SKARE MEANS EXTRAORDINARY BEEF QUALITY

LUXURY BEEF: The Danish meat wholesaler Kurt Skare was the first in the world to pack meat cuts in vacuum packs. Today the term Skare Quality is recognised by the international meat industry

If consumers want to buy guaranteed tender and juicy beef or veal, they need to make sure that the animal was slaughtered and the meat vacuum packed at least four weeks, and preferably five or six weeks, before it is handed over the counter. Because not until then is the meat fully tenderised.

If you disregard the date stamp and look instead for the Skare brand, the result is the same. A perfectly cut, perfectly packed and perfectly tenderised piece of beef. This has made Skare Meat Packers one of the most sought-after meat suppliers to leading hotels, restaurants and catering companies in Europe.

Expensive, but tasty
“The international meat industry is even operating with the ’Skare Quality’ term”, says Kurt Skare, director and owner of the Skare Group. “And that is not just a marketing gimmick. The ’Skare Quality’ term allows us to be positioned at the premium-priced end of the market, where our customers look at quality rather than price.”

Kurt Skare was the first in the world to introduce vacuum packing of meat cuts for sale in supermarkets. Since then, supermarkets have taken over the role previously occupied by butchers.

Perfectly tender
“Vacuum packing of meat cuts for sale to supermarket consumers was something completely new at the time,” says Kurt Skare. “It was a big step towards better food hygiene.

When freshly slaughtered meat is exposed to oxygen, a spontaneous growth of bacteria starts on the surface of the meat. By packing the meat so that it is completely airtight, the tenderising takes place from inside outwards. And after four weeks it is simply perfect.”

“We concentrate on good meat, which after our processing becomes really exclusive products in consistent sizes and quality,” says Kurt Skare. “We also have flexibility in our company that enables our customers to get specialities, which large industrial companies cannot supply. In addition, we have refined our logistics with the right quality, in the right amounts, at the right time. And naturally with the assurance that the cooling chain is not broken at any point. This helps to make us competitive, even with relatively high-price meat.”

More convenience
75% of Skare Group’s production is sold outside Denmark. High-class restaurants in Paris, Madrid and other large European capitals are major customers of Skare’s beef tenderloin. The company is also increasingly selling processed products, of which four Carpaccio variants have become very popular in Italy, the homeland of Carpaccio.

“Demands for efficiency and productivity are increasing everywhere, including in hotels, restaurants and canteens,” says Kurt Skare. “So if you can offer a product like Carpaccio, which is time-consuming to prepare, in a consistently high and uniform quality as we do, then you really have added value in a big way.”

http://www.skare.com