What is MATCH®?

MATCH® is a new brand of premium meat alternatives made for the meat lover who wants to enjoy eating meat without the consequences of cholesterol, saturated fat, calories, hormones and antibiotics.

MATCH® has all the texture and flavor of animal meat, but is made from a plant, rather than animal, protein source. It is high in protein, fiber and is made with natural flavors.

MATCH® premium meat alternatives are vegan, and sold in bulk, 2 lb packs, 6 to a case, frozen, in the following varieties:

• Ground Beef
• Chicken
• Pork
• Italian Sausage
• Breakfast Sausage
• Crab

What are the advantages of cooking with MATCH®?

1. You will be providing a new option for meat lovers who want to adjust their eating habits but still enjoy your fine cooking.
2. You will be considered on the “leading edge” of new gourmet foods.
3. You will be considered a responsible citizen for the environment, as MATCH® meat alternatives require far less natural resources.
4. You will have gourmet options for those that want a vegetarian or vegan meal.
5. MATCH® does not shrink, cooks up easily, is not a factor in cross contamination, can be thawed and held for 5-7 days, formed an re-frozen, cooked from a frozen state, or cooked and re-heated. It works very well in sous vide methods.

 

Guidelines for cooking with MATCH®;

• MATCH® comes frozen and takes 24 hours in your refrigerator to thaw, depending on the temperature. Keep it cold until cooking; this will give you a better texture.
• MATCH® is soft when cold, firm when warm. Keep this in mind when cooking. It is a low fat food, and requires oil or water when you handle it.
• MATCH® is firmer with less moisture in it and softer with more moisture in it. Baking, sautéing, poaching, and steaming all affect the moisture and texture, so you may have to experiment with it.
• MATCH® needs oil on the outside of it when placing it on the grill, or spray the grill; when baking, oil the pan. We spray burgers, breast shapes, medallions and patties prior to grilling. You may want to oil or wet your hands in cold water when forming patties or other shapes.
• MATCH® requires about half the cooking time as meat (thawed) and about 10% less time when cooking from a frozen state. Pay attention not to cook it too long as when it becomes over cooked, it will dry out. Covering loosely if cooking in an oven is a good idea.
• We do not use egg yolks, as they are not necessary and make the dishes too soft. Nor do we incorporate bread crumbs (except in recipes for crab cakes), as they compromise the texture of the product. Some chefs have found that egg whites are acceptable, but not necessary.
• Use roasted or raw vegetables sparingly. Raw vegetables release a lot of moisture, which softens the product. The more moisture you incorporate, the softer the end (cooked) product will be.
• Incorporate fresh herbs and spices use as you would normally for a recipe for animal proteins. For salts and peppers, use @ 15-30% less in comparison to meat recipes. Roasted garlic, garlic, sugar, honey, salt, pepper use is about the same.
• When using MATCH® in casseroles, remember that the vegetable protein is dense and it will take up some moisture. For example, in lasagna, you do not have to squeeze out the spinach nearly as much. Or you may want to keep your tomato sauce with more liquid, or your casserole will be too dry.
• Fresh vegetables stuffed with MATCH® make easy and hot appetizers since the vegetable provides additional moisture and flavor when baked.
• When cooking off to use for sauces as in lasagna or marinara or a pizza topping, and other sauces, season the bulk product and sauté in oil, using a medium heat. Work quickly, breaking up into desired size as you cook. Remember, MATCH® has a short cooking time.