Grilled Beef Tri-Tip Skillet
Miniat sears and flame grills beef sirloin tri-tip and then slow-cooks it to deliver culinary quality to an IQF diced beef. Served on a sizzling skillet with fire-roasted onions & peppers and sous-vide red potatoes, topped with chimichurri sauce.
Churrasco Steak Breakfast Bowl
High protein breakfast South American style. Seared churrasco-styled steak and egg served over a blend of quinoa, brown rice and hominy with avocado and chimichurri can be finished and served quickly with perfectly prepared sous-vide precooked steak, reducing your morning kitchen prep time requirements.
Versatile enough for restaurants or ready-meals, tender dices of beef prime rib are tallow-seared, sous-vide cooked and individually quick frozen for peak flavor retention. Here they are simmered with spices, onions, and red kidney beans to build an impressively rich bowl of chili.
Seared, medium rare roast beef eye round is ideal for center-of-the-plate or for premium sandwiches. Miniat’s sous-vide process uses exact temperature control to cook flavorful cuts of beef to perfect doneness every time.
Developing the unique flavor, color, and tenderness of a traditional dish like Mexican beef with chile colorado requires many hours of slow-cooking. This flavorful dish arrives from Miniat ready to use as a shredded beef filling for bite-size empanadas through the sous-vide process.
Sous-vide cooking beef shoulder with sofrito and spices produces a consistently moist and tender product from a value cut of beef. This authentically Latin flavored beef is served with black beans and rice.
Experience the low and slow flavor of a classic braised beef stew without hours of preparation and cooking by using Miniat’s sous-vide cooked, individually quick-frozen diced beef.
Miniat offers a variety of protein solutions for sandwich makers that can be custom sourced, seasoned, cooked, sliced and packed to create premium, deli-style sandwiches like classic beef brisket pastrami.
The Miniat culinary team is highly skilled at commercializing gold standard flavors, such as red chile and citrus marinated pork al pastor, served over black beans and rice with pineapple salsa.
Chinese Style Barbeque Pork
Sous-vide cooking produces a higher yield of product, increasing the value of your proprietary recipes, like seasoned and slow roasted pork shoulder lacquered with char siu sauce.
Build customer traffic without increasing labor with a premium, shareable appetizer like individual pork spareribs seasoned with Memphis-style rub and slow-cooked.
Tuscan Style Pork, Kale and Bean Soup
Sous vide pork is a versatile ingredient for a variety of soups. Miniat’s sous-vide process ensures tender, lean, seasoned pork combined here with cavallo nero, cannellini beans and vegetables.
Miniat can customize precise flavor ingredients to create a proprietary spice rub of garlic, rosemary, fennel, and black pepper, for your slow-roasted pork shoulder, here served on rustic bread with roasted red peppers.
Fully-cooked chicken offers safety and consistency over raw marinated chicken. Sous-vide chicken, skewered with scallions, char-grilled and glazed with teriyaki sauce delivers superior flavor and operational efficiency.
Miniat’s sous-vide process can combine protein, sauce and vegetables for a complete entrée like our bistro classic coq au vin: seared boneless chicken cooked in red wine sauce with mushrooms, pearl onions, carrots and bacon.
Custom marinades combined with sous-vide cooking create the authentic taste of tandoori chicken, here IQF diced and served on naan flatbread with basmati rice.
Miniat’s sous-vide method produces consistently moist and tender cooked turkey perfect for entrees, sandwiches and salads. We’ll deliver whole breast, sliced, diced or shredded to your exact specifications.
Our culinary team studies food trends to develop innovative and unique flavor profiles that can be customized for our customers. This boneless chicken thigh is marinated with gochujang pepper sauce and sous-vide cooked to be finished on the grill or in a wok.
