beef cold cuts France

... stockinette on like a sock around the suspended carcass, cuts the knit to the desired length, ties a knot at the bottom, and secures it at the top of the carcass. Users: slaughterhouses, cold storage warehouses, cutting workshops, meat exporters, butcher shops, supermarkets, hunting associations, farms, distributors, food markets, restaurants. Features: - Improved hygiene of carcasses - Reduces weight loss (in water) of meats by an average of 3.16% (over eight days) compared to bare meats - Slows down the...