Parts of Beef Leg (Dry Cured)
Technological Process
Dry cured beef program. From rump steak and leg, proper processing yields pieces of meat that are salted and aged for a specific period. During this time, the semi-finished product is controlled, then hung and dried at the appropriate moment. The entire technological process from start to finish must be standardized, ensuring products are always consistent in terms of saltiness, dryness, and processing.
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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