Best Way to Shred Beef and Pork

If you use shredded meat, such as sun-dried beef, beef jerky, or pulled pork, we know the challenges you face in producing or acquiring these types of products. Here we present the solution to all these bottlenecks: the Chicken and Meat Shredders from the DFC Line.

This line is revolutionizing the way of shredding: the process is instantaneous and offers the best shredding results.

Shred hundreds of pounds per hour with a single operator

When working with shredded proteins, such as meat, chicken, and fish, one of the problems that arises is the high labor requirement.

With our DFC Line shredders, in just a few minutes, a single operator can shred hundreds of pounds per hour. This translates into high savings and operational efficiency. As a result, one of the trends among our customers is increased productivity, since our equipment allows for scalability.

Shredded meat to perfection

Our exclusive system manages to separate the meat fibers correctly, thus offering several benefits in the final result, considered the perfect shredding:

1. Because they are correctly separated, the shredding done on the DFC Line occupies a larger volume compared to “shredding” done on other types of equipment. This way, the shredding has a higher yield
2. The experience of those who consume the shredded meat is superior, as the fibers are noticeable and do not have a texture similar to that of pasta

These advantages offer greater acceptance of shredded products and also higher returns.

Main questions

Here we have listed the main questions regarding our DFC Line Chicken and Meat Shredders. But we can already tell you that it is a very simple and easy process to implement.

1. Do they only shred beef and pork?

No, they shred all proteins. If there is fiber, our equipment can separate the fibers correctly.

2. Can the product be placed in the equipment while hot?

Yes, and it is best to place them in the equipment while hot, immediately after cooking.

3. How should the meat be cooked?

A number of cooking methods can be used, the most common being:

• Industrial cauldron (boiling water)
• Pressure cooker (boiling water)
• Combination ovens
• Sous vide

Cooking is a fundamental step, as it is during this process that collagen begins to melt, facilitating the separation of fibers. We suggest recommended cooking times, which you can check out in this article.

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.