Smoked Beef Leg (Frikando)
Technological Process
Smoked beef leg (frikando) belongs to the category of smoked cooked products. Product yield can range from 15% to 65%. Good injection and massaging technology combined with thermal processing result in a product excellent for further slicing or selling whole.
MeatProcessing Expertise Includes
Recipe Development
Optimizing composition and spices for the best taste
Process Optimization
Improving production efficiency
Quality Control
Implementing quality assurance systems
Worker Training
Expert training for all production stages
Technological Advantages
MeatProcessing technology allows for optimal yield, consistent quality, and extended shelf life. Through proper preparation, processing, and thermal treatment, we achieve top results in production efficiency and final product quality.
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