Monday, June 23, 2014

Chicago meat man’s makin’ schmacon

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.