Cheltenham Racecourse host major South West trade show. Come and see us on stand G18a
Rib Street specialises in producing quality meat products that have been pre-cooked using the sous vide method. This involves seasoning then vacuum packing the meat. It is then places in a warm water bath for up to 20 hours. The low cooking temperatures mean that the meat becomes incredibly tender while remaining succulent. With no water added or lost during the cooking process the flavours are intensified, producing meat that is truly delicious. The process also ensures high levels of food safety as the temperatures used are sufficient to kill any potentially harmful bacteria. Sous vide is used on most high-end restaurants as a way of cooking meat and fish, and it can also produce delicious vegetables.
Here is our leaflet detailing what we offer caterers in terms of sous vide meat.
The Source Taste of The West trade show is on the 5th and 6th of Feb. and Rib Street will be there showing off our fabulous ribs.
Rib Street now has a range of meats ready to heat and serve for pubs and restaurants. Being of the highest quality it will bring a new vibrancy to any menu, with excellent flavour and ease of preparation and storage. Our ribs can be cooked from frozen, thereby preventing waste in the kitchen. Our sauces are made to our own recipes and are designed to complement the meats we produce. Our current offerings are based around the flavours of the Southern USA with Memphis, Carolina, Texan and Cajun rubs used.
We are down at Temple Quay tomorrow lunchtime with our hot rib ciabattas, see you there! 11.30 - 2.30