Meat processor phasing in new technology
Cardinal Meat Specialists is going to phase in its own proprietary technology to produce its entire branded burger lineup
Brampton, Ont. – Cardinal Meat Specialists Ltd. is going to use its own proprietary technology to produce all of its portion-controlled products.
Cardinal Meat announced that it will be phasing its Natural Texture Forming process into its entire branded burger lineup over the next 24 months.
The company began using the technology three years ago and since then it’s proven to be quite successful, says Cardinal Meat.
Cardinal Butcher-style Burgers, which are made with the Natural Texture Forming process, now account for almost half the company’s burger business, including foodservice, retailer and consumer channels.
The Natural Texture Forming process allows the Butcher-style Burger to be cooked at 160 ˚C, ensuring a food-safe product, while keeping the burger moist and juicy even when cooked at that temperature – in half the time of similar size, hand-formed burgers.
The technology’s other features include:
• The faster cook time leads to more even cooking.
• The texture allows for faster cooking and faster table turns at restaurants.
• Each strand of meat is sealed, maintaining the flavour profile.
• The unique texture creates better “bite enjoyment.”
• Minimal processing reflects a trending consumer request.
“We feel it truly is revolutionary in many important ways, especially the cooking temperature and the benefits that go along with it,” says Brent Cator, CEO at Cardinal.
The company recently received a Sysco USA Gold Level Product of the Year Award, recognizing the Butcher-style Burger as the most innovative product developed and launched during fiscal year 2013.
Cardinal Meat adds that an important part of the process is the equipment incorporated into the making of the Butcher-style Burger, which is supplied by Marel, a provider of advanced equipment and systems for the food processing industry.
One of the company’s mandates is to always have multiple projects moving forward, with the approach that a history of success does not ensure success in the future. The company says it’s an important reason why the company invests a significant amount of resources in product development.
“Regardless of our latest innovation – whether it’s through the process, equipment or food flavour – our mindset has always been the next big thing is right around the corner for this company – and the industry,” adds Cator. “In fact, we have several exciting concepts in the works right now.”