Sysco Food Show

GregW

I went to the Sysco food show today.
They had all the usual things you would expect to see at a food show as well as something completely unexpected.
They are carrying a seemingly Unholy product that is pork that has been infused with 42% fresh loin trimmings.
http://www.sysco.com/clemensfoodgroup.pdf

Strangely the pork tenderloin and the 1 1/2 inch bone in smoked pork chop was probably the best I have ever tasted. It really embarrasses me to say this.

Apparently they have developed a way to roll back the hands of selective breeding and bring back marbling to pork (The Other White Tasteless Meat)

My mind can only imagine the horrors that take place to accomplish this unnatural process.

Anther producer also had a beef version of this. Even with the steak being medium well to well on the outside the steak still was tender and moist. The flavor was better than expected. I asked what grade of beef that this started out as, the reply was particularly unsettling. The vendor said it was no roll.

I think what is causing the introduction of the enhanced pork and beef products is the high price of beef. The pork appears to be at about 40% of the cost of a comparable beef cut. I have no idea how the beef product cost come in. I was completely turned off by the no roll specification.

It's hard to admit, but the pork was good enough to take a chance on and order a box, however I don't know if I could ever get past the knowledge of how its produced.

Has anyone on the forum ever purchased any of these products?
    

pgprescott

I'm not sure. I was given a couple boneless pork chops from Sysco that were like prime beef when it came to marbling. Very possibly this very product. I will say they were absolutely spectacular. I do buy butts, ribs, briskets and various other specialty pieces from Sysco through a family account and have always found their products top notch. 

biggreenrob

Are you talking about something made with meat glue (Transglutaminase)?

https://youtu.be/OrEqMeWIVcA

DMW

@biggreenrob - Meat glue is fun stuff:

http://eggheadforum.com/discussion/1165317/two-became-one

http://eggheadforum.com/discussion/1166426/bacon-scallops-and-meat-glue

http://eggheadforum.com/discussion/1163969/proscuitto-wrapped-applewood-smoked-pork-loin-with-honey-mustard-glaze-and-meat-glue

http://eggheadforum.com/discussion/1146770/brine-yep-meat-glue-yep-sous-vide-yep-torch-yep-awesome-oh-yes-tfj-killed-it-tonight

milesvdustin

He liked that steak. I dont have issue with it if i know beforehand. Trying to use it to pass off a phony steak, well i have beef with that. 

phil28

Fine restaurants avoid Sysco like the plague. Food is often manufactured, processed, synthetic and faked. More like a manufacturer. They even print grill marks on their chicken filets. The antithesis to farm to table, home barbecued food.

nolaegghead

I think the "larding" as they call it is an injection of trimmings AKA fat throughout the meat to simulate natural marbling.  But I'm just taking an educated guess.  They may use a transporter to beam it in there.  (no telling what alien technology these companies get their hands on).

nolaegghead

Sysco kid was a friend of mine, just because I'm drinking.

https://www.youtube.com/watch?v=YllP22mVZQg

milesvdustin

My wife raves about the fried green beans from a local place, i always tell her they are frozen stuff off a truck. 

hondabbq

as @nolaegghead stated "larding" is an old school culinary practice to add fat to the center of meats. Nothing really clandestine about it except maybe "how they do it" these days.
We had some pork products that hit the market a few year ago called "moisture enhanced" pork. Similar end product I assume. They were very moist even when purposefully overcooked. They weren't cheap as compared to a standard pork product, but if you weren't capable of cooking pork they were fine.

I find a lot of these items that come out these days are intended for those places that want to offer something great but the restaurant etc doesn't have the culinary background to execute it well and or consistently. When I go to these shows it is to see old friends and network rather than to see what the next latest and greatest innovation in fake food is.

GregW

The manufacture's website say's they reintroduce 42% fresh loin trimmings back to the pork.
They don't say if this is an injection or mechanically taking the pork apart reassembling it with extra 42%
Purely as a matter of curiosity I would like to know more about the process. 

DoubleEgger

Considering the McRib, nothing surprises me anymore. 

Thatgrimguy

weird.

nolaegghead

Ah, how creative you humans are.  First there was particle board, beaver board, OSB, MDF, HDF then engineered plastic decking.  Next it's hot dogs, twinkies, moon pies and now 43% loin trimmings injected pork.  Some scientist discovered Transglutaminase AKA "meat glue" (how GLORIOUS)!! 

The whole of human science has harnessed microwave energy to reheat dinners frozen with chlorofluorocarbons refrigerants, shelf live have been extended for years courtesy Louis Pasteur. 

Spray tan mitigates natural tanning's propensity for UV radiation to mutate cells and KY jelly utilizes glycerin and nonoxynol-9 for pleasure without pain.

What is next?!  Pneumatic gerbil launchers and turbine fuel-cell autonomous cat video robots? 

Only time will tell.  I'm excited about the future.