Tender, Quality Meat -  Leads to compliments rather than complaints. Several years ago the key aspects of what "the public" considers to be quality meat were researched. Only 2 factors were of significance - Tenderness and Taste. Extensive group testing concluded that Tenderness was 90% and Taste was 10% of what we take to be quality meat. Bryopin meat is consistently tender meat.

Range - Would you like Sausages, Steaks or Smallgoods? Ribs or Roasts? Chicken or fish? Crocodile or Kangaroo!?? Bryopin has a huge range of products specially suited for Clubs pubs and caterers

Low Cost - When compared to some low quality fresh products Bryopin prices may seem high. BUT understand we use top quality meat and we add value to it. We are a low cost producer and through taking advantage of economies of scale we produce better and more economical food than our competition can.

Low Labour - Prime food cost is usually less than one third of the final serving cost, the next biggest component being labour. When you add up all of the hidden costs of labour - administration, supervision, holidays, super, compo, and the rest you can then see the real cost of labour. Bryopin does the labour for you. We have set about giving our customers a range of products that saves on labour and gives them PROFIT. 

Knowledge and Skill - Bryopin has been in operation since 1988. From our phone staff to butchers to product developers we all speak your language. 

Contract Holder - Bryopin Has held the NSW State Contract for cooked meat and poultry since its inception in 1995. We work with the contracts control board to give our contract customers the best offering available. Every term we tender and every term we are invited back! 

Great Company - Nice phone staff and approachable management - we handle your queries/problems with no fuss.