It takes a special kind of aggie to man a carcass station in a packing plant. With weights well into the double digits, it can be a physically-demanding job.
Researchers at Georgia Tech are looking to shake things up using a new system, giving workers a helping hand.
Dr. Konrad Ahlin has developed a re-hang shackle, which is a device that guides the bird’s legs into place, removing the need for heavy lifting. Its mission is to reduce the strain for the person running the carcass line.
Ahlin tells the MeatingPod that it is mentally challenging, too, and he hopes his device can keep packing houses safe.
His re-hang shackle is patent pending.
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The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
