Why use meat processing products to process your own meat? Are you sick of paying sky high prices for mass-produced sausages, jerky, and other meat products that are lacking in real flavor, are full of additives and preservatives, and are made with undesirable animal parts? Are you fed up with sending deer and other wild game to meat processors without knowing exactly how they’ll process your meat? If you answered “yes” to any of these questions, then processing your own meat might be the right move for you! There are several reasons why people choose to use meat processing products to process their own meat, instead of purchasing items that are commercially produced or enlisting a processor to handle meat from your latest hunt for wild game.
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We’ve put together the top five reasons to process meat on your own: Taste - Its not a secret that homemade sausage, jerky, and meat cuts taste better than commercially processed products. When you process your own meat, you can add your own preferred blend of seasonings and spices. Cost – Sausage and jerky made at home is less expensive than mass-produced sausage and jerky. Health – Homemade sausage is better for your health, as well as the health of those who get to enjoy it with you.
You’re in full control of the fat and salt content, and you will not have to worry about the addition of chemicals, preservatives, and other additives. Quality – You are in control of what cuts of meat are used in sausage and jerky made at home. You can eliminate all worry of lips, ears, and other unwanted miscellaneous parts being used in the sausage and jerky you are consuming. Control – If a friend or game processor processes newly caught deer or other wild game, you do not have control over what procedures are used.
They might include ‘leftovers’ from other game animals in your processed meat, and you will not be able to determine which cuts of the animal were used in making the sausage. MeatProcessingProducts.com has all of the equipment and supplies you need to successfully process your own meat and make homemade sausage and jerky. Whether you want to process your own deer or game, or just make some tasty Italian sausage or bratwurst from meat you buy from the butcher or grocery store, we have all of the meat processing products you need.
2015 Ford Falcon Au Ute Manual. Processing, Meat and game, Meat and game processing New Zealand has allowed spray chilling for some time as per the requirements of IS6. The intention of spray chilling is to reduce or compensate for the water loss of the carcass (including sides and quarters) that occurs during the chilling process. Spray chilling also has some microbiological effect in that it allows the surface of the carcass to cool down effectively. The National Microbiological Database (NMD) programme provides verification to this effect.
Processing, Meat and game, Meat and game processing Industry Standard 4 describes the New Zealand requirements promulgated under the MeatAct 1981 for the procurement of animals intended to be processed into food. These requirements apply to the procurement of animals killed in the field (game) and animals presented for slaughter but do not apply to seafood, poultry or ostriches and emus. The standards for procurement of poultry are in PIPS 5, ostriches and emus in OEPS 5 and those for seafood in IAIS 003 and IAIS 005. Processing, Meat and game, Exporting meat and game Byproducts, according to the Meat Act 1981, includes any article that is derived from any farmed deer, fish, game, possum, rabbit or stock which is not intended for use, or capable of being used, for human consumption. In effect, this means that every article from any animal is in fact a byproduct unless it is intended for human consumption, in which case it must satisfy a criteria for a product (an article or substance that is fit for human consumption).
Processing, Meat and game, Meat and game processing The principle goal of this Ostrich and Emu processing standard is to produce Ostrich and Emu meat for human consumption and to minimise the potential food safety hazards associated with Ostrich and Emu. This standard recognises the major elements in the process and identifies food safety objectives for each of the sections.
Several principles are outlined for processing Ostrich and Emu which are based on the application of Hazard Analysis Critical Control Points (HACCP) principles. This Ostrich and Emu Processing Standard 5 (or OEPS5) also allows for the adoption of alternative processing methods, if validated within the terms of IS/IAS 8, Section 4.
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