EasyFood Process Vs Sous Vide Process.

Sometimes we are asked what the difference is between the two processes. The following comparisons are based on their use to value add Meat Products.

The two processes share similar floor space requirements, Boiler, Water, Gas & Compressed Air. They both share similiar pre process requirements and similar portioning & packaging equipment but very different packaging specifications. Both are cooked in a tightly controlled condition but under different temperature and time constraints. Both cooking environments are "wet" and both can be finished on a hot pan or Gas Torch to produce "browning" if required. After processing the EasyFood Product must be kept in quarantine for 10 days before shipment while Sous Vide can be shipped immediately due to its shorter shelf life.

Both processes produce a tender product however the Sous Vide Process can cater for clients looking for a "Rare" cook style while the EasyFood Process is never such.

The EasyFood Process lends itself to converting "Tough" cuts into Tender meals. The Sous Vide Process is a gentle "Par Cook" process where 'Tough' Cuts would require cooking times of more than 15 hours to produce a Tender meal.

The EasyFood Process is able to convert low value trimmings into value added products while the Sous Vide process is usually used on higher value cuts.