Although sous vide is a common preparation technique in Europe, the method of vacuum packing meat, then slow cooking it in a water bath is not widely used in the USA.
SugarCreek, based in Cincinnati, Ohio, has recently opened a new plant in Indiana largely devoted to sous vide and is now taking its products as an exhibitor to the International Flight Services Association Annual Conference and Expo in Portland, Oregon, taking place between 28-30 September.
The company will showcase its sous vide lamb rib chops, lamb loin medallions, beef tenderloin medallions and beef short ribs at the IFSA Expo and hopes the cooking method might find a new client base among airlines in the US. “The airline industry is always seeking new ways to better serve their customers, and the conference provides the opportunity for SugarCreek to introduce our large-scale sous vide capabilities as a possible solution for them,” said Michael Richardson, COO for SugarCreek.
The company’s Indiana facility is 418,000 square feet and features the largest sous vide line in the nation. SugarCreek employs 1,700 people in six manufacturing facilities.