Short Ribs

Beef short ribs are low-cost cuts of meat that are often undervalued by food processors. But with Unitherm’s innovative thermal processing solutions, short ribs can rival much higher-cost cuts. By combining a Flame Grill with a Sous Vide Cooker, Unitherm Executive Chef Justin Donaldson has developed a process to elevate this ordinary cut to a value-added product. An additional bonus is that the product is cooked in the packaging, which eliminates double handling, improves yields, pasteurizes the product, and minimizes waste.

Sous Vide Process for Short RibsView Sous Vide CookersView Flame GrillsWatch The Videos
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