COVER STORY
Belmont Meats president and chief executive officer Paul Roach (left) and vice-president of operations Eric Van Zyl pose with some of the premium-quality frozen meat products produced at the company’s busy 50,000-square-foot processing facility in north Toronto, which processes an average of 1.3 million pounds of meat per week for retail and foodservice customers.
MEAT BEAT MASTERCLASS Toronto frozen meat products pioneer celebrates past glories by building firm foundations for a prosperous future
BY GEORGE GUIDONI, EDITOR PHOTOS BY COLE GARSIDE
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rilled, braised, griddled, roasted, barbecued or fried, an expertly cooked serving of tasty quality beef is a powerful culinary tour de force of many of the world’s more popular cuisines and dining rituals, with Canada no exception to mankind’s timeless and widespread affection for beef in all its many varieties and incarnations. But simply being one of the world’s most prized and nutritious sources of animal protein is no guarantee of success in today’s fiercely competitive global beef industry, where value-added product innovation is just one of many key pre-requisites for continuous growth and prosperity for meat processors chasing higher market share and brand loyalty in retail and foodservice markets at home and abroad.
12 • WWW.CANADIANPACKAGING.COM
Belmont Meats’ award-winning retail packaging is manufactured in Toronto by GoldRich Printpack Inc.
CANADIAN PACKAGING • NOVEMBER 2016