Buying a meat slicer, or any equipment really, for your meat shop or food processing facility can be costly. Getting the features you want in the time frame you want it and making it integrate easily with your current processes adds up — and sometimes you don’t know the full cost until you’ve paid it. Saving money when buying a meat slicer starts with knowing the full
Buying a meat shredder, or any equipment really, for your meat shop or food processing facility can be costly. Getting the features you want in the time frame you want it and making it integrate easily with your current processes adds up — and sometimes you don’t know the full cost until you’ve paid it. Saving money when buying a meat shredder starts with knowing the
The popularity of shredded meat sandwiches are on the rise, and many restaurants are jumping on the bandwagon. It’s not uncommon to find shredded meat on menus of 5-star restaurants all the way down to fast food establishments. This increase in demand has caused stress in the kitchens of many restaurants — finding a way to efficiently and quickly shred meat while keeping the hand-pulled look
The rise in popularity of shredded meat has brought with it a number of devices to help make shredding easier — the most common and well known being shredding claws. For years, these hand-held devices have been the tool of choice for restaurants, food vendors, schools, and some meat processing plants looking to provide shredded meat options to their customers. They are relatively cheap, easy
The rise in popularity of shredded meat has made meat shredders a must-have item for restaurants and food processing facilities alike. The ability to quickly and easily shred meat product, rather than pulling it apart by hand or with shredding claws, allows for faster service, greater output, and ultimately, more satisfied customers. If you’re looking to get into the shredded meat game, a meat shredding
According to the California Department of Labor Statistics and Research, workers in food-processing plants have a higher likelihood of being hurt on the job than workers in many other industries.1 Reaching across a conveyor, lifting heavy loads, twisting and bending at a work station, performing repetitive tasks, and working in awkward positions – all tasks commonly found in processing plants – are leading risk factors for
When it comes to equipping your deboning operation with the necessary sanitary equipment, you want the best bang for your buck. Go too cheap, and the equipment is likely to break down or wear out on you quickly. Spend too much, and the higher ups are going to question your budgetary decisions. You need to find the right balance of longevity, durability, and assimilation into
A standard poultry deboning operation includes six main tasks – each with it’s own ergonomic and safety risks. While ergonomic risks exist in any processing operation, due to the constant and repetitive motions involved in manning processing work stations, poultry deboning has a number of safety risks as well – from the use of knives, trimmers, and pullers. Knowing the typical ergonomic risks associated with a
When it comes to setting up your deboning room operation, there are three basic layouts that are most often used. Each layout offers its own advantages, based on the goals you are trying to achieve with your processing line, and can be combined to create a multi-functioning deboning room. Here are the three basic room layouts, along with the advantages and benefits of each layout:
Proper cleaning is important in your meat cutting sanitation efforts. Not only are there numerous federal, state, and industry regulations on proper sanitation which need to be followed, but regular cleaning of equipment also prolongs the life of your equipment and reduces product contamination. According to Alabama A&M and Auburn Universities, a seven-step process is commonly used in proper meat cutting sanitation facilities, including1:
