Our clients, further processors, food retailers and consumers all benefit from Rinse & Chill®.
Our clients benefit from knowing that the product leaving their facilities meets the highest standards possible for quality, safety and, ultimately, taste. They can sell with the confidence that their product is unsurpassed in the industry in terms of microbial safety, cleanliness, appearance and wholesomeness. Consistent meat quality also better meets consumer expectations. This makes Rinse & Chill both a reputation-builder and a profit-maker. Rinse & Chill helps to create a preference for our clients’ product. That drives brands, sales and revenues. Some clients have reported that meat from Rinse & Chill carcasses is more easily separated from the bone, which improves both ergonomics and yields.
Retailers benefit from offering a superior product to consumers. Rinse & Chill processed meat looks better in the meat case. The meat is cleaner, there is less blood and better color. The bright red muscle meat and clean white fat provides an outstanding, distinctive visual appeal and generates great opportunities for branded, case-ready beef. In fact, U.S. grocers Lund’s and Byerly’s, which offer among the most sophisticated meat programs anywhere, carries meat products delivered through Rinse & Chill, including Great Range brand Bison courtesy of Rinse & Chill client Rocky Mountain Natural Meats of Denver, Colorado.
For restaurants, Rinse & Chill-processed meat allows for new, low-cost products, including whole muscle chuck steaks that eat substantially better. For example, a Rinse & Chill choice pot roast or shoulder clod steak eats like a steak–tender and juicy. Rinse & Chill chuck eye and under blade steaks are viable substitutes for more expensive middle meats.
Of course, the most important beneficiary of Rinse & Chill is the consumer. Consumers regularly list beef tenderness and safety as paramount issues of concern, in addition to affordability. Inconsistent tenderness and palatability has been identified as one of beef’s key problems with consumers. Rinse & Chill™ improves tenderness, palatability, and data shows it reduces variability in tenderness. Flavor improvement in certain types of animals, cuts and grades is an important benefit too.
One reason for these benefits is that by removing blood immediately from the carcass, Rinse & Chill reduces the form of iron found in blood that is a pro-oxidant and has a deleterious impact on flavor. This is not to be confused with the form of iron found in muscle, which is unaffected, so overall nutritional content is substantially unchanged.
In taste tests with discriminating chefs at fine restaurants, Rinse & Chill consistently elevates the palatability of the meat. Colorado Chef Victor Matthews even ran a “beef challenge” over a two-year period at his Black Bear Restaurant to challenge this assertion. The results – Rinse & Chill voted the “World’s Best Beef.”