A new patty-making technology launched by Sysco Corp. and Cardinal Meat Specialists Ltd. is revolutionizing the way the burger meets the bun. Using a unique Natural Texture Forming™technology that loosely weaves ground beef together, Cardinal’s “Revolution burger,” made with 100% Certified Angus Beef® brand cuts, delivers a tender, juicy patty with a lighter density and texture than traditional hand-formed burger. The result is a burger that offers a faster cooking time with less shrink than conventional patties, while maintaining a juicy texture and flavor. In addition, the loosely woven technique allows heat to penetrate the patty more quickly and evenly. Sysco Corp. will exclusively launch two new patties using this technology in 5.33 oz. and 8 oz. sizes. The new patties will be introduced in almost 50 Sysco markets across the country. www.cardinalmeats.com
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The June 2017 issue of Independent Processor features our cover story on how Wagonhoffer Meats is bringing back the rabbit as a healthy meat source, a preview of the 78th AAMP Convention, and much more.