People in various parts of the globe quickly realise that the same cuts of meat, some of them are named differently in each of the countries and this can be confusing. As an example a Pigs foot in America is a Pigs Trotter in Britain.  The following chart from “Fine Dining Lovers, Editorial Staff” , believed to be written in the USA, may not be the same in Britain or Italy, China or Australia.

But we have to remember a butcher who may be offering a certain cut as a Gourmet cut in the UK may really only be using the American terminology as a marketing ploy.

The terms / names are endless, it’s up to the individual.

Essential Tools for Optimising British Pork Processing

Pork processing equipment in the UK is a major part of the agricultural industry, and enhancing processing to ensure the best use of technologies is necessary as a minimum step that incorporates maintaining the required quality with the best efficiency. 

Different steps of pork processing illustrated below are covered separately; each stage requires specialised equipment or technique, and the final product is under the scrutiny of the regulatory authorities and of course, the consumers. 

So, let’s take a look at pork processing equipment and some of the processes it takes to make one of our favourite meats available in the country and around the globe. 

Initial Processing Stage

The first stop in the pork processing equipment phase is not the equipment at all; it is the breakpoint, where carcasses are deboned and partitioned into primal portions. This step is foundational to the multistep process. 

Big bandsaws and circular saws cut each carcass along the saddle to separate the fore-end and back-end. Muscle groups on the hind leg are also dissected using bandsaws and chainsaws. This step has to be precise and accurate so that a specific cut for one product does not disrupt the usefulness of another portion of the carcass.

Deskinning and Defatting

As you will know, the next steps are deskinning and defatting after the primary cuts are made. 

Deskinning can be done either by hand with a hand-held skinner or mechanically on a table skinner, depending on whether your operation plans are for a low- or high-volume system. 

Defatting also has a hand component, where you can trim away excess skin with a sharp, precise and confident hand, and an automated component with a trimming device.

Deboning

Deboning is another labour-intensive process where trimmers use boning knives to carefully pick out all the bones from pork cuts; butcher quality makes a real difference to the quality of the final product. Automated deboning systems are another available option, able to produce the same quality deboned product in high volumes.

Quality Control

Modern pork processing is carried out in the most hygienic conditions possible, and quality-control systems such as metal detectors and X-ray devices are employed to ensure that the end product is free from physical contaminants. The fat content is determined by fat analysis machines, which are also used to verify that the quality and customer-preference requirements are met.

Packaging

There is a whole bag of tricks to make pork products stay fresher. First, packaging with a vacuum packer that removes air can leave only a thin layer of it between the food and the packaging, preventing spoilage. Pork is often packaged this way. However, Modified Atmosphere Packaging (MAP) systems replace this thin layer of air with a custom gas mix that can keep the products fresh for much longer.

Refrigeration

As we know, without effective blast chillers and industrial freezers, pork products cannot stay fresh or prevent bacterial growth, while these refrigeration systems must run reliably at a constant temperature.

Waste Management

Rendering equipment converts these products into useful by-products – for example, lard or gelatin – while effluent-treatment equipment treats wastewater before it is discharged to the environment. Waste management is often an overlooked yet important part of pork processing and great strides are being made with innovative ideas, there’s going to be some interesting times ahead. 

Automation and Data Analysis

Ultimately, automation and data analytics are critical in enhancing pork processing by controlling the flow of pork through plant operations: process control software and data analytics optimise pork processing and supply chain as well as the prediction of market trends.

By incorporating these tools and methods into their business, British pork processors can enhance process efficiency yield and, over time, achieve high-quality, consumer-acceptable, compliant-ready pork products for the global market. 

Keeping Ahead of the Market

Periodical upgrades and innovation are important for quality and to cater to consumer demand, as well as market trends. 

To have pork products made in the British pork processing system, the balance between butchery practices and advanced processing technologies is crucial.

The UK has a long and significant history of involvement in the meat trade on a global scale. Having played a major role in pioneering trade and distribution networks and the development of carcass standards and metrics that continue to be widely used today.

The Early Days of UK Meat Production

The tradition in the UK goes back to the Victorian era, during which guilds and societies were formed to regulate craftsmanship.

The Industrial Revolution

The industrialisation of the meat industry began with the development of refrigeration technology in the late 19th century, which enabled meat to be transported over longer distances. 

British butchers and meat processors were pioneers in adopting these new technologies for processing and meat storage, which facilitated their ability to reach places no one was capable of at the time. 

Looking Afar

By global expansion, especially in Australia and New Zealand, Britain simultaneously became a major exporter of meat. British technology also assisted in sharing new innovations with our trading partners and, subsequently, the expansion of meat processing and distribution.

Innovation and Regulation

The UK was steadfast in implementing strict standards regarding quality, safety and assurance of its quality for a long period of time. In many ways, it created the standards that other countries would adopt in the future. For some time, it led the world in cutting standards and quality grading for meat.

Modern Era

The modern UK meat industry today is a highly regulated industry, relying on a complex supply chain from farm through slaughter to processing and distribution. 

It reflects the pressures of modernity and old-world knowledge, which still dominates conceptualisation about practices on farms and in slaughterhouses. The significance of food safety, animal welfare and environmental sustainability are interrelated to the industry’s daily operational demands.

SUMMARY

Overall, the history of UK meat production shows how the country’s meat industry has been a pioneer in innovation and regulation, yet also a much-changed industry. While the meat production of a century ago was taken forward through craft skills and traditional technology, the processes practised today are sophisticated and very different and have to meet standards not just on our shores but everywhere. Today the UK pork processing equipment within the meat industry’s production processes is being constantly reviewed, with the goal of staying at the forefront of innovation, and is as relevant as ever to the global market.