Pulled meats are a common American BBQ item within the slow cooked, meat fillings segment. In combination with selecting suitable secondary red meat cuts such as brisket and shoulder along with sous vide and other cooking platforms, ripping meat fibres can produce premium, natural value added products.
Pulled meat has typically been used in the USA sandwich market, both hot and chilled applications. Pulled meat has typically been a pork based product, in recent years chicken has filled part of this market but only in the US has beef ever played a substantial role.
This project funded several shredded/pulled meat product and process development initiatives and proof of concepts to add value to secondary cuts and review emerging slow cooked movement.
By pursuing this program and achieving a manufacturer plus a product, pulled red meat was to be positioned as a viable menu and category new product opportunity in Quick Service Restaurants (QSRs) and Hotel Restaurant and Cafes (HORECA) outlets and Retail supermarkets.
Several proof of concepts products have been assessed.