Quality and territory are the key-words of modern food trade, where customers increasingly focus on economy and wholesome eating, analysing the market of large organised distribution groups, determined to satisfy every need through convenient, healthy and innovative suggestions.
Quality and territory are the key-words of modern food trade, where customers increasingly focus on economy and wholesome eating, analysing the market of large organised distribution groups, determined to satisfy every need through convenient, healthy and innovative suggestions.
We delved into this topic with METRO ITALIA, an established wholesale chain that has been working alongside and supporting hospitality professionals for over 50 years.
Efficiency, collaboration and sustainability are the main features of this avant-garde company, today also recognized and appreciated with the help of the innovative Stagionello® Meat Curing Device found in Metro’s Butchery.
2017 gave birth to a partnership aimed in offering products and services in touch with the times:
The Cuomo Method®️ and the devices are placed on sight so the customer witnesses this unique patented method based on continuous verification and management of pH values, corresponding to food-safety and wholesomeness.
This union gives way to a wide range of meats with exceptional organoleptic characteristics and a longer shelf life with the management of the entire supply chain right in front of the customers' eyes.
An invaluable statement from Mario Aversano, Category Implement Shop Manager at Metro Italia for the meat division, who describes the work with the Stagionello®️ systems as follows:
"I was present at the installation of the first device in the shop in Florence and one decisive factor immediately became clear: food safety.
Choosing Stagionello® Meat Curing Device means responding to the growing request of a certain clientele who is constantly searching for not only healthy but also, traditionally natural products and, above all, having a reassurance of the wholesomeness of the food, thanks to a device that uses constant monitoring of the entire transformation process.
Knowing that we can count on a system based on pH management amplifies the company-customer trust, guaranteeing our company the success of the service offered and giving the customers the certainty of choosing a unique but above all a healthy and high quality product".
Metro's corporate culture is also differentiated by the important value placed on the continuous training of its staff, a crucial tool to support the developments of all the retailers who choose the cash-and-carry chain on a daily basis.
This common philosophy is one of the decisive reasons that led to the collaboration with Stagionello®️, a company that has always recommended a formula that combines technology, qualified support and specialisation, along all the stages of the food production process, in order to create a complete production cycle, that begins with the skilful use of the equipment and ends with a final product of high quality.
A path that has led Metro Italia's specialised operators, assisted by the expert technologists of Stagionello® Academy, to learn and master all the theoretical and practical notions to enhance prime beef through exquisite 'READY TO EAT' goods, thus ensuring their skills and autonomy, and consequently the total management of an integral and validated process for the marketing of non-standardised, excellent quality products.
Mario Aversano's further statement testifies to his satisfaction with the successful training:
"It was an intense day of transferring theoretical and technical concepts to achieve full awareness of device and method in order to have its potential at our disposal.
Thanks to the professionals of Stagionello®️ Academy, we explored the entire transformation process, from the selection of the raw material to the final product, understanding the delicate steps that lead to professional maturing.
The investment made by Metro Italia, over time, has confirmed itself as the winning choice, especially in view of the recent directives of EFSA, the European Food Safety Authority, which sets out the strict parameters for the safe production of dry-aged meat, a delicate process that can become dangerous if carried out empirically, but extremely food-safe and coherent to regulations if performed with Stagionello® Meat Curing Device, a device and method guaranteeing continuous monitoring of physical parameters, pH management and constant traceability.
The joint venture with Metro demonstrates, once again, how the combination of retailers, applied technology and specialized training represents the concrete solution to progressive market developments, as well as the optimal fulfilment of demand, supply and consumer protection.
