Founded by identical twin brothers, Nicholas and Michael Meyer, in 1988 we pioneered traditional sous vide meat cooking in th ... is 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. read more