Supermarket Perimeter - August 2021 - 43

THE TERM " SOUS VIDE " COMES FROM THE FRENCH and means
" under vacuum, " and while it was once a method utilized by only the
top chefs in the world, it has become a mainstream cooking process
over the last few years and many meat and poultry companies are
coming out with new brands of sous vide products.
The way it works is food is packaged in a vacuum-sealed bag, then
cooked at a low, consistent temperature in a water bath, ensuing the
juices add to the flavor.
From a consumer perspective, research completed in February by
Midan Marketing, a research consultant for the meat industry, indicated
that about 13% of the US meat consumer audience use the sous vide
method once a month or more often.
Alex Tyre, one of Midan Marketing's researchers, noted during the
COVID-19 pandemic, consumers took advantage of the opportunity to
try new cooking methods and flavor profiles.
" Research we conducted in January reports 59% of meat consumers
were experimenting with different ways to prepare meat and chicken, "
she said. " Sous vide products provide these consumers the opportunity
to continue to build their confidence in preparing meat products and
deliver a consistent end product. "
Standard Meat, a Dallas- based manufacturer of meat products, offers
a brand-new, state-of-the-art sous vide system with full immersion and
circulation.
" We process raw materials in-house, which allows for a wide range of
customizations, " said Ashli Blumenfeld, co-president of Standard Meat.
" For instance, we can age beef prior to sous vide, we make custom
marinades, rubs and brines. We also co-pack and do a lot of in-house
brands for retailers or meal kits. "
Not only does Standard Meat have a great culinary team in two fulltime
tenured chefs on staff, it also has six meat science experts on staff,
which ensures proper selection of beef cuts for particular sous vide
applications.
" We can sous vide any protein, such as today we are doing beef, pork
and chicken, " Blumenfeld said. " We excel at both short and long cook
times, and we offer a wide range of protein cuts and sizes. We have
whole roasts and shanks, as well as individual steak cuts, burger patties,
sausage patties and meatballs, baby back ribs and short ribs. "
The company's 10-ounce labeled packs are ideal for meal kits or on
the shelf, and its bulk 5-pound options are great for assembly BOH or
offsite. Additionally, Blumenfeld shared, the large roasts can be great
particularly around the holidays for consumers that are not confident in
their ability to cook to perfection from raw.
Brian Duffy, a culinary advisor for Duffified Experience Group, feels
that while the average consumer may know what sous vide is, he still
thinks many haven't tried the products and may be hesitant to seek out
the products on their own.
Standard Meat offers
a brand-new, state-ofthe-art
sous vide system
with full immersion
and circulation.
" That's why seeing it in the grocery store makes it more accessible
and normal, so retailers who showcase their sous vide offerings will find
larger sales I believe, " he said. " It's very appealing.
Sous vide is a pretty great technique and when all the consumer sous
vide units came out, foodie people flocked to them. Now seeing it in a
grocery store makes it more mainstream. "
Appeal of sous vide
Tyson Foods, headquartered in Springdale, Ark., noted in a recent
company Trendtellers report that sous vide was expected to be one of
the hottest food trends in the United States, and projected the category
to increase in popularity in the years ahead.
After all, the sous vide products provide quality and consistency
and therefore are rising in popularity year after year. With a limited skill
level, a home cook or back of house team can deliver chef quality with
complex, locked-in flavor profiles every time. In fact, consumers can get
a perfectly cooked steak in just five minutes when they use searing to
finish and reheat.
The Tyson report noted that while still a small segment, sous vide is
an emerging space in retail and one that retailers and the companies
that supply them should be keeping an eye on.
Blumenfeld noted sous vide offers numerous benefits to consumers,
retailers and food service alike.
" First, it's convenient-customers only need a quick reheat to get
dinner on the table versus cooking a raw protein, " he said. " Next, sous
vide ensures a consistent, high-quality product. Grocery stores can
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