Checkoff helps bring Schmacon™ to market
Global food industry leaders recently pronounced Schmacon™ smoked and cured glazed beef slices, an award recipient of the prestigious 2014 Food and Beverage Innovations Award (FABI) presented by the National Restaurant Association Restaurant, Hotel-Motel Show.
Schmacon, one of the latest checkoff-funded Beef Innovations Group projects, looks and smells as tantalizing as bacon; crisps up like bacon; cooks like bacon (in only a fraction of the time); and fully satisfies with delicious all-beef flavor, but is a much healthier alternative. A serving of Schmacon contains 30 calories, 2 g fat, and 60 mg sodium, whereas a serving of pork bacon averages 60-90 calories, 4.5-7 g fat, and 190-360 mg sodium.
As a 2014 FABI Award recipient, Schmacon is heralded as a product with “bold imagination” and “great potential to help [restaurant] operators capitalize on consumer trends and drive operator success.” The whole muscle beef slices use a patent-pending process and a proprietary spice blend to deliver a smoky, slightly sweet flavor. They are pre-cooked and ready for crisping in an oven, microwave or on a flat-top griddle. As a revolutionary new menu item, Schmacon helps operators deliver flavorful, innovative, signature items for breakfast, burgers, sandwiches, salads and beyond.
“As a payer of the checkoff, it’s been exciting to have been involved in new products for several years,” said Jennifer Houston, cattle producer and auction market owner from Sweetwater, Tenn. “Things take a while to come to fruition, and they don’t all pan out, but we’ve had some great wins — like ‘the seven-year overnight sensation’ a.k.a the flat iron — and for me it’s exciting to see something else come to market besides the steaks and roasts we love.
“The new audience of millennials and, for that matter, all consumers, want choices,” Houston continued. “They want different taste sensations, spices, ethnic food, dish sizes and as an industry we need to stay fresh and innovative.”
“Schmacon is beef’s answer to bacon,” said Howard Bender, the Hyde Park Culinary Institute of America chef and Chicago deli owner who created the product. “It opens up so many opportunities for those who love traditional bacon, but for one reason or another, limit intake or avoid it altogether. We’ve been testing the product for months in our deli — serving it on sandwiches, as a topping for soups and hot dishes and, of course, alongside our breakfast entrees,” Bender said. “Our customers are crazy about the flavor, and we’re excited FABI judges agree that Schmacon is primed to be a big hit.” F
–Cattlemen’s Beef Board
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A pasture or lot with plenty of grass or bedding and windbreak is important when calving in the cold.