In previously articles we focused more on the use of our machines for shredding chicken. Now it is time for the beef, which is also widely used.
The process of shredding the beef is quite simple. Basically you have to cook the meat before than carry it to our patented machines. The system we use will shred them instantantly.
A point that you must pay attention is the cooking time, it will directly impact in the final result of your shredding. In resume: a shorter time of cooking will reach a thicker shredding result. A Longer time of cooking will get you a thinner shredding result.
This happens because is the cooking which will make the fibers of the product “looser”, facilitating their separation in our meat and chicken shredders machines.
The fat acts as a glue to the fibers of the products, making the separation harder. In this way, the points which has fat will not be able to achieve the perfect shredding.
In addition, beef with bones are not recomended as the bones after the shredding will mix up with the meat and the later separation will be hard too.
 | DFC 10Up to 200kg of chicken shredding per hour |
 | DFC 20Up to 1000kg of chicken shredding per hour |
 | DFC 30Up to 4000kg of chicken shredding per hour |
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.
