Ground/Chopped Steak Roast
In this section:
Marketability
Applications
Chopped Steak Roast Process
Processing Steps
Expected Shelf Life
Definition:
Flaked and formed oven ready roast, from the source specific sub-primals conveniently prepared for quicker cooking and consistent portions.
Marketability
- 100% useable and oven-ready for easy preparation
- Flavourful with a tender, juicy texture
- Uniform roast shapes for consistent slicing – perfect for a variety of entrees, sandwiches, salads and wraps
- Less waste than traditional roasts
- Convenient 3-6 lb (1.36-2.72 kg) portions
- Delicious, easy and convenient to prepare from fresh or frozen state
- A fresh new alternative for the home meal replacement consumer
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- Excellent size for traditional rotisserie and convection cooking
- Allows a roast concept to fall into a competitive price point
- Utilizes source-specific beef and beef trimmings to enhance quality perception
- Well-suited for adding flavour enhancing ingredients for improved palatability
- Similar eating attributes to a roast, along with the nutritional benefits of beef consumption
- As the bulk of the hot deli case consists of chicken items, these roasts bring both increased variety and profitability
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Applications
 Fresh Meat Case
 Hot Deli |
- Supermarket Counter
- Home Meal Replacement
- Colleges / Universities
- Family Restaurants
- Nursing Homes
- Sandwich QSR
- Hospitals
- Schools
- Catering
- Buffets
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Chopped Steak Roast Process
| Suggested Meat Block & Formulation: |
% |
| Chuck roll 85% C/L |
98.0 |
| Spice unit |
2.0 |
| Total |
100.0 |
Ingredients:
Beef, salt, onion, garlic, autolyzed yeast extract, spices.
Other source specific material (i.e. sirloin/round) may be used when formulating finished product. Blending various meat block combinations of 90's, 85's and 50/50 C/L (chemical lean) will achieve desired finished fat specification.
Processing Steps
Using fresh chuck rolls, place product through a comitrol or hydroflaking machine. Size and shape of meat flakes will determine which size of head to use. For a coarser texture a larger flake is required and for a finer, tight, firm texture a smaller flake is required.
Ideal meat temperature range for flaking is -2°C to 2°C. This process may also be done using a meat grinder; however, the resulting texture would have a different consistency from using a comitrol or hydroflaking machine.
Assembly procedures:
- Flaked meat was combined with spices in the paddle mixer/ grinder for 2 to 5 minutes for protein extraction and desired texture.
- Meat mixture was extruded into a mini roast shape and portion weighed into a 2 lb/907 g roast. The use of stocking net when forming roasts gives a consumer style appearance when cooked. A medium to heavy mesh net allows for easier removal, compared to finer mesh nets, after the roast is cooked.
Approximate raw formulation chemistry:
- Fat: 20.0 % (+/- 1)
- Protein: 17.0 % (+/- 1)
- Moisture: 61.0 % (+/- 1)
Expected Shelf Life
Expected shelf life of a chopped and formed roast would be 3 to 4 months in a retail freezer and up to 6 months in a holding freezer. For a fresh roast the shelf life would vary between 4 to 8 days depending on the packaging technology used and whether anti-oxidative hurdle technologies were used in the formulation.
The addition of sodium phosphate helps to extend shelf life by binding some of the moisture, helping to curb rancidity by slowing the oxidation process. To further extend shelf life the addition of other antioxidants/ tocopherols (i.e. vitamin E) could also be used.
The desired salt level for adequate binding and shelf life should be around 1% depending on your application for a fresh format.
Excerpt from Chapter 5, Section 5.4.2 of the Meat Hygiene Manual of Procedures
Interpretation of laboratory test results. Figures represent estimated number of organisms per gram.
| | | |
Cooked | Cured | Raw | Cooked | Cured | Raw |
| | n | c | m | m | m | M | M | M |
| TAC | 5 | 2 | 104 | NA | 105 | 105 | NA | 107 |
| S. Aureus | 5 | 2 | 20 | 100 | 100 | 100 | 1000 | 1000 |
| E.Coli | 5 | 2 | 20 | 50 | 100 | 50 | 100 | 500 |
| Coliforms | 5 | 2 | 50 | 100 | 500 | 100 | 500 | 1000 |
| Salmonella | 5 | 0 | 0 | 0 | NA | 0 | 0 | NA |
| L. mono. | 5 | 0 | 0 | 0 | NA | 0 | 0 | NA |
n = number of subsamples tested
c = number of subsamples which may exceed the number of bacteria indicated under m.
m = number of bacteria which should not be exceeded by more than c subsamples
M = Max. number of bacteria which should not be exceeded in any one subsample
NA = not applicable
TAC = total aerobic count
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