With increasing consumer demand for thin cut steaks, Interfood Technology is highlighting the potential for automating the cutting process with the use of dedicated fresh meat portioning systems.

Mark Bishop, joint managing director of Interfood Technology, says, “Thin cut steaks are increasing in popularity for a number of reasons. They offer a leaner option for increasingly health conscious consumers, they are good value, and for the busy lifestyles that are typical of modern living they are quick to cook.

"As the sole distributor in the UK and Ireland of the TVI range of meat portioning systems, we can offer the capability to produce these so called minute or sandwich steaks via an automated process, which ensures best presentation with maximum yield and minimum giveaway."

The TVI range features the GMS 500 singlecut and the GMS 1200 multicut, which can portion all types of red meat. For thin cut beef steaks, for example, they can accommodate all types of cut – from sirloin and ribeye to silverside and thick flank.

Richard Nethercot, product manager at Interfood, comments, "We can achieve an exact thickness for the steak, with a minimum slice thickness of whatever is required by the customer – well within the 5mm maximum specified for thin cut steaks.

"The beef is pressed and sliced at the same time so it achieves a very consistent shape, with no gripper involved in the process to ensure higher yield. The machines are also highly versatile, with options available to shingle the steaks if required. And, we can achieve minimal or no trim – a real benefit in thin cut steaks wher no fat or gristle is important in meeting the healthier option that these cuts offer."