Beef Processing Insight

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?

The Beef Meat Processing Stages

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.