Grow Your Butcher Shop Business With A Quality Beef Chilling System

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.

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JAHMEL HEMSWORTH

Warehouse Specialist

 

DAVEY JOHNSON

Trade Show Rep

 

ROBERT YOUNGER

Master Refrigeration Licensed | In Memoriam in Heaven

SAMUEL EPPEL

General Manager

Sam graduated from Dunwoody College with a degree in HVAC Service, and started out working in the resident side of work. After many years in the residential side of work, Sam took a chance back in 2018 to work in the commercial side of hvac with Jc younger. Since started working with them, Sam has been streamlining Jc younger to make the service side quicker at getting customer back to cooling right away. He always puts the customer needs first, giving them great customer service, and getting them back cooling right away. When Sam is not at work he enjoys hitting up breweries around the area, going up to the cabin, and doing remodeling projects. He also enjoys going out to lake of the woods for some good walleye fishing.In his free time he enjoys taking his grandmother out for meals, fishing and spending time with girlfriend and dog Sara.

SANDY YOUNGER

President

Sandy has been in the background of JCY since a baby, growing up playing on chiller systems in the large 12,000SQFT pole shed JCY stores units in. Sandy started working at a young age doing simple tasks like sweeping, painting, organizing Copper fittings and other small tasks. In 2005 Sandy started his 4 year degree at Dunwoody College and graduated in 2007.

During his schooling their he also started his apprenticeship under his fathers supervision. The training consisted of installs of glycol piping in the field, building first chiller and assisting with Chiller service repairs. In 2006 he started learning the in and outs of breweries, and has been JCY’s brewery specialist since then. A challenge he took on was glycol piping a 30 bbl brewery by him self and completed that task in less than 20 day with 16 hour shifts.
In his free time he enjoys taking his grandmother out for meals, fishing and spending time with girlfriend and dog Sara.

ELEANOR YOUNGER

Founder