Skin packs for sous vide meat joints
The novel product has the potential to put the traditional British Sunday roast on tables across the UK as a mid-week dinner option.
Dunbia beef and lamb joints are packaged in Prime Cook vacuum skin packs and partially cooked in a hot water bath (sous vide) before being labelled and dispatched to Co-op stores across the UK.
This process enables the average homeowner to remove the beef or lamb roasting joint from the packaging and cook it using a conventional oven tray for just 30 or 45 minutes respectively.
The ‘quick roast’ joint is said to retain the same desirable flavour and tenderness of a traditional, slow-cooked joint.
“Vacuum skin packaging was chosen for Prime Cook because it offers extended shelf-life, minimises food wastage and showcases the product to consumers,” says Helene Roberts, Linpac’s director of global marketing and innovation.
“In addition, the pack includes a perforated rPET [recycled polyethylene terephthalate] insert that captures juices released during the sous vide cooking and conceals them. These juices can later be used by the consumer to make a flavoursome gravy.”
Contact Linpac (Klöckner Pentaplast) for more information.
