Cardinal Meats Best Burgers In Town

“I’m not telling you, ‘Never eat a hamburger’. Just eat the good ones with real beef, you know, like the ones from that mom-and-pop diner down the street… And it’s so good that when you take a bite out of that burger, you just know somewhere in the world a vegan is crying”. -Homer Simpson

Our first product Lunch & Learn featured the Cardinal Burger line, hosted by our very own Mr. Protein Specialist Ben Decosse, with the assistance of our talented Corporate Chef Salina Beaudoin cooking up these tasty burgers. While Ben continued to educate us on the Cardinal Burger line, Salina was grillin up some tasty Cardinal burgers: Cardinal Healthy Grilln’ Burger  , Cardinal SYSCO Fire River Farms Imperial Burger, Cardinal Bistro Burger , Cardinal Veggie Burger , and the Cardinal Butcher Burger .

Before we devoured some burgers, we went on a little journey down history lane…. Cardinal Meats has been producing quality burgers for over 43 years now. In 1966 Ralph Cator founded Cardinal Meat Specialists, making top quality burgers for foodservice customers. The company recently expanded and moved into a new facility, distributing over 130 different kinds of burgers/patties and a range of Kettle Cooked products nationally. Today the company is owned and managed by Ralph’s son Brent Cator. 

Being the first  comes with automatic bragging rights and Cardinal has every right to brag as an industry leader and innovator. Here is a few reasons why:
•1st Meat processor to utilize distributors (1985)
•1st Meat processor to have a Branded Foodservice Product (1990)
•1st HACCP (Hazard Analysis Critical Control Plan) Certified Beef Processor (1998)
•1st Meat processor to have representative become President of NAMP
•1st Meat processor in Canada to install mini-max freezers
•1st & ONLY meat processor to use a DNA-based microbiological testing facility in a Canadian food plant

Cardinal stands by three key areas that ensure them as a quality manufacturer: Food Safety, Convenience, and Consistency. Food Safety is first and foremost their top priority for their products, customers and clients. In 1998 Cardinal was the first certified Hazard Analysis Critical Control Plan (HACCP) Beef Processor. They were also the first and only meat processor to use a DNA-based microbiological testing facility in a Canadian food plant, this means that they do not have to sent meat out or have a third party test the meat, everything is done in house on the spot. 

Convenience and Consistency, to make it easy for customers, staff and essentially for your guests without any compromise to homemade quality. In each and every eating experience, at each and every location you are assured of a consistent product in quality and performance. How you may ask? Because Cardinal is a leader in inovation, not just in meat but also in technology! Everyone wants that homemade Ma and Pa burger, however creating the consistent quality in house can be difficult to meet, with a higher risk of food and health safety. Cardinal has solved these issues with its Butcher Burger that uses a Natural Texture Formation (NTF) Technique. NTF gives a natural “fresh made” appearance, pure beef-like granular texture for great bite! Because of its natural texture it provides for a fast cook time – ½ the time of traditional hand-formed burgers. Its moisture retention delivers juicy flavour vs. traditional forming or handmade. Cardinal is the go to meat specialist when it comes to quality, consistency, and convenience.

For more information about their burgers and kettle cooked product line visit their website or contact Riverwood Sales for more information.

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  1. Riverwood Sales says:

    looks good!