5 reasons meat shredders better shredding claws

5 Reasons Meat Shredders are Better than Shredding Claws

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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 to use, and give you a hand-pulled look that is required for top level shredded meat.

But are shredding claws the best option for getting that hand-pulled look?

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meat shredder options

5 Important Options to Look for in Meat Shredders

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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 machine is one of the most important tools you can purchase. But how do you know what shredder to buy? How do you determine what features and options you need?

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ergo trim station

4 Safety Reasons to Invest in an Ergo Trim Station

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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 injury.

It’s why ergonomics — the study of how to improve the fit between the tasks of the job and the employees who perform the work — play a significant role in promoting safe workplaces and reducing the high cost of employee absenteeism and injury.

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custom deboning

9 Reasons a Custom Deboning System is Better

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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 your operation, as well as cost, wait time, and delivery.

Finding the right equipment to fit that bill is near impossible. Do a quick Google search for deboning equipment, and you’ll find pages upon pages of results – and there’s no guarantee that you’ll find what you need in the first few pages. Who has time for that?!

There should be a better way to find the deboning equipment you need.

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ergonomic risks

Ergonomic Risks in Poultry Deboning

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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 poultry deboning line can better prepare you to invest in equipment and proper training to lower those risks and keep your employees safe. Here are just some of the ergonomic risks listed out by deboning task:

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deboning room

3 Basic Principles of a Deboning Room

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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:

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meat cutting sanitation

Meat Cutting Sanitation Tips

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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:

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saw safety

Industrial Saw Safety Rules

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Incorporating industrial saws into your processing operation may be necessary, but poses a safety threat to your employees. Improper setup and usage of saws can result in the loss of body parts and even death of an employee. However, properly installing your saw and following the saw safety rules mentioned below will not only protect your employees, but make your saw safe for everyone around.

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safe knife handling

Safe Knife Handling Practices

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Knives are often a part of any cutting operation line and can pose a safety risk to your employees if not handled correctly. While most sawing equipment comes with safety guards and kill switches, hand-held knives aren’t equipped with that luxury, and the safety of your employee comes down to knowing proper safe knife handling practices.
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ergonomic risk factors

How to Avoid Ergonomic Injuries in Meat Cutting and Shredding

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Workers in the meat cutting and shredding industry are at a high risk for experiencing the most common of ergonomic injuries: musculoskeletal disorders.

Most food processing companies will invest in equipment to keep workers safe from cuts associated with slicing and shredding, but tend to overlook preventing injuries that arise from awkward posture and repetitive movement tasks that can be just as debilitating.

Cuts happen in an instant and the effects are seen immediately. Musculoskeletal disorders develop over time, and can affect even the safest of workers.

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