The Rinse & Chill technology and system is a well-researched and federally approved red-meat slaughter technology that more thoroughly removes unwanted blood, and rapidly lowers muscle pH and carcass temperature. The result is meat products that are safer, cleaner, more consistently tender and better tasting. The visual appeal of consistently bright color, coupled with improved tenderness and flavor, provides strong opportunities for branded, case-ready beef, as well as traditional, commodity-type meat products.
Inhibits Bacterial Growth, Including E.Coli. Rinse & Chill reduces bacterial contamination on carcass beef, as well as in vacuum-packaged and ground beef. University of Minnesota researchers during the four-year USDA Commercial Trial demonstrated that Rinse & Chill inhibits coliform bacteria, including E. coli.
Tested, Proven, Government Approved Rinse & Chill has been approved by government regulators in the U.S., Canada, Australia, and Japan. It is a thoroughly tested, safe, effective and proven process. It has been used millions of times in numerous plants, and has a proven track record of safety and effectiveness.
Adopted by Natural Meat Producers Our customers are mostly small and mid-sized meat processors. Rinse & Chill helps natural meat producers deliver on their commitment to produce safe, wholesome and great-tasting meat. We are committed to ensuring the Rinse & Chill process is carried out the right way, every time.