Food Processing
Applications

Beef and Lamb


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Beef: Remove Spinal Cord
CLEAN
FAST
EFFECTIVE

  • Removes spinal cord and sheath from beef and pork.

  • Cuts and vacuums material away from carcass reducing the potential for contamination.


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Beef: External Defat -Hot

  • Higher yield vs. other methods

  • Increased productivity

  • Minimum training time

 


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Beef: Internal Defat - Hot

  • Ease of operation
  • Increased productivity
  • Improved yields

 


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Beef: External Defat - Cold

  • Increased yields
  • Increased productivity
  • Minimal training time

 

 


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Beef: Contamination Trim

  • Improved yields

  • Reduction in product waste

  • Ease of operation

 

 


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Beef: Brisket Defat

  • Increased productivity
  • Improved yields
  • Low training time

 


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Beef: Defat Strips

  • Improved product appearance
  • Increased yields
  • Reduced CTD risk

 


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Beef: Defat Butts

  • Improved product appearance
  • Increased yields
  • Reduced CTD risk


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Beef: Debone Neck Bones

  • Dramatic yield increase
  • Easiest of methods to use
  • Maximum productivity

 


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Beef: Debone Rib Bones

  • Increased productivity
  • Increased yields
  • Minimal training time

 


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  Beef: Scapula Chip,
Remove Lean
  • Increased productivity

  • Higher yield vs. other methods

  • Minimum training time


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  Beef: Rib Caps,
Remove Lean
  • Increased productivity

  • Higher yield vs. other methods

  • Minimum training time


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  Beef: Feather Bones,
Remove Lean
  • Increased productivity

  • Higher yield vs. other methods

  • Minimum training time


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  Beef: Trim Top/Upper Blade
  • Consistent product appearance

  • Higher yield vs. other methods

  • Better throughput


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  Beef: Trim Pectoral Meat
  • Consistent yields

  • Reduced labor

  • Better throughput

 

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  Beef: Trim Eye of Round
  • Higher yield vs. other methods

  • Increased productivity

  • Minimum training time

 

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  Beef: Trim Skirts
  • Higher yield vs. other methods

  • Increased productivity

  • Minimum training time

 

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  Beef: Trim Flats/Bottom Round
  • Higher yield vs. other methods

  • Minimum training time

 

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  Beef: Trim Short Loin
  • Higher yield vs. other methods

  • Improved product appearance

  • Better throughput

 

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  Beef: Finishing of Delicatesses (Tartar, Chinois)
  • Less Waste

  • Faster vs. straight knife

 

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  Lamb: Defatting Legs
  • Faster

  • Less waste

  • Constant end product

 

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  Lamb: Defatting Back
  • Faster

  • Less waste

  • Constant end product

 

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Bettcher Industries, Inc.

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