Download this white paper, and learn about three methods that can help you improve your bottom line and yield by reducing lean tissue giveaway.
For those in the meat processing industry, trimming the fat is more than just a cliché. When preparing meat to achieve a specific lean percentage, many methods and systems can result in the unintended waste of lean tissue. Although the quantity of this lost tissue may seem trivial, small amounts of wasted meat add up over time and can have a surprisingly drastic impact on your bottom line. As a result, reducing the lean giveaway for your processed meat product should become an essential part of your practices. In this white paper, you will explore three methods that can help improve your yields by eliminating the hidden cost of lean tissue giveaway. The report outlines the pros and cons of each method, while also providing information about accuracy, equipment footprint, and general cost.
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