May 16th, 2019
by
Sandy Younger
78% of the butcher shops end up losing their customers because of the poor quality beef chilling system. We can help you in retaining 99.9% of your beef customers. Want to know how successful butcher shop businesses make the correct choice for the chilling system? Read the following detailed guide...
May 15th, 2019
by
Sandy Younger
According to Good Food Institute, the sale of plant-based meats grew over 23%, exceeding $760 million last year.” We can help businesses in increasing their plant-based meat production. Want to know how big plant-based meat production companies are taking advantage of this growing demand? Read the following detailed guide to...
July 13th, 2018
by
Sandy Younger
They say that, if you knew how beef was processed, you might become a vegetarian. However, beef remains a staple food in U.S. society, and chillers are essential for keeping meat safe for human consumption. In this post, we examine an important publication from the U.S. Department of Agriculture: “Safe...
August 30th, 2016
by
Sandy Younger
Keeping freshly harvested beef carcasses at safe temperatures is necessary for both quality purposes, and for consumer safety. Before beef processing chillers were available, the meat either had to be consumed shortly after slaughter, or preserved through smoking, curing or salting. However, with the invention of refrigerated coolers and vast...
