Jan Zandbergen Group targets foodservice with premium brand

The Jan Zandbergen Group has officially launched Redfield Meats, a premium meat brand specifically engineered to address the growing demand for consistency and convenience in the European foodservice market.

The brand arrives as professional kitchens across the continent face increasing pressure to balance high-quality culinary output with operational efficiency and waste reduction. By providing precision-portioned, high-quality beef, Redfield Meats aims to become the new standard for steaks in the professional sector.

The core reasoning behind the launch is to provide a “perfect steak every time.” Jan Zandbergen Group identified a significant gap in the market for portioned products that allow chefs to deliver a uniform guest experience without the labour-intensive process of in-house butchery.

“We see strong demand for high-quality, portioned beef from the European foodservice market,” explained Justin van Schaik, sales executive at Jan Zandbergen Group. “To meet this demand, we developed Redfield Meats with a focus on convenience, consistency, and a broad range of frozen portioned products.”

The brand said it leverages global sourcing and advanced freezing technology to offer a robust solution for wholesalers and chefs:

• Global sourcing: the beef is sourced from South America and Europe, focusing on premium breeds such as Hereford and Angus known for their flavour and marbling.
• Precision portioning: steaks are cut to exact weight categories, allowing kitchens to calculate precise margins and ensure every diner receives the same size portion.
• Shock freezing (IQF): using individual quick freezing technology, the products maintain their cellular integrity and taste while offering a long shelf life. This allows chefs to use only what they need, significantly reducing food waste.
• Sustainable partnerships: the group works exclusively with socially responsible suppliers, sourcing directly at the origin to ensure ethical standards and quality control.

The initial Redfield Meats range includes 13 distinct products, featuring popular cuts such as Ribeye, Beef Tenderloin Tournedos, Flat Iron steak, T-Bone, and Galbi Ribs.

While the standard packaging is a practical 5 kg box, the brand is also offering “window boxes” specifically for wholesalers and cash & carry outlets. Furthermore, the brand is positioning itself as a partner for tailored solutions, offering custom calibrations and non-standard weight categories to fit specific kitchen workflows.