Marie Callender’s is a popular frozen food brand that is known for its delicious pot pies. Their pot pies come in a variety of flavors like chicken, turkey and beef. Their beef pot pie is one of their most popular options. Many consumers love the flavorful gravy, tender veggies and succulent beef chunks in Marie Callender’s beef pot pie. But what kind of beef is actually used in these frozen pot pies?
The Beef Used in Marie Callender’s Pot Pies
According to Marie Callender’s website, the beef used in their pot pies is 100% USDA-inspected beef. They do not specify the exact cut of beef used. However, most pot pie manufacturers use cheaper cuts like chuck, round or sirloin tips to keep costs down. These cuts work well because the long cooking process helps tenderize the meat. Brisket or shank meat is also commonly used. The beef is cooked down into smaller chunks and shreds during processing.
Marie Callender’s states their beef is “slow-cooked to perfection” to ensure it is tender and flavorful in the final pot pie product. The cooking process likely involves braising or stewing the cheaper beef cuts in broth, wine or other seasonings until fork-tender and pull-apart. This long wet cooking method both tenderizes and infuses the beef with flavor.
USDA Beef Grading System
Since Marie Callender states they use USDA-inspected beef, it means the beef undergoes mandatory inspection by the United States Department of Agriculture. All commercially sold beef in the U.S. must pass USDA inspection for safety and proper handling practices.
The USDA also has a voluntary beef grading system that indicates quality and marbling. The top 3 grades are:
- Prime – Highest marbling, very juicy and tender. About 2% of beef achieves Prime grade.
- Choice – High marbling, excellent tenderness and juiciness. Choice beef accounts for about 50% of graded beef.
- Select – Less marbling, fairly tender and less juicy. About 40% of graded beef is Select.
Lower grades like Standard and Commercial are very tough with less marbling. Since pot pies use cheaper beef cuts, the meat is likely Choice or Select grade.
Why Cheaper Cuts Are Used
There are a few reasons why pot pie manufacturers use cheaper cuts of beef:
- Cost – Prime cuts like ribeye or tenderloin are expensive. Cheaper cuts keep costs down.
- Tenderness – Long cooking tenderizes and shreds the meat. You don’t need an inherently tender cut.
- Flavor – Stew cuts have more connective tissue that imparts flavor as it melts during cooking.
- Mincing – The meat is minced or shredded, so steak-like texture isn’t needed.
By using more affordable cuts and proper cooking methods, companies can produce a tasty and inexpensive beef pot pie.
Cooking Method Matters
While the exact cuts may vary, the cooking method has a big impact on the final beef texture and flavor. Slow-cooking at gentle heat tenderizes the meat into succulence. Here are some common pot pie cooking techniques:
- Braising – Browning the beef then simmering in liquid for 2-3 hours.
- Stewing – Simmering beef in liquid the whole time to tenderize and infuse flavor.
- Pressure cooking – Using a pressure cooker to rapidly tenderize the meat.
The gravy or sauce also adds great flavor as it reduces. Savory ingredients like onions, carrots, celery, herbs and beef broth all add to the pot pie taste.
Quality Control Standards
As a large company producing millions of pot pies, Marie Callender’s has strict quality control standards to ensure each pie meets specifications. Some controls likely include:
- Following exact recipes for each batch of filling
- Measuring meat cuts, veggies and seasonings precisely
- Cooking with calibrated ovens and cookers
- Verifying doneness temperatures of meat
- Checking fill weights per pie
- Holding samples for microbiological testing
By adhering to rigid protocols, each Marie Callender’s pot pie aims to have the same great taste and quality.
Preferred by Consumers
Marie Callender’s beef pot pie remains a top choice among frozen pot pie brands. Consumers praise it for:
- Tender, meaty chunks of beef
- Thick, rich gravy full of flavor
- Vegetables like carrots, peas, celery, onions
- Flaky, golden brown pastry crust
- Comforting, homestyle flavor
While the exact cuts may vary, Marie Callender’s proprietary cooking methods produce a beef pot pie that consumers love.
Nutrition Facts
Here are the nutrition facts for one Marie Callender’s beef pot pie:
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 16g |
| Carbs | 29g |
| Protein | 12g |
| Sodium | 730mg |
As you can see, the pie provides 12g of protein from the beef and 29g of carbs from the crust and vegetables. It is also high in sodium. So while tasty, consuming the whole pie provides a high amount of calories, fat and salt.
Cost Analysis
Here is a look at the cost of a Marie Callender’s beef pot pie:
- Grocery store frozen aisle: $2.99 – $3.99 per pie
- Ordered online in bulk: Around $2.50 per pie
- Convenience stores: $3.99 – $4.99 per pie
Sale prices may bring the cost down to around $2.50 at the grocery store for temporary promotions. Overall, Marie Callender’s provides an affordable and tasty beef pot pie compared to other brands.
Conclusion
Marie Callender’s uses USDA-inspected beef of likely Choice or Select grading for their acclaimed beef pot pie. By choosing more affordable stew cuts and properly slow-cooking the beef, they can produce a tasty and cost-effective pot pie. Their proprietary recipe of tender beef chunks, flavorful gravy, veggies and flaky crust have made it a top choice for decades. Following strict quality control and cooking methods ensures each pie delivers the same great comfort food experience.