This product video demonstrates how the BAADERING technology of the BAADER 608 supports the value-add of meat products.

BAADERING of various meat materials allows for an optimally sorted product, free from tendon, bone and cartilage, while preserving the muscle fiber structure. The highest quality muscle meat is refined by this process is also referred to as baadered meat or BAADER meat.

For exemplary purposes, pre-conditioned pork and beef trimmings as well as pork diaphragms are baadered in this video producing a consistent and safe product quality thereby opening for utilization of previously untapped or discarded resources.