We talked about this here maybe a year ago. I think it might have several problems. Water isn't good for meat. It can discolor it. I think it would be hard to mainatain the exact water pressure needed.
Seems like it may be a good thing but like you I would have some concerns about meat turning dark, that isn't mentioned in the video or I missed it. I can't seem to find any more info on it other than the video
Those chops look frozen. As long as you keep a sharp blade and keep your meat in the walk-in will keep a nice cut. your never going to not have shrink. you can cover shrink with additional sales but shrink is a given.
Seems like it may be a good thing but like you I would have some concerns about meat turning dark, that isn't mentioned in the video or I missed it. I can't seem to find any more info on it other than the video
I didn't watch most of the video this time since it or a similar one was posted last time.
Last time we talked about this, I googled it and went to a site that shows close up how the entire thing works. The water system. Hoses, etc.
What about you Beefman? (the OP) can you tell us anythig about it other than sharing the video?
I think it would be great as long as it worked the way they said it did. Would save a lot of time and as long as it didn't cause the product to lose shelf life it would be fantastic for bone-in meats. Personally I prefer to cut boneless meats with my knife cause they do hold up in the case longer.
