In order to properly shred the fibers, we suggest certain cooking times for different types of meat (chicken, beef, pork, fish, etc.).
If you take raw food, it will be impossible to separate the fibers, since there is a substance between them that acts like glue. That’s why the cooking process is so important: it’s where this substance loses its strength, so that the fibers can be separated from each other.
It is essential that when using our patented chicken and meat shredders, the cooking process is carried out, and only then do you take your product to our equipment to achieve the perfect shredding.
That’s why we’ve listed here the times that, after testing, we’ve found it’s possible to achieve the best possible shredding result.
| Protein | Time (without pressure) | Time (with pressure) |
| Chicken fillet | 1:30h | 0:45h |
| Chicken breast | 2:00h | 1:00h |
| Turkey breast | 2:20h | 1:10h |
| Pork ribs | 3:00h | 1:30h |
| Pork loin | 3:00h | 1:30h |
| Beef (overall) | 3:00h | 1:30h |
| Beef rib | 3:20h | 1:40h |
| Jerked beef | 4:00h | 2:00h |
| Fish | 0:20h | 0:10h |
The most commonly used method, which is considered in the table above, is cooking directly in water, but there are other ways of cooking your products, such as steaming or using the sous vide technique (where the product is vacuum-packed and cooked in water at a lower temperature).
For these other ways of cooking, the times will change, so we recommend testing different times to see which best suits your needs.
The important thing is to make sure that the fibers are at the point where they can separate. This way, your shredding will undoubtedly be perfect with our patented shredding machines.
Would you like to get in contact with Orved Brock to know more about the patented meat and chicken shredders? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
