Low added value muscle profiling

Anatomical cutting of beef carcasses based on musclesʼ tenderness knowledge. The aim of this technique is to increase meat added-value.

Consumersʼ main buying criteria is musclesʼ tenderness. Identifying musclesʼ properties, in particular their tenderness, is the best solution to adapt your cut-ting process in order to valorize each carcass as much as pos-sible. Muscles are all different, and some of them are composed of heterogeneous parts. Knowing their characteristics will help you offer your cli-ents top quality products. Muscle profiling gives you the key for an anatomical and optimal cutting of beef carcasses.

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