Meat and Poultry Processing

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Danish Crown, Europe’s largest meat-processing company, has meat-production facilities and sales spanning the globe.

Everyone knows conveyor belts are tough. Even the belts themselves are more durable than ever.

Risk management is a major element of spare-parts inventory management, but in many ways it is also one of the most poorly executed.

When it comes to humane livestock handling, the quality of an animal’s handling experience is largely dictated by the skill and patience of the handler. However, quality facilities don’t hurt.

Yield is key to profitability. Just as in other areas of processing, cutting and deboning have a direct impact on yield and, in turn, quality.

Top sirloin steaks are one of the most popular beef steaks served in restaurants (Harris et al., 1992), as well as purchased at retail outlets (National Cattlemen’s Beef Association, 2005), across the United States.

Today’s meat and poultry processing plants are beginning to resemble cold lockers, and that’s a good thing.

For processors, cleanly sliced proteins mean no tearing, smearing, or frayed and torn edges, in addition to no separation from core binding within the slices.

Brenneman analyzes Butterball’s new animal care, well-being program

The 2010/2011 National Beef Tenderness Survey revealed that post-fabrication aging times for subprimal cuts in cold storage facilities ranged from 1 to 358 days for retail subprimals, and 9 to 67 days for foodservice subprimals.