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SHREDDED BEEF PROVIDES DELICIOUS VERSATILITY FOR VALUE ADDED PRODUCTS
 Pre-cooked shredded beef products are not only convenient, but have great visual appeal, and upgrade any value added meat-food items.
• Appetizers
• Breakfast Products
• Filled and Enrobed Products
• Salad, Sandwich and Side dish “Toppers” (approximately ½ the price of pre-cooked bacon)
Shredded Beef Selection
Product Attributes for consideration in formulation:
1. Flavor Profile
2. Beef Shred or Fiber length
3. Dry or Wet consistency
4. Chunks or Fibers
1. Flavor: Profiles can vary from beefy pot-roast, to heavily smoked brisket, or custom spiced & seasoned such as Tex-Mex. Flavor incorporation before cooking is preferred; this can be accomplished with an injection solution of flavors, or by a simple surface dry spice/flavor rub. A water cooking or steam cooking method may require tumbling, or non-water soluble flavors and spices to assure that a majority of the expensive spices/flavors stay with the product, and not be lost as product purge. Additional seasoning or spices can be mixed at the end of the cook cycle to boost flavor or assure correct flavor intensity.
A grilled or pan seared flavor (caramelized flavor) can be created by passing beef muscles or pre-cut beef muscle pieces through a continuous (high temperature)searing oven prior to steam or in-bag slow cooking. This technique not only develops flavor rapidly, but will contribute to outside color development especially for bag/water cooked items. Tenderizers and/or acid treatments prior to cooking are not recommended for use in shredded beef as they can negatively impact fiber strength and texture. Acidulate or sauce after cooking.
Heavily Smoked Shredded Beef Brisket can be smoked with a variety of woods/sawdust to create unique flavor experiences. The most obvious and usual is either Hickory, or Mesquite, other options include maple, cherry, apple, and other specialty woods. A flavor rich smoked shredded beef brisket can “take it up a notch” where pre-cooked bacon is currently used for about 1/3 to ½ pre-cooked bacon cost.
 2. Shred or Fiber Length: Fiber or Shred size should be matched to the application, process and the desired visual appearance in the end product. Particle identity in the finished product is always the end objective. A shred length of 1 ½ inch – 2 inch is optimal in most applications, however for items that will be machine portioned a 1 inch shred may portion more accurately thus lowering defects. When more structure/texture is needed an even longer shred will assure more textural integrity through rigorous processing.
Process options for shred length - Processing specifications are critical to make sure shredded beef fibers are not over mixed or physically destroyed through the process. In the manufacture of shredded beef several methodologies and equipment systems can be used. The thermal processing should be “Slow and Low” slow cooking of at least 4-6 hours(depending on muscle) at low temperatures 160 F. – 200 F. dependent upon cooking method(dry or wet). The desired shred length can be controlled by raw muscle length sizing before the cook, after cook- size reduction, or controlled shredding process. Flat muscles can be cooked and cut to length requirements or muscles such as bottom round flats, eye of round, and top round can be cut to correct size “steak thickness” to control length prior to cooking.
3. Dry or Wet Consistency: The option of dry or wet shredded beef depends upon application and process. Shredded beef with some of the “Au Jus” enhances the beef flavor impact. Dry shredded beef such as smoked or dry cooked can achieve texture and flavor objectives in a sauced application and build structure in a non-sauced product. There are several techniques using the wet shredded beef in items such as formed appetizers, or fillings in coated/enrobed items to control/manage the Au Jus.
Forming or instant gelling starches can enhance adhesion and control moisture. Low temperature pasting starch will prevent moisture migration from product interior throughout the cooking cycle without making product dry to the palate. Wet shredded beef would be the choice for pumping or filling systems that are deposited in a slurry. A pumpable system would not require a forming starch, but a viscosity control and low temperature cook-up starch to control moisture through filling, cooking, freezing and re-warming. A forming system such as a pattie former would usually require a forming or instant gel starch for adhesion and clean formability
4. Chunks or Fibers: The chunk shredded beef is the “fork tender” pot roast type product that has not been mechanically broken down, or shredded. Again this chunk size can be manipulated before, or after cooking to the desired size. The true shredded beef fibers are cooked and mechanically separated to the extent the product visually appears to be individual muscle fibers. Chunks should be applied when product will be further mixed or thoroughly re-cooked. Fibers are utilized in product that will have minimum further mechanical treatment or just a re-warming procedure.
Whether the main entrée or a meal component shredded beef can come in any size, flavor, and consistency needed for the end application. Bold flavors and convenient heat and eat offerings will continue to create opportunities for fast growth of this up-scale beef offering.
SHREDDED BEEF RECIPES
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