Cold storage right after breakdown: a game changer for meat quality.

I used to let primal cuts sit on the table while I cleaned up. It seemed easier at the time. But I had a wake-up call when a batch of pork started to smell off after just an hour. The room was warm, and the meat turned quick. Now, I roll the cart straight to the cooler as soon as I'm done cutting. No delays, no excuses. My spoilage rate has gone way down, and the meat looks better for customers. It's a small change with big payoffs. Do not wait to chill your product, folks.

2 comments

2 Comments

kelly_ramirez967h ago

You see this with all kinds of food. Wait too long to chill milk after shopping and it sours way sooner. It's all about that quick cool down.

blake82932m ago

Yeah, that "quick cool down" is why I speed home from the store.