Cardinal's burger-cooking technique wins top Sysco honor

Oct. 21, 2013

Cardinal Meat Specialists recently was honored by Sysco for its Revolution Burger. The Canadian-based company received a the USA Gold Level Product of the Year Award for its Natural Texture Forming process, which allows the Revolution Burger to be cooked at 160 degrees. It ensures a food safe product while keeping the burger moist and juicy when cooked to that temperature in half the time of similar sized, traditional hand-formed burgers, said Brent Cator, CEO at Cardinal.

"We feel it truly is revolutionary in many important ways, especially the cooking temperature and the benefits that go along with it," he said. "It was an honor, and a strong validation point when Cardinal was awarded the recognition from Sysco."

Other features of the process, Cator said, include:

  • Faster speed of service due to faster cook time.
  • More even cooking due to the product texture.
  • That each strand of meat is sealed, maintaining the flavor profile.
  • Minimal processing reflects a trending consumer request.

The Natural Texture Forming process was developed by Cardinal, now distributed in the U.S. in partnership with Sysco and Certified Angus Beef, and is proprietary to the company. An important part of the process is the equipment incorporated into the making of the Revolution Burger, which is supplied by Marel, a global provider of advanced equipment and systems for the food processing industry, Cator said.

"It's amazing how Cardinal has taken our base technology to new heights while they continually innovate on what is possible," said Theo Hoen, CEO at Marel Food Systems.

Read more about food safety.

Topics: Equipment & Supplies

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