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The Art of Beef Processing: Kentmaster’s Specialized Solutions for the Meat Industry

December 8, 2023

A lot of Work Goes Into Getting the Final Product on the Plate.

As we all know, making beef requires special tools and ways to ensure people get the best meat. You must have the right beef processing equipment and know the phases in which everything needs to be done. 

Kentmaster has been a well-known and respected name all over the world for almost 80 years. They offer new, trustworthy ideas that help with how Kentmaster help with meat-making factories, abattoirs and slaughterhouses around South Africa and beyond..

Come with us as we look deeper into the work of beef making and how Kentmaster’s special tools can be sure to give your business top results. We’ll check out the steps and what’s included, and we’ll see the normal tools used in this procedure.

There are many aspects to master linked to processing beef.

A big problem is making sure food stays safe and stopping meat from getting dirty during its preparation. 

Beef processing involves multiple steps, including:

  • Slaughtering
  • Skinning 
  • Evisceration
  • Packaging

Each phase must be carefully monitored to prevent the spread of harmful bacteria like E. coli and salmonella.

Another challenge is ensuring the humane treatment of the animals being processed. The beef industry has faced criticism for inhumane practices, such as overcrowding, inadequate feed, and mistreatment during transport and handling.

Beef processing requires significant resources, including water, energy, and labour. The industry has been criticised for its environmental impact, particularly regarding water and energy use and greenhouse gas emissions. Still, with new technologies hitting the market consistently, many of these challenges are being met head-on.

Costs Involved

There are economic challenges associated with beef processing. The industry is subject to fluctuations in demand and supply, and the cost of beef production is affected by factors such as:

  • Feed prices
  • Labour costs
  • Government Regulations

These challenges make beef processing a complex and challenging industry, requiring careful management and oversight to ensure food safety, animal welfare, environmental sustainability, and economic viability.

Beef Processing and the Stages Involved

Here are the main stages:

  • Slaughtering
  • Skinning
  • Evisceration
  • Packaging

Each step needs close watching to stop bad germs like E. coli and salmonella from spreading.

Another problem is making sure the animals being dealt with are handled in a kind way. People have complained about the way cows are treated in the beef industry. They say they’re kept too close together, don’t get enough food and water, and can be hurt during travel or when people handle them roughly.

Making beef uses a lot of important things like water, power and people to work. People have blamed the industry for harming our surroundings, especially in terms of using too much water and power as well as making the air more polluted.

In the end, there are money problems linked with making beef. Changes in how much people want and what’s available can hit this business hard. The price to make beef also gets changed by things like food costs, worker charges, or rules set by the leaders of a country.

These problems make the job of turning beef into food a hard and tough one. We need careful watch and control to be sure our meals are safe, people treat animals well, and no harm is done to nature around us while also making money works out fine for everyone involved.

Slaughter

This is the starting point, where we look at the animal, make it numb with a hit or shot and take out its blood. We also remove its skin and inside parts here. The animal is made to lose consciousness and unable to feel pain by a managed electric shock or a piercing bolt. Next, the animal is put up by its back legs, and they open its neck to let out the blood. Then, the animal’s skin is taken off, and its head plus inside parts are pulled out. At last, the dead body is cut into two pieces and cleaned with water.

Aging

This is step two, where the dead animal’s body hangs in a big cooler for around seven days to make its meat taste better and soft. As you get older, the chemicals in your body start to break up muscle tissue. This makes it feel softer and wetter.

Cutting

This is the third step, where the body parts are trimmed into smaller sections based on what we want to make. The dead body is split into big parts of meat, like the chuck, rib cut and back end. These are based on the main areas of an animal’s body, such as its head or legs. Then, the main cuts are broken into smaller cuts of meat suitable for selling in shops or serving food. These include things like steak pieces, roast parts and minced beef.

Processing

This is phase four, when we use different ways to improve the meat’s goodness, make it safe and let it last longer. Some ways to treat food are smoking, putting salt on it, making pickles out of it or adding a salty solution, then letting it sit for some time (curing), and covering it with sauce. Doing work can also mean putting in spices, herbs and more things to make different tastes and goods like salted beef, dried meat pieces or sausage.

Packaging

This is the fifth part, where the meat is covered and sealed with right things to keep it safe from dirt and going bad. Packaging can also show details about the thing inside, like its name, how heavy it is or costs, when it was made and what good things are in there. Some common packaging stuff includes plastic, paper, foil and vacuum-sealed bags.

Distribution

This is the sixth step when the meat is taken and given to shops or people who buy it. To give out food, you must keep its heat and wetness right so it doesn’t go bad and stays fresh. 

When you deliver fresh, high-quality meat to big shops, food places and others who need it for cooking or selling, they get just what was ordered. This lets people enjoy their food options because the cuts look great, which means more tasty meals!

SUMMARY

Beef processing equipment is not complicated.  Most of the tools mentioned above are used frequently as standard throughout the industry.  Remember, another factor to consider is also personal protective equipment (PPE) for the workers, as they must be safe and confident on the line to keep momentum and hit targets.  A happy, safe, well-trained team will have top-quality cuts flying out the door and onto the shelves and plates.