WHAT WE DO
STEP 1.
VACUUM TUMBLE
SEASONING
Wet or dry, the tumble insures even distribution and phenomenal flavor.
PEAK TENDERNESS
The tumble also tenderizes the protein, the signature of a mouth-watering bite.
NO PUMPING
No injections, period. The flavor comes from the protein tumble and the cook, pure and simple.
STEP 2.
THE SEAR
GRILL
The signature of a skilled cook, grill marking adds visual appeal.
FLAME SEAR
Infrared heat provides the impeccable, yet controlled char of the flame.
DRY SEAR
A soft sear that browns proteins with a touch of caramelization.
STEP 3.
SOUS VIDE COOK
STATE OF THE ART
New investments in cutting edge equipment for precise, high volume cooking.
SAFE, CONFIDENT
Ultimate food safety, no exposure post lethality. Pass that confidence on to your customers.
CLEAN LABEL
Looking to be free of preservatives and additives? Sous vide allows for clean ingredient statements.
STEP 4.
PACK IT OFF
POUCHES
With options including gussets available, pouches present maximum shelf appeal.
BOXES
Eliminating plastic, we are providing more environmentally friendly options.
SLEEVE
Retail staple that’s graphically stunning and convenient to merchandise.
BULK PACK
Streamlined for your operational convenience, all items are available in bulk.