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.
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