers over the years therefore the
development process for this range began by investigating the optimum
maturation time required to ensure the best possible product was delivered to
the customers. A lot of work was done to look at the different
maturation methods and 30days was seen to deliver a fantastic product and towards the end of 2013 we
launched the largest pre-packed range of traditionally Dry Aged products in any
retailer, utilising selected Hereford hindquarters and sirloins.
Traditionally you only used to see dry age steak cuts however it was decided to
develop something a little
different for the customer by utilising the whole
hindquarter. The range was developed to
include a mixture of traditional favourites such as sirloin and rump steaks and
roasting joints but also to include more unique dry age products such as our
diced beef, bone in sliced leg and hand pressed burgers. We are delighted that this range has been
received so well and is going from strength to strength.
We are honoured to have
received such great recognition from Waitrose, and would like to once again
congratulate our NPD and Commercial teams for all the hard work they have put
in to producing this fantastic range of products.