Meat producers Vion Food Group works with European market label Cool Cuts on a series of deep-frozen meats that are prepared for sous vide cooking methods. The selection is available across hotels, retail locations, and restaurants -- the range features fillets, t-bones, and more. The meats are sourced from cattle breeds including 'Holstein Friesian' and 'Simmental.'
From its slaughtering process, the meats at Cool Cuts are carefully mature for three weeks before it goes through packaging and deep-freezing. Each product is packed individually to make cooking processes run seamlessly -- the packaged pouch can be placed in boiling water at the instructed temperature to follow the sous vide method before being grilled. Vion Food Group expresses that this production is meant to make professional kitchen preparation methods simpler.
Why This Trend Is Growing
- Deep-frozen Meats
- The production of deep-frozen meats for sous vide cooking methods is disrupting the traditional meat industry.
- Sous Vide Cooking
- The rise of sous vide cooking is creating new opportunities for the food industry to develop and market convenient and efficient cooking solutions.
- Beef Variety
- The use of cattle breeds like Holstein Friesian and Simmental to produce frozen meats presents an opportunity for meat producers to offer a wider range of meat options to the market.
Industries Being Reshaped
- Food Manufacturing
- Food manufacturing companies could integrate deep-freezing and sous vide cooking methods to produce more efficient and convenient products for consumers.
- Hospitality
- The availability of deep-frozen, sous vide-ready meats offers an opportunity for restaurants and hotels to streamline their cooking processes and provide more consistent quality food.
- Retail
- The rise in demand for convenient, high-quality food products presents a growth opportunity for retail companies to offer a wider variety of sous vide-ready frozen meats to consumers.
