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Saturday, June 06, 2009 |
David Eaheart, APR
david_eaheart@seaboardfoods.com
913-261-2621 |
Cook-in bag ribs easy solution for delis |
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PrairieFresh Prime® Cook-in Bag Pork ribs cook in a fraction of the time with no special equipment required for delis. Seaboard Foods introduced the patent-pending rib products, which cook in a fraction of the time, to deli operators at the Dairy-Deli-Bake Expo ‘09. |
ATLANTA (June 6, 2009) — Delis can offer freshly cooked pork ribs easily with PrairieFresh Prime® Cook-In Bag Pork Loin Backribs and St. Louis Style Spareribs. Seaboard Foods introduced the patent-pending rib products, which cook in a fraction of the time, to deli operators at the Dairy-Deli-Bake Expo ‘09.
For delis without smokehouse equipment or smoking expertise, these ribs make offering freshly cooked ribs in the deli hot case simple and quick. The St. Louis Style Pork Spareribs will cook in 1 hour 20 minutes and the loin backribs in one hour. Technologically advanced cook-in bags combined with the PrairieFresh Prime® patent-pending infusion process makes this short cooking time possible. A pork rib will take three hours plus to cook using a traditional oven or a smoker.
Each hand-selected pork rib slab is infused with a precise amount of intramuscular fat and lean pork protein just like that found in the best cuts of beef. The rib slab is then sealed in a unique patent-pending cook-in bag. After cutting a small vent hole on the top, the bag of pork ribs—fresh or frozen—is simply placed on the center rack of a 400 F preheated oven and cooked for the designated short time period. Perfectly juicy and tender pork ribs are guaranteed each time.
The benefits of using PrairieFresh Prime® Cook-in Bag Pork Ribs are numerous for delis.
- Deli kitchen staff can prepare these ribs with no special culinary training.
- Cooks in existing conventional, convection or rotisserie ovens and allows maximization of existing equipment.
- No need to project quantities and thaw frozen ribs in advance. These ribs cook in the same amount of time fresh or frozen.
- Improves food safety because it lowers risk of cross contamination between raw and prepared food since the raw product is kept in the bag until finished cooking.
- Freshly cooked flavor when rethermed, without warmed-over notes, providing less product waste.
“These unique patent-pending cook-in bag ribs provide new opportunities for delis that have never existed before,” says Tom Blumhardt, Seaboard Foods vice president of marketing. “Consumers love pork ribs and these ribs make an easy, quick addition to their retail hot deli cases that’s sure to keep consumers coming back for more because of the tender, delicious flavor.”
To validate the cook-in bag cooking process and the product flavor and tenderness, Seaboard Foods commissioned Oklahoma State University (OSU).
- OSU validated one hour cook time for PrairieFresh Prime® Cook-In Bag Backribs, from fresh or frozen, vs. 3 hours for conventional natural ribs.
- OSU documented superior juiciness, tenderness, flavor intensity and desirability vs. conventional prepared ribs using trained taste panels and the guidelines described by the Kansas City Barbecue Society.
PrairieFresh Prime® Cook-In Bag Pork Loin Backribs and St. Louis Style Spareribs are available seasoned with smokey BBQ seasonings or unseasoned. With the unseasoned ribs, deli operators can add their own culinary flair by adding seasoning or a favorite barbecue sauce after cooking.
For more information about PrairieFresh Prime® products, including Cook-In Bag Pork Loin Backribs, visit www.PrairieFresh.com.
PrairieFresh Prime® Pork is a product of Seaboard Foods. With headquarters in Shawnee Mission, Kan., Seaboard Foods is a leading integrated food company and a top exporter of pork to Japan and Mexico. Pork products sold internationally bear the Seaboard Farms® brand. In the United States, Seaboard Foods markets fresh products under the PrairieFresh® Premium Pork brand and processed meats under the Daily’s® Premium Meats brand. As part of the company’s sustainability commitment, Seaboard Foods formed High Plains Bioenergy, a subsidiary committed to creating sustainable energy solutions from the Seaboard Foods integrated system. Seaboard Foods has been recognized for its aggressive research and development, and proactive environmental standards, including receiving the 2007 Pork Industry Environmental Steward Award. For more information, visit www.SeaboardFoods.com.
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