Meat&Poultry - June 2012 - 84

RELIABLE BROTHERS

meeting with drivers, updating training information and assuring that safety measures are followed to the T. Kyle does much the same in production areas, devoting constant attention to see that the standards they set are followed in practice. Reliable purchases from major beef suppliers, gets it pork from Indiana and Canada, and most poultry from the Del-Mar, Va. region. But it name to Reliable Brothers Inc., when the new facility was built. “We don’t have a call center that’s answered by someone out of ‘the know,’” Anderson elaborates. “The calls come to one of us in the office and we take each call personally. We value the customer’s time and they don’t have to wait for a callback when it’s inconvenient or too late for their order. They appreciate being able to talk to the owners directly.” Ben asserts the ownership believes in and practices a “hands on” approach to running the business. He spends a lot of time in the warehouse, also purveys American-raised Wagyu Kobe beef and recently found sales booming when it added a line of Certified Hereford meats. The company sells to and works with community college and trade school culinary programs. The family owned business believes that exposure to its product lines helps new graduates better understand the quality and

Fast • Accurate Dicing!
with CES/Foodlogistik Dicers. • Fresh & Tempered Meat • Poultry • Cheese • Roasting Meat • Sausages • Cold Cuts
Foodlogistik dicers are perfect dicing and portioning of fresh or tempered frozen meat (up to -4º) • MS 84.21 • MS 100.3 • MS 120.4 • MS 84.3 • MS 105.3 • MS 120.5 • MS 100 • MS 120JM

customized choices in its inventory. Kyle Buchakjian adds that many top chefs once worked for others and that “word of mouth” plays a major role in growing and sustaining their business. Less than three years ago, the firm opened a second website (rbsteaks. com) that is geared to home chefs, retirees and consumers seeking “higher quality” meats and foods. Although the family describes the site as “still in its infancy”, its sales are soaring with steak, roasts and other meat specials being shipped across the continental US. These retail accounts can also pick up orders at the plant. Reliable estimates this area now accounts for 1 percent of its volume, but it hopes it will continue to grow over the next few years. The company has been producing a raw corned beef brisket for the past five years that customers can cook to their own tastes and fi nds it rated as the best around.

HABLAMOS ESPANOL LLAMAMOS HOY

For more information contact: Don Ballein CES/Foodlogistik U.S.A. • 2128 M So. Grove Ave. Ontario, CA 91761 U.S.A. Tel (909) 947-8511 • Fax (909) 627-0087 Toll Free 1-888-278-0885 dballein@foodlogistik.com

www.foodlogistik.com

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Meat&Poultry - June 2012

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