Scotbeef expands its pulled meat products for premium retail sector

By Jenny Eagle contact

- Last updated on GMT

Scotbeef partners with Holmach thermal food processing. Photo: Holmach
Scotbeef partners with Holmach thermal food processing. Photo: Holmach

Related tags: pulled meat, street food, Holmach, Scotbeef, Beef, Processing equipment & plant design

Thanks to the success of its beef ribs, lamb shoulder and brisket in authentic sauces and demand for street food, Scotbeef is expanding its pulled meat ranges for the premium retail sector.

To do this, the company has partnered with Holmach thermal food processing to install a third Lagarde static retort, or steam cooking of “slow cooked” meat in pouches, following trials at Lagarde’s research facility in France. 

Lagarde retort

PH 117 026

Using the Lagarde retort, Scotbeef can optimise its cooking processes to give repeatable quality without high energy usage. An autoclave uses about 40% of the steam required in a traditional steam oven process. 

The PC software also results in accurate pressure and temperature control, allowing delicate handling of film and foil laminates. 

We are very happy with the performance of our Lagarde retorts and from the technical advice, service and training we have received from Holmach,”​ said Robbie Galloway, CEO Scotbeef. “Other 'slow-cook' style foods are also in the pipeline.​” 

As well as pouches of meat, joints can be cooked to a specified core temperature and cooled if necessary, to chill temperatures without the need for operator intervention. 


It can also pasteurise recipe dish products and doypacks of stocks and sauces. All processes are automatically recorded for evaluation and validation. 

Lagarde 5 Basket retort
Lagarde 5 Basket retort machine

Two doors ensure a “through the wall”​ operation, separating high and low care environments and the machines are constructed from stainless steel, ideal for use where brined meats or fish are being processed.

Related topics: Meat

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