Beef is the culinary name which comes from especially cattle. Beef is a great
source of protein and vitamin B12, a very good source of zinc and selenium. Also,
beef is a good source of riboflavin, vitamin B6,
niacin, iron and phosphorus. Did you know that delicious, nutritious beef on
the table is the result of various physical and chemical processes? So today
we will show you how beef is processed inside the factory.
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The beef is transferred to the factory through the hydraulic transfer unit.
The hocks are then cut with hand Circular Breaking Saw machine.
In Beef processing line, the automated twin-rail line carries beef to the
dehiding station. Here the vertical downward dehiding is very common technique
used. The advantage is that the skin on the clean beefs remains free of
contamination and that the front feet do not need to be fixed. The experienced
workers carefully completed the removal of the skin with help of rolling machine
from the beef, opening it as one piece so that it could be sold for leather goods
manufacturing.
The beef is then taken to the brisket opening platform. Here the chest
is cut with the help of a brisket opening saw machine and axe.
It is then taken to the Pneumatic Tripe Extracting Platform. There the pneumatic
pulses are removed. The paunches are simultaneously transported to the
inspection on a conveyor belt. The paunches are kept separately to
prevent contamination. After this inspection, the paunches are transported to
Pneumatic Tripe West Transporter System. There, garbage is extracted from the pulp.
This garbage is used as organic fertilizer in the field. The beef is then
taken to a liver extraction platform. The oxtail, liver, tripe from the
reticulum, glands, heart and kidneys are removed there. These organs are sent via the
conveyor belt to the veterinary control platform for inspection. If desired, a
shower can wash off the organs. After this inspection, the tripe can be
transported to a processing area.
On the other hand, the beef is taken to the splitting station.
There they remove the tail from the beef. And the beef is split into two
parts with a very powerful splitting saw machine.
Then they take it to the scale control room. There the Twin-rail Overhead
Scale and laser system measures its weight and volume. This information is
collected on a computer when the beef is transferred to the cooling room.
the beef is taken and hung in a large
school er where it will hang for about a
week for a singing order to improve the
flavor of the beef and make it tender on
Aging allows enzymes to break down the
meat the process also allows the water
in the meat to be our favorite task
concentrating the flavor it is then
taken to the deviling room there they
remove the bones from the beef after
removing the pole the meat is loaded
into a CO bourbon and sent to the meat
processing area
now it's ready for labeling the beef
meat processing is beef cutting the
process ork can cart beef according to
the Linda big products and the beef cuts
can be handled in a variety of ways such
as smoking salting pickling or ground
for a hamburger or sauces
