“Perfect Roast Beef” A completely cleaned cap-off royal round made from only the heart of the top round. Cooked to a beautiful medium rare and very user-friendly due to the meat grain running in one direction.
Slow cooked so it renders down while basting in its own natural juices. Cooked to well done and ready for your culinary imagination.
Classic big beef flavor that can be utilized for breakfast, lunch and dinner. Cooked well done to a perfect “pull apart” tenderness.
Your prime rib prepared the exact same way every time. Cooked to medium rare so you can finish the product based on your customer’s needs. Also an excellent product for grilling as a steak.
On trend and prized for their rich, beefy flavor. Chuck short ribs are cooked just shy of well done, leaving room to heat and finish your favorite presentation.
Made from a tightly trimmed flat bottom round. Cooked to medium for those wanting a “middle of the road” doneness.
Sous-Vide cooking is also known as low temperature long time cooking. Midwest Kitchens utilizes state-of-the-art equipment to cook hand trimmed, vacuum sealed meats at the perfect temperature for extended periods of time.
Evenly cooked edge to edge.
Outside edges become dry and overcooked.
This cooking method takes advantage of using exact recipes to duplicate the same high quality product every time. The end result is a product that is evenly cooked in its own natural juices, providing a moist, tender and flavorful eating experience.
Our facilities feature 4 large state-of-the-art sous vide cookers.
Our production strategy allows for a large volume of product to be cooked at a time, ensuring reliable order fulfillment.
Internal temperatures are digitally monitored throughout the cooking process, ensuring consistent product every time it ships.