The popularity of shredded meat — whether pork, beef, or chicken — is on the rise and many food processors are jumping on the band wagon to profit from this trend.
It seems simple enough: cook your product then pull it apart either by hand with forks or, as many larger companies are doing, purchase a meat shredding machine and let it do the work for you.
The problem many processors are finding with this approach is that their product isn’t shredding as they had hoped — and often blame the shredding process for these lack-
Achieving consistent, desirable shreds of pork, beef, and chicken is a science, one that depends upon both how the product is cooked and how it is shredded. The proper balance between these two processes will produce a consistent, profitable shredded product.
Throughout this guide, we will lay out the best cooking and shredding practices to achieve the protein shreds you want, as well as share insider tips learned over years of shredding meat.
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