Meat + Poultry - February 2010 - 20

BURGERS AND BEYOND

Cardinal's Roadhouse production line uses forming technology
from Formax to enhance the cook time and 'bite' for its hamburgers. (Photo courtesy of Cardinal Meats Specialists Ltd.)

product, are very important in the marketplace up here,"
he says. "Three factors are critical in the final product we
make - the speed of cooking, the mouthfeel and the taste.
Unique ingredients and blends create products meeting
individual customers' custom product requirements, as
well as appeal to the Canadian palate. The desire for a
pure beef patty is disappearing as both restaurateurs and
consumers realize how much more flavor can be enjoyed
with the right ingredients added."
The U.S. is just starting to use spices and flavor enhancement to differentiate retail products compared to
their Canadian counterparts. Ingredients are often more
expensive than the beef in these premium blends. "We
developed our Roadhouse brand of ground-beef products more than 20 years ago when it was twice the price
of other ground-beef products and sales took off. The
perceived value of a premium burger was immediate, and
Roadhouse has been a top seller ever since," says Cator.
Cardinal has taken a leading position in North America in forming technology. "We were the fi rst to use the
"Tender Form" technology for burger production in North
America. The technology, developed by Formax, was created to enhance the cook time and 'bite' for hamburgers.
It's very important up here for us to create different kinds
of products with different kinds of results," he says.
Cator says Cardinal recently added European technology to form natural textures, creating a less-processed
ground-beef product.
He notes there are endless ways to innovate groundbeef products, such as using "inclusions." "Inclusions can
be chunks of cheese, onions, peppers or stuffi ng, such as
chili sauce, etc. The new technologies allow us to do a lot
of this on an automated basis," he says.
Cardinal was one of the fi rst companies to introduce
Angus burgers. It also manufactures ground beef made
with prime rib, sirloin, halal inputs, three cheese, sauce,
added chicken, turkey - you name it. Cator says his company is also preparing for the future. "Natural Texture
20 * Meat&Poultry * February 2010 * www.MeatPoultry.com


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Meat + Poultry - February 2010

Table of Contents for the Digital Edition of Meat + Poultry - February 2010

Contents
Meat + Poultry - February 2010 - 1
Meat + Poultry - February 2010 - 2
Meat + Poultry - February 2010 - 3
Meat + Poultry - February 2010 - Contents
Meat + Poultry - February 2010 - 5
Meat + Poultry - February 2010 - 6
Meat + Poultry - February 2010 - 7
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