A convenience meal concept, to be unveiled next week, could take the market by storm, claim the companies behind it.
Packaging supplier Cryovac and ingredients manufacturer RAPS believe the vacuum-packed microwaveable steak could revolutionise the way consumers buy and cook meat.
Cryovac sales development manager Richard Griffiths said the microwaveable steak portions could be on store shelves within weeks.
“We have had a huge amount of interest, with many meat processors wanting to work with us. We think retailers will also be very interested and the concept could be in supermarkets very quickly.”
The steaks are injected with a brine solution to enhance succulence and marinaded in hi-tech sauces, before being packed using Cryovac’s Darfresh skin-packing technique. The marinades have been developed for microwaving - the starches in the sauce absorb any cook-out from the product, ensuring the meat remains visually appealing.
The packs are self-venting, so no piercing is required.
But the real advantage of cooking a steak in the microwave is the precision it allows, explained Griffiths.
“Many people struggle with cooking a steak, but this allows you to be very accurate. If you want your steak pink, just cook it for one minute 40 seconds; if you want it well done, cook it for two minutes.”
The product is already on sale in France. UK retail buyers will get their first chance to see and sample the concept at next week’s IFE exhibition in London.
Packaging supplier Cryovac and ingredients manufacturer RAPS believe the vacuum-packed microwaveable steak could revolutionise the way consumers buy and cook meat.
Cryovac sales development manager Richard Griffiths said the microwaveable steak portions could be on store shelves within weeks.
“We have had a huge amount of interest, with many meat processors wanting to work with us. We think retailers will also be very interested and the concept could be in supermarkets very quickly.”
The steaks are injected with a brine solution to enhance succulence and marinaded in hi-tech sauces, before being packed using Cryovac’s Darfresh skin-packing technique. The marinades have been developed for microwaving - the starches in the sauce absorb any cook-out from the product, ensuring the meat remains visually appealing.
The packs are self-venting, so no piercing is required.
But the real advantage of cooking a steak in the microwave is the precision it allows, explained Griffiths.
“Many people struggle with cooking a steak, but this allows you to be very accurate. If you want your steak pink, just cook it for one minute 40 seconds; if you want it well done, cook it for two minutes.”
The product is already on sale in France. UK retail buyers will get their first chance to see and sample the concept at next week’s IFE exhibition in London.
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