Meat+Poultry - July 2018 - ground beef - 4
G R O U ND BE E F P R OC ESSING
For 50-plus years, Cardinal Meat Specialists has
honed its focus on this competitive segment
By Keith Loria
m eat po u l t r y @ so sl a n d .c o m
2018 GROUND BEEF TRENDS + TECHNOLOGY MEAT+ POULTRY
GROUND BEEF FOCUS
Cardinal Meat Specialists
offers 160 burger SKUs
including natural texture
forming, stuffed and
burgers with inclusions.
Today, Cardinal's business is comprised of two
primary areas of specialty - Safe Sous-Vide (a registered Cardinal trademark) and burgers. It has more
than 160 SKUs in burgers, including natural texture
forming, stuffed and burgers with inclusions.
"We have the only stuffed burger in the world
right now that when you cook it, it doesn't explode,"
Cator says. "You can retain things like cheese and
peppers for instance, and when a consumer bites
into it, there's no pocket in the middle."
Though Cardinal started as a purveyor of raw
products more than 50 years ago, it has evolved
into a burger manufacturing operation and a
Safe Sous-Vide protein provider. With popular chefs, cooking shows and magazines touting
the romance of sous-vide, Cardinal felt very few
understood the technology and that led to its line
of Safe Sous-Vide products.
"What Safe Sous-Vide brings to the table is
a more consistently cooked product, more cost
effective and it uses the natural juices of the
product to create a better eating experience,"
Photos: Cardinal Meat Specialists
ver since Jack Cator bought a steer from
a local farmer and sold the meat door to
door in his small community in Canada
- a process he repeated over and over
more than 80 years ago - meat has run
in the family blood and set the stage for
the success of Cardinal Meat Specialists.
His son Ralph transitioned what became a
series of retail butcher shops to the Brampton,
Ontario-based Cardinal Meats in 1966, and now
his son, Brent Cator, serves as owner operator
and runs the day-to-day operations.
"From a philosophy standpoint, Cardinal is
very focused on our values and integrity, and we
really built our business on responding to customers' needs, changing the business dramatically
over the years based on those needs," Brent Cator
says. "Where we've led, or been acknowledged
by the industry, is by those people who hail food
safety as critical to what they do, and the integrity
behind that, as well as innovative solutions that
have solved problems for our customers."
That has led to a lot of changes at Cardinal
over the years, but the family business maintains
its commitment to producing the highest quality
meat products around.
"In retrospect, our corporate name, Cardinal
Meat Specialists, is very fitting," Cator says. "We
are very skilled at what we do in each of the categories in which we compete, with the purpose
being to create solutions which allow our customers to win with their guests and shoppers."