COOKED BEEF

Brand Owner (click to sort) Address Description
BOOTLEGGER'S BBQ JoAnne LaBounty 3003 North Blackstock Road Spartanburg SC 29301 cooked beef, pork, chicken;BOOTLEGGER'S BARBEQUE;
HILLSHIRE FARM CHEF'S SIGNATURE GOURMET SARAMAR CORPORATION Cannon Building, Suite 145 861 Silver Lake Boulevard Dover DE 19901 cooked beef, pork, turkey or chicken sausage;GOURMET;
MASTERPIECE GOURMET SARAMAR CORPORATION Cannon Building, Suite 145 861 Silver Lake Boulevard Dover DE 19901 cooked beef, chicken, turkey or pork sausage;
MING'S BINGS MING EAST-WEST P.O. Box 269 Natick MA 01760 Cooked beef, pork, poultry, seafood, processed vegetables for consumption on and off premises;The name(s), portrait(s), and/or signature(s) shown in the mark identifies MING TSAI, whose consent(s) to register is made of record.;
REDDI TO COOK GOURMET MEALS IN MINUTES CENTRAL FOOD CORPORATION Raritan Plaza II, 91 Fieldcrest Ave. Edison, NJ 08818 COOKED BEEF, VEAL, LAMB, PORK, CHICKEN AND TURKEY; CORNED BEEF; CHOPPED BEEF, VEAL, LAMB, PORK, CHICKEN AND TURKEY SOLD IN PREFORMED PATTIES; SAUSAGE, MEATBALLS AND MEATLOAF;READY TO COOK GOURMET MEALS IN MINUTES;GOURMET MEALS;
REDDI TO COOK MEALS IN MINUTES CENTRAL FOOD CORPORATION Raritan Plaza II, 91 Fieldcrest Ave. Edison, NJ 08818 Cooked beef, veal, lamb, pork, chicken and turkey; corned beef, chopped beef, veal, lamb, pork, chicken and turkey sold as preformed patties; sausage, meatballs and meatloaf;READY TO COOK MEALS IN MINUTES;MEALS;
REDI-BEEF White, Kathlynn Jo 556 McDonough Road Gold Hill OR 97525 cooked beef;READY BEEF;
SAVORY FARE GOURMET SARA LEE FOODS, INC. 400 S. Jefferson Street Chicago IL 60607 cooked beef, chicken, turkey or pork sausage;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A method for controlling a delta-T cooking process includes (a) selecting of a set core temperature KTs and a delta-T value for the food to be cooked, (b) introducing the food to be cooked into the cooking space at an initial core temperature KT0; (c) increasing the actual cooking space temperature GTa as a function of the actual core temperature KTa over the course of at least one first time interval in such a way that an essentially constant difference approximately on the order of magnitude of the delta-T value is maintained between GTa and KTa until KTa=KTs+A and thus corresponds to a maximum value GTa-r, where A is a temperature value smaller than delta-T; and finally (d) stepwise and/or continuously decreasing the actual cooking space temperature GTa during a second time interval to a final cooking space temperature of GTe=KTs+B, where B is a temperature value of 0?B<A, in such a way that, when GTa becomes essentially the same as GTe, KTa reaches KTs more-or-less simultaneously.