Product innovation

For customers looking for bespoke meat product options or products tailored to their requirements, there are a number of options available.

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Bespoke and tailored products

With our experienced team, on-site development kitchens, full range of ingredients, and state of the art manufacturing capabilities we are able to offer new product development.

An example of tailoring product is; customers can request the specific meat content for their burgers or sausages. Seasonings can be added or removed to taste.

To discuss bespoke product requirements please contact your account manager or the team at Campbell Brothers who will be happy to support your requests.

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Bespoke sausages

We make bespoke sausages in a range of sizes using quality ingredients. including pork from approved UK & EU suppliers.

For customers requiring their own specific recipe of sausages, we can work with you to develop new flavours to give you a bespoke sausage offering on your menu for a consistent ‘in-house’ style.

With our extensive range of quality meats, we are able to produce a wide selection of sausage flavours.

Bespoke burgers

Our in-house burger production enables us to add seasoning and alter recipes to create new burger flavours. We work with customers to produce bespoke burgers to suit your menu with size capabilities from 2oz to 10oz.

As well as beef burgers, we can also produce meatballs lamb burgers, kebabs.

Our team are here to discuss your requirements.

FAQs

Wondering what the benefits of wet and dry ageing are? Want to know more about PGI? In our frequently asked questions section you’ll find all your meat questions answered, along with account query information.

PGI stands for Protected Geographical Indication. PGI is an EU scheme to protect and promote high quality traditional and regional food products unique to a geographic area.

Scotch beef PGI is meat sourced from selected farms in Scotland. When you see the Scotch Beef PGI logo, you can be confident that the beef was born, reared, and processed in Scotland and held whole life quality assurance.

OTM beef is cattle that is ‘Over Thirty Months’ old.

Wet ageing is a process of maturing meat to add flavour and increase the tenderness of the meat. Meat can be wet aged for 4 days and longer. The wet ageing process allows enzymes in the meats juices to break down the collagen between the muscle fibres. An alternative to wet ageing meat would be dry ageing.

Wet aged meat is vacuum packed with a plastic membrane protecting the meat from external elements, so the surface of the meat is less affected. Wet aged meat requires less trimming compared to dry aged, therefore, is generally more cost effective.

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