Beef vein is a rich source of collagen. As a rule, the vein is obtained through deboning and trimming of raw meat, by removing connective tissue from the meat. The vein can be used to produce gelatin, or [...]
The turkey stomach is a first category by-product obtained in the process of cutting a turkey carcass. The meat is characterized by sufficient coarseness and is referred to the red type. The coarseness is conditioned by the fact [...]
Pork head meat is a meat trim from the head of a pig and, in fact, is a combination of several types of tissue: muscle and fat. Head meat is referred to the category of by-products (along with [...]
Chicken gizzards are referred to the category I by-products. These are a muscular organ consisting of four layers of muscle tissue. In its structure, the meat is firm and elastic. The by-product ready for sale is of dark [...]
Pork skin is referred to the second category offal. The increased content of collagen and gelling properties of the raw product are used by technologists and professionals in the manufacture of head cheese, saltison, second-grade sausages and pet [...]
Pork heart refers to the by-products of the second category. Due to the dense structure of the heart muscle and the high content of connective fibres the cost of the finished product is significantly reduced. Optimum characteristics: proteins [...]
Pork liver is a by-product of the first category. It is valued by technologists for the property of keeping fat according to the formula. It is perfect for making canned products for people and pets. Whole liver weighs [...]
Chicken liver is a by-product of the first category. It is obtained after slaughtering on the automated line of cutting chicken carcasses. The absence of rigid connective tissue and veins allows making a homogeneous emulsion from the liver [...]
Beef liver is a first category by-product. The weight of a whole beef liver is 4-9 kg, often it is often sold in the form of pieces weighing 700-1,000 grams. Beef liver contains no blood stains, blood clots, [...]
