Shaping Trimmings

Small cuts, of insufficient weight for a portion, can be used in this process: A number of pieces, selected to make up the target weight, are shaped into a portion in the desired form with regard to contour and portion thickness.

There is a wide variety of possible contours: fillets, steaks, burgers, 50 g or 100 g portions, in near-natural or fantasy shapes. Even real 3D shapes present no problem.
Specific contours can be developed on customer request.

The process has many advantages

  • Extremely high yield level
  • The texture of the meat is preserved to an unparalleled degree
  • High shape stability, even after cooking
  • Defined cooking times and controlled batter and breading pickup
  • Stability of the shapes facilitates their safe automatic transport to downstream units