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Defasciating the beef makes the meat more tender
Product use:
Mainly used for defascia of cattle, pig, lamb, whole body stainless steel structure and safety aluminum structure, so it can avoid oxidation problems, new durable gears and clean gear bearings, can reduce operating costs,
The D-plate can be quickly replaced, thus reducing equipment downtime, mechanical foot switch for faster operation, ergonomic operating orientation, with adjustment system, mechanical and electrical parts placed in the internal waterproof area
Related Notes:
1. Beef defascia machine: a kind of machine and equipment specially used to remove beef fascia, usually processed by mechanical cutting.
2. Beef fascia: A connective tissue in beef that has a hard texture and poor taste and usually needs to be removed to make a delicious beef dish.
3. Beef processing equipment: including beef slicer, beef dicing machine, beef shredding machine, beef cutting machine, etc., for beef processing.
4. Beef processing process: including fascia removal, slicing, dicing, shredding, stripping, marinating, cooking, etc., is an important step in making delicious beef dishes.
4. No. 3 meat: a part of the meat, located between the pork neck and the pig's shoulder, the meat is tender and suitable for grilling, stewing and other cooking methods.
5. Fascia removal machine: a mechanical device used to remove fascia in meat and improve meat texture and edible value.
Meat No. 4 is a part of meat that is located at the back of the shoulder blade, near the pig's spine. It is one of the more tender parts of the meat and is suitable for grilling, stewing, boiling and other cooking methods.
Defascia refers to the removal of the fascia from the meat for better flavor and cooking. Fascia is connective tissue in meat that, if not removed, can affect taste and chew.
To remove the fascia, you need to scrape the fascia off with a blade or spatula, taking care not to cut the meat.
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