In New Zealand’s food service and food manufacturing sectors, the cost of proteins—particularly red meat—continues to impact profitability. While some food prices have eased slightly over the past year, beef mince can be over $20 per kilo, and other popular cuts remain high due to supply chain pressures and global demand. For commercial kitchens, hospitality and producers, managing these costs without compromising quality or consistency is a constant balancing act.
This is where smart purchasing strategies and efficient back-of-house systems can make a big difference.
5 Smart Ways to Cut Protein Costs:
1. Buy in Bulk
Purchasing whole cuts or bulk meat portions can significantly reduce your per-kilo cost. Beyond pricing, bulk orders also reduce delivery frequency and packaging waste.
2. Choose Alternative Cuts
Opting for less premium cuts—like chuck, or shank—can provide great value if prepared correctly. With the right prep and cooking method, these cuts offer flavour and tenderness at a much lower cost.
3. In-House Dicing or Portioning
If your kitchen or production space has available labour, consider breaking down meat in-house. Pre-diced meat is convenient but often costs up to $5 more per kilo. Doing this work yourself can translate into thousands in annual savings.
4. Use Pre-Diced Where It Counts
In contrast, for high-volume or fast-turnaround kitchens, pre-diced meat might still make sense. Reducing prep time can free up staff and reduce waste—especially if consistent sizing is important.
5. Extend Shelf Life with Vacpacking
Vacuum sealing your protein extends shelf life, reduces spoilage, and gives you the flexibility to portion and store bulk meat efficiently—whether chilled or frozen.
Simple Solutions to Achieve the Above Savings:
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Vacuum Packing Solutions
Vacuum Packing systems preserve freshness, maximise storage space, and extend product life—essential for any kitchen working with bulk proteins. -
Cook-Chill Processing for Wet Dishes
For those producing wet dishes like curries, soups and sauces, implementing a Cook Chill Systems can dramatically increase shelf life and consistency. Cooking Kettles, Pumping Stations and Cooling Systems are designed to streamline this process while meeting food safety standards. -
Bulk Buy & Prep Flexibility
With the right packaging setup, you're free to buy meat in bulk, portion it in-house, and safely store it for later use. This flexibility gives you control over both costs and quality. -
Customised Advice & Support
Take a hands-on approach—ask for a advice on how to achieve savings in your business. There are skilled professionals out there waiting to help. Build smarter workflows, reduce waste, and get more from every kilo.
Conclusion
Navigating the challenges of protein costs in New Zealand's food industry requires strategic purchasing and efficient processing. By adopting practices such as selecting alternative cuts, buying in bulk, and utilising vacuum packaging, businesses can achieve substantial savings
Want to Save on Proteins in Your Business?
If you're looking for ways to reduce meat costs, improve shelf life, or streamline your prep and production process, talk to the team at Vacpack. We’re here to help you pack smarter, save money, and waste less.
