78% of the butcher shops end up losing their customers because of the poor quality beef chilling system. We can help you in retaining 99.9% of your beef customers.
Want to know how successful butcher shop businesses make the correct choice for the chilling system? Read the following detailed guide to help you understand the concept behind choosing the right beef chilling system for your butcher shop business.
If you own a butcher shop then you understand fully the need to provide quality meats to your customers. It’s the heart and soul of your business. Moist, tender beef doesn’t just happen. It’s a process that begins with the type of cattle you are butchering and the cut of beef.
From there it moves onto the chilling process which can keep your meat tender or can cause it to be tough. No one wants tough beef so choosing the right beef chilling system for butcher shop is critical.
No Matter What Your Preference
There are different methods of chilling freshly slaughtered beef. Each butcher shop is going to have it’s own individual needs when it comes to the preferred method and the space available for a beef chiller.
J.C. Younger can meet your beef chiller needs no matter which method you prefer. Here are the two methods that are commonly used in the United States:
Blast Chilling
With this method, the carcasses are placed in the beef chiller right after being slaughtered. Rapid air movement cools the beef.
The temperature starts out at a lower temp and gradually increases so that the temperature of the warm carcass and the cold air reaches an acceptable balance. The temperature for this process should be no higher than 44.6 degrees Fahrenheit. Organ meat is kept even colder at 33.4 degrees Fahrenheit.
Spray Chilling
This is used in combination with the blast chilling and is done during the first fourteen hours of chilling. The benefit of this beef chiller system includes less moisture evaporation which means less shrinkage in the beef.
It also reduces bacterial count and results in fresher looking meat.
Alternate Methods –
These include ice blasting and a three-fold method that is fast becoming quite popular. With this method, the beef is chilled in a blast tunnel to below 59 degrees Fahrenheit.
It is then allowed a six-hour equilibration phase which is kept no higher than 59 degrees Fahrenheit. The third, and final, phase the beef is placed back in the blasting tunnel for twelve minutes.
Then the equilibration room is used the next day at 39 degrees Fahrenheit. The result – a tender cut of beef with much less drip loss.
J.C. Younger can meet your beef chiller needs no matter which method you prefer.
Why Rent a Beef Chilling System?
When you rent a beef chilling system from J.C. Younger you are renting top-of-the-line equipment backed by our personal guarantee. Our personnel will work with you to determine which beef chilling system is best for your butcher shop.
The rental cost can typically be a 100% tax right off. We are here when anything goes wrong and we are affordable.
Best of the Best
One of our most popular features is the routine maintenance that is included in the rental cost. We have installation hoses that allow you to get up and going immediately.
If you need additional voltage we have transformers as well. If you ever need to upgrade your system size our friendly experts can help with that need whenever you are ready.
Watch Your Business Grow
When you provide fresh, tender beef to your customers consistently your business is going to grow. More customers mean more profit. A sound beef chilling system is crucial to that and to meeting government guidelines for handling beef.
Here at J.C. Younger, your success is our success. This is why we back every chiller rental with a promise to do everything we can to help your butcher shop stand a cut above others in your area. Contact us today and let us show you how we can help you grow.
