Available across restaurants, hotels and retail, Vion’s line-up will include t-bones, fillet and a wide range of other cuts that are taken from cattle breeds such as Simmental and Holstein Friesian.
From slaughter, the Cool Cuts are matured for three weeks before being packed and deep-frozen.
The products will be individually packed and marketed as ‘ready to cook’ using the sous-vide method, which sees it placed in water held at a specific temperature over time, then grilled.
Vion said the aim of the range was to simplify preparations in a professional kitchen.
“Vion is one of the few meat producers able to offer the complete process from one source, from slaughtering, deboning and maturing to packaging,” said Vion Beef chief operating officer Bernd Stange.
“We select the raw material by hand for the perfect steak.”
The producer added that the range also tapped consumer demand for portioned cuts of beef.
“Not every customer wants rump steak in the 250-gram version, but perhaps rather in portions of 180g,” added Stange. “We are able to cater to these demands individually.”
The deep-frozen beef range will have a minimum shelf life of 18 months from date of production and will be expanded into other categories in the future.
