Enschede and Groenlo: turning beef expertise into convenience products
From selecting the right beef cuts to developing more convenience-, further-prepared products, Vion Enschede and Vion Groenlo Retail are bringing together their expertise to better serve customers. Vion Enschede, as specialist with beef knowledge, selects and prepares the right cuts, while Groenlo turns these raw materials into products that meet retailers’ needs. Together, they connect product expertise directly with market demand. 

Beef expertise from Enschede
Vion Enschede plays a distinct role in Vion’s beef supply chain. While Vion Tilburg slaughters and processes cattle from the Netherlands and Belgium, Vion Enschede sources beef carcasses from various European markets. These are being deboned, selected, cut to specification and packed in Enschede for customers in the Netherlands and abroad. 

“Our strength lies in our specialist knowledge of beef and our ability to select and prepare exactly the right cuts for each customer,” explains Gert Kolkman, Sales Manager Beef. “We are constantly looking at how we can process our products to meet changing market needs.” 

Increasingly, those needs are shifting towards convenience. Retailers want to offer consumers products that require less preparation, while also employing fewer specialist butchers themselves. 

Meeting the growing demand for convenience
This is where Vion Groenlo Retail comes in. The team in Groenlo works directly with retailers to develop products that make meal preparation easier. These range from specific cuts and ready-to-cook products to increasingly prepared meat components. 

“Consumers want to spend less time preparing their meals, but they still expect good-quality, great-tasting food,” says Neil Daamen, Sales Manager Retail. “We are seeing this trend clearly across the market. To respond to it, we need the right raw materials. That is where Vion Enschede’s expertise becomes so valuable.” 

Enschede supplies selected and cut beef to the required specifications, which Groenlo can then develop and prepare further. The two sites complement each other: beef expertise on one side, direct customer insight and product development on the other. 

Stronger together across the supply chain
The collaboration also reflects a broader market trend. Customers increasingly prefer to source multiple products from a single supplier. Having one point of contact, less administration and fewer separate deliveries makes the supply chain simpler and more efficient. 

“This is where Vion has a real advantage,” explains Neil. “We operate across different parts of the supply chain, which allows us to coordinate volumes, specifications and logistics internally to meet customer requirements.” 

By connecting expertise and capabilities across Vion more effectively, Enschede and Groenlo can respond faster to changing customer needs. From the right cut of beef to a convenient, consumer-ready solution, their collaboration brings specialist expertise and market demand closer together. 

Interested in what Vion can do for your business?
Please contact your usual Vion representative or get in touch directly with Gert Kolkman at gert.kolkman@vionfood.com or Neil Daamen at neil.daamen@vionfood.com.