News

£30,000 investment in dry ageing facilities

dr agedIn September 2010 we completed the building of a dedicated dry ageing chill in our Carlisle meat plant, which we believe takes the beef eating experience to a new level.

In the chill, beef on the bone sits on special racks for 21 days, while circulating air and a controlled temperature and humidity produces dry aged beef which is superb in taste, texture and tenderness.

Dry aged sirloins, ribs, striploins, fillets and rib eyes, as well as indiviual steaks, can be purchased by catering customers who want something unique on their menus. The shrinkage caused by the dry ageing process does cause some increase in price but we believe you can taste the difference.

We welcome you to visit Pioneer and see for yourself.

£600,000 head office expansion

new rosehillIn 2009 Pioneer completed the rebuilding and refurbishment of our head office at Rosehill. The ground floor was redesigned to include a drivers room, passenger lift and better reception and main entrance. The first floor was extended to include a retail office, large meeting room and test kitchen. A brand new steel and glass second floor was added to the top of the building to give the company a much needed suite of eight extra offices.

The task was undertaken by Story Construction and the company workforce had to relocate in temporary accomodation for six months whilst the project was completed.

Since completion, we have recruited extra staff in the credit control, quality assurance and buying departments, despite being in the midst of the recession.

Pioneer Cumberland Sausage wins national TV contest

sausageAt Dalston Agricultural Show on Saturday 14th August 2010, Pioneer put a team together with Carlisle Young Farmers to compete in the Monster Munchies challenge to build the largest, most spectacular and tastiest version of our local dish, Cumberland sausage and mash.

We built a giant version of Carlisle castle, complete with drawbridge, gravy moat and green mashed potato grassy banks. This was judged the winner on taste and appearance and we won a Gold Spoon which hangs proudly in our reception.

England rugby star Matt Dawson hosted the competition which has been made into a television program appearing on the Good Food channel on January 4th