Convenience — Quality First Means
Market Growth

Value-added technology has come a long way from TV dinners and boil-in-a-bag meals that were a last resort. Processing technology now allows processors to create convenience products to meet varying specifications—everything from creating gourmet style “meals in minutes” with a unique flavour profile, to qualifying for the Health Check™ program or to meet very specific price points. These processing techniques along with consumer interest in purchasing prepared products, has blown the value-added market wide open.

Beef is the perfect fit for value-added products and begins with solid muscle or with restructured product. The process might include marinating (like fresh steaks or medallions, marinated then vacuum packed and ready for grilling), vacuum tumbling, injection/needling and slow cooking, all of which can enhance flavour, moisture retention, tenderness and palatability. Examples include beef tips in red wine, fully cooked pot roast, or braised short ribs. These processes enhance the palatability of beef, taking products that might otherwise have gone for grind, into value- added meals with loads of consumer appeal. New packaging, such as the sealed, cook-in-bags, have increased food safety and prolonged shelf life. With interesting flavours, exciting new packaging graphics options and marketing buzz, these products are gaining widespread consumer acceptance, with opportunity for growth.

Recently, the Beef Information Centre (BIC) conducted product testing on retort pouch processing. The process is proving to be especially effective on the less tender cuts from the beef forequarter, producing a tender, moist product in a relatively short time.

All this adds up to the fact that there is a fast-growing market for value-added products. Processors are working with commodities in conjunction with the retail and foodservice industry to combine technology, product availability and consumer needs to create exciting and innovative meal solutions.

The Beef Information Centre is fully engaged with the industry, and has a focus on product development. Visit our website links to the commercial beef product page for information and ideas on developing beef products like beef sausage, steak roasts or how to utilize whole muscle cuts for value-added processes.

In fact, BIC has established a Partners Program to help companies develop beef products that reflect consumer trends, such as the need for convenience items. The program is a cost-sharing initiative with a wide range of eligible expenses. For more information on the Partners Program, click here.

Contact the Beef Information Centre for value-added products suitable for your business.