Founded by identical twin brothers, Nicholas and Michael Meyer, in 1988 we pioneered traditional sous vide meat cooking in this country. We remain a family-owned and operated business, employing over 100 staff.Nick's sons, Anthony and Alex, are Managing Director and Sales Director respectively. Michael's daughter, Fiona, is the Human Resources and Credit Director.We believe good food should be enjoyed by everyone. That's why we focus on quality and consistency at scale.Our essential ingredient is sous vide cooking at scale. Sous vide, which means "under vacuum" in French, refers to the process of vacuum sealing food in a bag and slow-cooking it in water at very precise low temperatures until it's perfectly cooked. We are the only supplier in Australia using very slow cook times. Some of our products can spend up to 24 hours in our cook tanks - ensuring consistently tender meat. We also do this at a scale like no other. We cook about 100 tonnes of sous vide product per week. These big volumes mean huge savings for our customers.Bryopin supplies a broad range of markets segment in Food Service such as QSR, Distributors, Caterers, Pubs, Clubs and Restaurants. With contract cook and do further manufacturing for Retail. We are also a major supplier of cooked meats to the Institutional market including over 300 Aged Care Homes and over 200 hospitals across the country.We've built a strong reputation for integrity, reliability and agility over 32 years. Whatever the pressures we cut no corners. Not on food safety, not on consistency, not on quality and not on customer service. We to do the right thing by you always. That's our promise.We are all about finding solutions. Tell us your challenges and we'll come up with tailored solutions together. Let's explore menu options and discuss ideas. We can help you adapt to these challenging times. Feel free to come directly to us for information. We're here to make your life easier.

Website: bryopin.com.au

Employees: 20 - 49

HQ:

Location: , , AU

Revenue: 2.5 - 5 Million

Bryopin: Pioneering Sous Vide Meat Cooking in Australia Bryopin is a family-owned and operated business that has been at the forefront of the food processing industry in Australia for over 32 years. Founded by identical twin brothers, Nicholas and Michael Meyer, in 1988, the company has been a pioneer in traditional sous vide meat cooking in the country. Today, Bryopin remains a family-owned business, employing over 100 staff, with Nick's sons, Anthony and Alex, serving as Managing Director and Sales Director, respectively, and Michael's daughter, Fiona, as Human Resources and Credit Director. Bryopin's commitment to quality and consistency at scale has made it a leading supplier of sous vide cooked meats to the food service industry in Australia. The company's focus on slow cooking methods, using very slow cook times, ensures that their products are consistently tender and flavorful. Bryopin's ability to produce high volumes of sous vide product per week, up to 24 hours in their cook tanks, allows them to offer huge savings to their customers. Bryopin supplies a broad range of markets, including QSR, distributors, caterers, pubs, clubs, and restaurants, as well as contract cooking and further manufacturing for retail. They are also a major supplier of cooked meats to the institutional market, including over 300 aged care homes and over 200 hospitals across the country. The company's strong reputation for integrity, reliability, and agility has been built over three decades, and they remain committed to doing the right thing by their customers always. Bryopin's approach to finding solutions for their customers' challenges has earned them a loyal customer base. They invite customers to come directly to them for information and to explore menu options and discuss ideas. In summary, Bryopin is a family-owned business that has been a pioneer in the food processing industry in Australia, specializing in traditional sous vide meat cooking. Their commitment to quality, consistency, and customer service has made them a leading supplier to the food service industry. Their ability to produce high volumes of product and offer tailored solutions has earned them a strong reputation and loyal customer base.

Founded by twin brothers Nicholas and Michael Meyer in 1988, our company has been cooking meat using a special method called "sous vide" for over 30 years. We're still a family-owned business and have grown to employ over 100 people. We believe everyone should be able to enjoy good food, so we focus on making sure our food is of high quality and consistently delicious. Our secret ingredient is cooking meat slowly in water at very low temperatures. This method, called sous vide, means "under vacuum" in French. We seal the food in a bag and cook it for a long time, sometimes up to 24 hours, to make sure it's perfectly tender. We're the only company in Australia that cooks meat for such a long time, and we do it at a big scale. We make over 100 tonnes of sous vide food every week, which means our customers get great prices. We supply many different types of businesses, like fast food restaurants, caterers, and hospitals, with our cooked meats. We also work with retailers and aged care homes. Over the years, we've built a reputation for being honest, reliable, and high-quality. We always put our customers first and never cut corners when it comes to food safety, consistency, quality, and customer service. We're here to help you find solutions to any challenges you might have. Tell us your problems, and we'll work together to come up with ideas and menu options that fit your needs. We're flexible and want to make things easier for you. Feel free to contact us directly for information. We're here to help!