Cleaver
A large knife specifically designed for cutting through thick pieces of meat and vegetables, the cleaver's size enables chefs to apply more force for tasks like breaking, pounding, mincing, dicing, and slicing. These large knives are also essential for splitting whole meat carcasses and cutting through bones.
Cutting Boards
Commonly known as chopping boards, these are used for chopping, slicing, and mincing meat, vegetables, and fruit.
Cut-Resistant Gloves
Also known as cutting gloves, these gloves protect hands and fingers when handling knives. They help prevent cuts and abrasions, reducing the risk of injury. They are suitable for various professions, including construction workers, chefs, butchers, and carpenters.
Clips
Clips in meat processing are known as weasand clips, beef clips, or lamb clips, these are a cost-effective solution for controlling ingesta during cattle processing. The clip is placed on the esophagus and pushed up to the base of the paunch, creating a secure seal to prevent contamination from ingesta.
Data Loggers
Data loggers are electronic devices that continuously monitor and record parameters like temperature, humidity, and pressure over time, storing the data for later analysis.
Dehairing Machine
This machine mechanically removes hair from animals by rotating them and using rotating flails, with hot and cold water sprayed throughout the process. Commonly used for pigs, it is a time-saving and cost-effective solution for large-scale meat processing.
