Culinology - September 2020 - 19
Research chefs share how they are
approaching meat-centric meal concepts
amid a changing landscape of
consumer needs
har-grilled teriyaki chicken kabobs, cedar plank-smoked
sesame ginger salmon, beer-braised short ribs - these are the
sophisticated center-of-plate proteins most consumers enjoy when
dining out. That's not happening much, because of the pandemic.
The challenge is they are still craved and research chefs are
uniquely poised to assist packaged meat and meal processors with
bringing the restaurant experience to the kitchen table.
COVID-19 changed how we shop, cook and eat. Meat and
seafood departments - refrigerated and frozen - went barren
during the weeks of hoarding, confirming that consumers appreciate
animal proteins, even amidst a plant-based food movement.
"The challenge is many people outside of the food industry are
not accustomed to cooking everything from scratch and at home
on a regular basis," said Jerry McDonald, vice president culinary,
MiDAS Foods International, Oak Park, Mich. "At first they had time to
cook during quarantine and tried to learn through trial and error."
Heat-and-eat refrigerated proteins, marinated raw whole muscle
and frozen oven- and microwave-ready meat-centric entrees were
the next departments to have empty shelves.
"Such value-added proteins invite the home cook to be involved
without having to stock their pantry with spices, breadings and
marinades or their kitchens with an assortment of cooking tools,"
Mr. McDonald said. "These products provide a one-stop shop. They
allow home cooks to take interest in their food without too much
effort. It keeps them involved, and for the most part, these products
are fool proof and add flair to the mundane day."
C
by Donna Berry
editor@sosland.com
Delivered to your door
For home cooks who remain interested in improving their culinary
skills, a growing number of protein companies are selling direct
to consumers. Dallas-based Bone-In Butcher Shop, for example,
offers premium grades of beef, lamb, veal, chicken and pork
delivered straight to consumers' front door.
"It's meat-decadence at its best," said John Sayklay, founder and
chief executive officer. "The meat is cut to order. Locally we deliver
fresh to homes. Otherwise, product is vacuum packed and sealed
and delivered overnight with dry ice.
"These are artisanal cuts of protein, the fine-dining restaurant
quality we sell to chefs. They are typically not available to
consumers. We source organic meat from local farmers to make
distinctive product in small quantities to enhance your homedining experience."
Get Maine Lobster, Portland, Maine, ships fresh lobster to
consumers. The company has expanded into new formats,
Meat kebabs can
bring the restaurant
experience to the
kitchen table.
Photo credit: Applegate
SEPTEMBER 2020 | Culinology |
19
Culinology - September 2020
Table of Contents for the Digital Edition of Culinology - September 2020
Culinology - September 2020 - 1
Culinology - September 2020 - 1
Culinology - September 2020 - 2
Culinology - September 2020 - 3
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