The popularity of shredded protein — both meat and a soy-based meat alternative — is on the rise.
You only have to do a quick Google Search for shredded meat to see how popular it is, and scroll through hundreds of thousands of recipes, tips, and shredded protein products.
Americans love shredded meat, and it shows.
Shredded meat is making its way into the pet food world.
Dog and cat owners increasingly want to see recognizable meat and vegetable pieces in their pet’s food as part of a larger trend towards more natural, less processed pet food.
The number one question we get asked concerning shredding protein is this: should I be shredding hot or cold?
It’s a legitimate question to ask. The temperature of your protein product when you run it through a shredding machine plays a big role in the consistency and look of the shreds.
Choose the wrong temperature (hot versus cold), and you’ll wind up with shreds you weren’t expecting — and, as many do, blame the shredding machine for the less than desirable outcome to your shreds.
Answering this question starts with having a goal in mind for your shreds.
The popularity of shredded beef is at an all time high and smart companies are finding ways to produce a more consistent, hand pulled look to their product.
The reason is obvious: consumers want to buy a shredded beef product that closely resembles what they could make at home. The more consistent the shreds, the more it looks like it was pulled apart with forks, the better.
Achieving that hand pulled look is difficult though. Shredding product by hand isn’t scale-able and often requires a large investment in labor, while some meat shredding machines can produce a clumpy product.
So how do you get that hand pulled look consumers want? Simple, you change how you cook your product.
The popularity of shredded chicken is at an all time high and smart companies are finding ways to produce a more consistent, hand pulled look to their product.
The reason is obvious: consumers want to buy a shredded chicken product that closely resembles what they could make at home. The more consistent the shreds, the more it looks like it was pulled apart with forks, the better.
Achieving that hand pulled look is difficult though. Shredding product by hand isn’t scale-able and often requires a large investment in labor, while some meat shredding machines can produce a clumpy product.
So how do you get that hand pulled look consumers want? Simple, you change how you cook your product.
The popularity of shredded pork is at an all time high and smart companies are finding ways to produce a more consistent, hand pulled look to their product.
The reason is obvious: consumers want to buy a shredded pork product that closely resembles what they could make at home. The more consistent the shreds, the more it looks like it was pulled apart with forks, the better.
Achieving that hand pulled look is difficult though. Shredding product by hand isn’t scale-able and often requires a large investment in labor, while some meat shredding machines can produce a clumpy product.
So how do you get that hand pulled look consumers want? Simple, you change how you cook your product.
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 full cost of the machine. Until you know the associated costs of the meat shredder you want to buy, you won’t have a clear idea of how well it fits within your budget.
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 your customers want can be difficult. Keeping an eye on the supply of shredded meat, quickly shredding cooked meat with shredding claws, avoiding the dreaded sorry, we’re out of that item situation takes a lot of time and energy.
There is a solution to the struggle of keeping up with the demand for shredded meat: investing in an industrial meat shredder machine.
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?
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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