{"id":4954,"date":"2024-10-09T09:57:43","date_gmt":"2024-10-09T12:57:43","guid":{"rendered":"https:\/\/orvedbrock.com.br\/en\/?post_type=blog&p=4954"},"modified":"2024-10-09T10:48:17","modified_gmt":"2024-10-09T13:48:17","slug":"differences-when-shredding-different-types-of-meat","status":"publish","type":"blog","link":"https:\/\/orvedbrock.com.br\/en\/blog\/differences-when-shredding-different-types-of-meat\/","title":{"rendered":"Differences When Shredding Different Types of Meat"},"content":{"rendered":"\n

Our DFC Line<\/a> Chicken and Meat Shredders can shred all types of meat, and in this article we’ll cover the main points of difference compared to the process with our machines.<\/p>\n\n\n\n

First of all, it’s important to remember that the process of shredding<\/strong> with our machines is very simple: all you have to do is cook the product and then take it to our equipment (boneless).<\/p>\n\n\n\n

Different cooking times<\/strong><\/h2>\n\n\n\n

Different types of meat have different types of hardness, a factor that directly influences the cooking times required for the shredding process to take place correctly. The rule is simple: the softer the meat, the less time it takes to cook.<\/p>\n\n\n\n

In general, fish has a shorter cooking time than chicken cuts, which in turn have a shorter cooking time than pork cuts. The latter, in turn, have shorter cooking times than beef cuts, with cuts such as beef ribs, drumsticks or steaks having the longest cooking times.<\/p>\n\n\n\n

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Generally speaking, from the shortest to the longest time<\/strong>, it goes as follows: Fish -> Poultry -> Pork -> Beef<\/em><\/p><\/blockquote><\/figure>\n<\/blockquote>\n\n\n\n

Cooking is important so that the collagen between the fibers can be \u201cmelted\u201d, a factor that allows our shredders to separate the fibers correctly, achieving the perfect shredding.<\/p>\n\n\n\n

Amount of Fats and Nerves<\/strong><\/h2>\n\n\n\n

These components negatively affect the final result of the shredding. Points where fat and sinews are present will have their final shredding result affected. This is because both serve as a glue for the fibers, preventing them from being separated properly.<\/p>\n\n\n\n

It is therefore suggested to remove these parts beforehand or to cook the meat to a point where both the fat and the nerves begin to melt.<\/p>\n\n\n\n

In this way, the process of shredding chicken and fish (both of which have a low fat content) ends up being simpler than shredding pieces of fatty meat, such as ribs or termites, for example.<\/p>\n\n\n\n

Shredding size<\/strong><\/h2>\n\n\n\n

The perfect shredding properties (thickness and length) that our shredders achieve are always proportional to the size of the meat fibers.<\/p>\n\n\n\n

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