Sous vide diced proteins for K-12 schools
JTM Provisions, Harrison, Ohio, expanded its line of clean-label products with new sous vide diced proteins, such as diced beef, pork and turkey, to the K-12 segment.
The single ingredient products are allergen-free, gluten-free, naturally lower in fat and contain no added sodium or additives.
The fully cooked, diced proteins are prepared using the sous vide method of cooking, which results in more consistent products that are tender and offer menu versatility.
In the sous vide method of cooking, the diced, raw meats are vacuum-sealed in air-tight bags, then placed in a circulating water bath at a regulated temperature set much lower than traditional cooking methods. The process distributes the heat evenly, so the meats are properly cooked on the inside without over-cooking the outside.
Starting with the 2016-17 school year, school districts nationwide can divert their USDA foods for processing into the sous vide diced proteins.
These products come packed frozen in a 30-pound master case containing six boilable/steamable bags. All of the products meet the protein requirements for the school lunch segment and come with a processor formulation statement (PFS sheet).
“Today’s schools are looking for versatile, minimally processed products that they can use to create a variety of different dishes,” says executive chef Robert Lafond, director of culinary services. “These products are perfect for speed-scratch, or what we like to call, fresh-scratch recipes. Our new sous vide diced proteins give the end-users a blank canvas—with the addition of a few simple ingredients, they can easily create a wide array of menu options. For example, the sous vide diced beef can be transformed into an Asian-inspired dish like General Tso’s beef and broccoli, or into classic comfort foods like beef stew and stroganoff. Or, season and shred the diced beef and serve on a build-your-own burrito line. The possibilities are endless.”
“There is a growing demand for cleaner label products in our industry,” adds Brian Hofmeier, vice president of education sales. “And, while some districts have the labor and ability to do a lot of scratch cooking, there are many districts that are looking to manufacturers for fully prepared solutions that carry a cleaner label. They need the added benefits of fully cooked products to help them manage costs, address labors issues and ensure food safety measures. We are excited to offer this new line to the K-12 market because it addresses some of the hottest items on a foodservice director’s wish list—cleaner labels, versatility and increased food safety.”