Beef Processing Industry Introduction
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients.
Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. In absolute numbers, the United States, Brazil, and the People’s Republic of China are the world’s three largest consumers of beef; Uruguay, however, has the highest beef and veal consumption per capita, followed by Argentina and Brazil. According to the data from OECD, the average Uruguayan ate over 42 kg (93 lb) of beef or veal in 2014, representing the highest beef/veal consumption per capita in the world. In comparison, the average American consumed only about 24 kg (53 lb) beef or veal in the same year, while African countries, such as Mozambique, Ghana, and Nigeria, consumed the least beef or veal per capita.
Beef Meat Introduction
Beef is the culinary name for meat from bovines, especially cattle. Beef is an excellent source of protein and vitamin B12 and a very good source of zinc and selenium. In addition, beef is a good source of riboflavin, vitamin B6, niacin, iron and phosphorous. Do you know that the delicious, nutritious beef meat on the table is the result of various physical and chemical treatment methods?
Beef Meat Processing Flow
1. Beef meat processing involves a number of steps from the animal to the beef meat.
The first step in beef meat processing is slaughter. Before slaughter, a technician examines the animal to make sure it is fit for human consumption. If the animal appears healthy, the animal is slaughtered. A stunning device renders the animal senseless, a worker slits the throat and then the animal is hung by its hind feet to bleed. The blood is allowed to drain, and then workers skin the animal and remove its head. Skinning is done with care, keeping it in one piece so the hide can be sold for leather goods manufacturing. After skinning, they open the carcass to remove the internal organs and split the carcass in half. They spray the carcass with water to rinse away the blood and bone chips caused by the saws.
2. The second step is aging. The beef is tagged and hung in a large cooler, where it will hang for about a week for aging in order to improve the flavor of the beef and makes it tenderer. Aging allows enzymes to break down the meat.
3. The third step in beef meat processing is beef cutting. The processor can cut beef according to the end beef products. And the beef cuts can be handled in a variety of ways, such as smoking, salting, pickling, or ground for hamburger or sausage, etc.
The Beef Cuts Processing Technology and Processing Equipment
Besides the above beef meat processing stages, the beef cuts processing involves a wide range of treatments, including the following processing technologies: chopping,seasoning, mixing or tumbling, stuffing into casings, and smoking, etc. and along with the utilization of modern specialized meat processing equipment, like meat grinding machine, brine injector, meat tumbling machine, meat mixing machine, sausage machine, patty machine and smoking oven etc. let us enjoy the tender, tasty beef, beef steak, beef sausage or other beef products.
Main Usages of Beef and Beef Products
Beef muscle meat can be cut into roasts, short rib or steak or processed into corned beef, jerky, and other processed meats. Trimmings are ground for hamburger and meat patty; minced or used in sausages. Organ meat is consumed; blood is used in some varieties of blood sausage. Other parts that are eaten include oxtail, liver, tongue, tripe from the reticulum or rumen, glands, the heart, the brain, the kidneys. The intestines are used as sausage casings. The bones are used for making beef stock. The hide is used for leather.
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