Cardinal Butcher-style™ Burger Changing the category using Natural Texture Forming™ technology

- Plans 24-month "NTF" phase-in for its entire branded burger lineup -

BRAMPTON, ON, Oct. 16, 2013 /CNW/ - Cardinal Meat Specialists today announced plans to phase its Natural Texture Forming™ process into the company's entire branded burger lineup over the next 24 months, acknowledging its unparalleled success in just three short years.

Cardinal Butcher-style™ Burgers made with the Natural Texture Forming™ process, now account for almost half the family-owned, Canadian company's burger business, including foodservice, retailer and consumer channels.

"Cardinal has a long-standing history of developing innovative burger concepts that break through what has traditionally been a commodity space," says Brent Cator, CEO at Cardinal. "The Butcher-style™ Burger allows us to take another important step in that direction."

The Natural Texture Forming™ process allows the Butcher-style™ Burger to be cooked at 160 degrees, ensuring a food safe product, while keeping the burger moist and juicy even when cooked at that temperature - in half the time of similar sized, hand-formed burgers.

Other Natural Texture Forming™ features include:

  • The faster cook time leads to more even cooking.
  • The texture allows for faster cooking and faster table turns at restaurants.
  • Each strand of meat is sealed, maintaining the flavour profile.
  • The unique texture creates better "bite enjoyment."
  • Minimal processing reflects a trending consumer request.

Cardinal was recently honoured with a Sysco USA Gold Level Product of the Year Award, recognizing the Butcher-style™ Burger - a.k.a. The Revolution Burger in the U.S. - as the most innovative product developed and launched during fiscal year 2013.

"We feel it truly is revolutionary in many important ways, especially the cooking temperature and the benefits that go along with it," says Cator. "It was an honour as a Canadian - and a strong validation point - when Cardinal was awarded the recognition from Sysco USA."

The Natural Texture Forming™ process was developed solely by Cardinal and is proprietary to the company. An important part of the process is the equipment incorporated into the making of the Butcher-style™ Burger, which is supplied by Marel, a leading global provider of advanced equipment and systems for the food processing industry.

"It's amazing how Cardinal has taken our base technology to new heights while they continually innovate on what is possible," says Theo Hoen, CEO at Marel Food Systems.

A Cardinal mandate is to always have multiple projects moving forward, with the approach that a history of success does not ensure success in the future. It's an important reason why the company invests a significant amount of resources in product development.

"Regardless of our latest innovation - whether it's through the process, equipment or food flavour - our mindset has always been the next big thing is right around the corner for this company - and the industry," adds Cator. "In fact, we have several exciting concepts in the works right now."

Cardinal Meat Specialists Ltd. is a Canadian, family owned company operating since 1966, with a company-wide commitment to the meat business for over six decades. We market and manufacture the highest quality, portion controlled meat products. Our commitment to safety, quality and productivity is the cornerstone of how we have maintained our reputation for so many years.

SOURCE: Cardinal

For further information:

Joe Roma for Cardinal

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