Chicago's Vienna Beef, maker of premium beef frankfurters, will enter the rapidly expanding natural products marketplace when it begins production of an all natural frank.
Vienna Beef All Natural Franks are a first for 115-year-old Vienna Beef. The highly competitive all-natural foods category is expected to grow 63 percent to more than $46 billion by 2010, according to grocery industry experts.
Made from premium, vegetarian-fed cattle, the All Natural Frank is naturally cured and formulated according to the century-old Vienna Beef recipe. No artificial colors or ingredients are added and the product uses beef that is hormone and antibiotic free and nitrite and nitrate free.
Vienna Beef’s small batch process prevents the breakdown of proteins, resulting in a firmer bite. Additionally, Vienna Beef runs its own “Old World” smokehouse on site at its Chicago production facility, which utilizes hard wood hickory, not liquid smoke to give the frank a unique seasoning profile.
“All natural franks have not been known for their great taste or texture and we’re about to change that”, says Vienna Beef President Howard Eirinberg. “Our all natural frank features our custom Vienna Beef spices that give them their full unique taste.”