In a gathering aimed at celebrating culinary craftsmanship and high-grade meats, Consistent Frozen Solutions hosted its Open Kitchen event on May 27, 2025, at the Ernestomeda showroom in Makati. The event brought together chefs, hoteliers, restaurateurs, and business owners for an afternoon focused on premium meats, with a live cooking demonstration led by Chef Ed Bugia.

Chef Ed prepared three dishes using Consistent’s featured products: Mishima Reserve American Wagyu, Sig Iowa Kurobuta Pork, and Greater Omaha Ribeye. The demo opened with the Kurobuta Pork Belly Sinuglaw, an elevated take on the Visayan seafood and pork dish. He followed with a Kyoto-style Wagyu Sukiyaki, showcasing the marbled indulgence of American Wagyu, and concluded with a Steak Frites Rice Bowl made with choice-grade ribeye.

Each dish highlighted not just flavor, but the versatility of the meats. “We’re showing how these premium meats can elevate comfort dishes while remaining approachable,” Ed said as he shared tips on handling and preparing each cut. “The fat from the Wagyu, for example, brings a richness that really changes the game, even in rice.”

Consistent Frozen Solutions, which started as a small supplier for restaurants and meat distributors, has grown into a trusted partner for many of the country’s hotels and food businesses. The company carries a wide selection of premium meats in different cuts and grades, with a focus on reliability and professional service.

“Our customers are with us because we do not simply supply these meats — we provide them with the intention to help them grow their businesses and delight their clients,” said Carlo Agbayani, head of product development and marketing. “We act with professionalism and provide great, consistent service, hence the name, Consistent.”

A wine pairing session led by WSET Level 3-certified Mikee Manahan, a senior business development specialist for Consistent, complemented the cooking demo. Guests sampled wines matched to each dish, underscoring how thoughtful pairings can amplify flavors and textures.

Industry partners were also present. The U.S. Meat Export Federation shared insights into USDA grading standards and the value of the U.S. meat supply chain, from responsible animal raising to cutting and packaging. Meat producer JBS provided a refresher on the fundamentals of meat quality, including breeding and processing.

As the event wound down, guests had the chance to network over more food prepared with Consistent’s featured meats. The afternoon closed with a toast from the Consistent team, reaffirming the company’s role in the local foodservice ecosystem.

“We are privileged to now be the go-to supplier of many hotels, restaurants and cafes,” said Claudia Rivera-Quimpo, director of Consistent. “As a brand, we strive to be better and more than a supplier — we aim to be the most trusted partner ‘to look for’ in the foodservice industry. We’re happy to hear your big culinary idea, or whatever you have in mind for your dishes. Let us know. We have suggestions and can lead you to the best product to fit your menu, or perhaps even source it for you.”