The mincer is a fundamental tool for butchers, as it directly determines the cut of the meat through the mincing and therefore decisively influences the quality also with regard to future cooking.
BUTCHER SHOP EQUIPMENT
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The maturation of the meats
The maturation of the meat consists of a process of maturation of the muscle which takes place shortly after the killing of the animal. This step is necessary for the transformation of the meat into the soft and appetizing cuts that we all know well.
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Meat: at what temperature to store it, cold rooms and refrigerated counters
Temperature is an essential parameter for the correct conservation of food, as established in the HACCP standards, which regulate all aspects of the production chain of food intended for human consumption, from production to the consumer's table.