Valley Meats launches ground pork patty
September 29, 2010
by Meat&Poultry Staff
COAL VALLEY, Ill. – Coal Valley, Ill.-based Valley Meats LLC has introduced a new ground pork patty product available to regional casual and quick-service dining venues in the central Midwest.
The frozen patties, which are available in 4-, 6- and 8-oz. sizes, are designed to be cooked on a flat top, broiler or grill, providing restaurants with a cost-effective alternative/addition to the traditional ground beef hamburger or related pork products such as breaded pork sandwiches and butterfly pork chops, the company relays.
Located near the Mississippi River adjacent to the Quad Cities area in Illinois/Iowa, Valley Meats is situated at the epicenter of pork production and processing in the US. The company owns and operates a successful meat processing facility in Coal Valley and created the new pork patty product to meet a growing demand for more healthy and economical substitutes for smaller, regional restaurants, it said.
"In light of the pork tradition and the popularity of pork tenderloins in the Iowa, Illinois and Indiana farm belt and the broader market introductions of consumer pork products such as Burger King's Country Pork Sandwich launched this spring, we feel that this pork-patty product has an attractive market niche," said Jeff Jobe, president.
The patties are made from a quality blend of fresh pork, first ground and formed as a patty and then knitted back together using a specialized tenderizing machine that gives the product a homemade appearance and texture. Next, the product is frozen using IQF technology. The company suggests a cooking temperature between 160°F to 170°F (medium/well).
Product is now being shown to restaurants throughout the company’s geographic territory, which ranges from Kansas to Ohio and from Michigan to Oklahoma.