USMEF Caribbean recently produced a webinar featuring Chef Timothy Murray of RDS Foods on how to best protect center of the plate proteins from the extra time/thermalization in a to-go environment. The webinar is available as a video where you can learn about serving meat as a to-go option for your customers.
The video is 27 minutes long and will give any manager, chef or cook good insight into presenting your meat and entrees as a to-go option that holds and can be reheated. Below is a matrix of the cuts that he featured in the video, discussing the pros and cons of the cuts and also a sous vide guideline sheet. Your sales rep can also send you these documents as as PDF by email.
- Type of protein, including myoglobin content and thickness
- Type of cooking method – sous vide was the overall winner
- Packaging – foil is not a winner here)