Howard Bender, owner of Schmalz Deli in Chicago, is making
Schmacon, which is thin-sliced beef from a long, rectangular cut taken from
beef bellies.
It would normally become ground beef, so his raw material is
relatively inexpensive.
He slices the pieces, which are about six kilograms, into
thin strips which he cooks at 75 degrees Celsius. His restaurant customers can
then “crisp” it for about eight minutes, reports Meatingplace Magazine.
Sysco will start distributing Schmacon nationwide this
summer.
