Better Meat through Better Processing.

Fact Sheet - How Rinse & Chill Works

Fact Sheet: How Rinse & Chill® Works

Rinse & Chill: Adopted by natural meat producers

At times, animals arrive at the slaughter facility in variable states of stress, with many having depleted their cellular sugar levels.  Often the meat from these animals is of poor quality, tough, is dark in color, purges, and spoils quickly.  This is a chief reason why the consumer’s eating experience of beef is often inconsistent.

There are two keys to addressing this situation and returning the carcass to an optimal condition for processing—the earlier they happen, the better: optimizing ideal pH levels from the animal’s vascular system, and reducing carcass temperature.  The Commonwealth Science & Industrial Research Organization, Australia’s national science agency, has shown that pH level and carcass temperature must drop together in order to deliver optimal meat quality.  Rinse & Chill® is a proven, government approved process to achieving these outcomes.

Essentially how it works is this, immediately after the animal is stunned and humanely slaughtered, the Rinse & Chill process removes more blood from the carcass than is achieved through conventional means.  This is achieved through an internal rinsing of the cardiovascular system, with a chilled solution of 98.5% water and very small amounts of sugars and electrolytes. These substances are internationally listed as Generally Recognized as Safe (GRAS) and are also accepted by the U.S. Food & Drug Administration.  The substrates in the solution are completely metabolized and the process does not leave any detectable residues of these substances in the meat.

The Rinse & Chill solution is limited to the animal’s vascular system and is soon flushed out of the animal.  USDA Commercial Trial and ongoing testing validates that retained moisture in the beef carcass is less than 0.5%, which is compliant with USDA standards for retained moisture.  It is a thoroughly tested, safe, effective and proven process.  The Rinse & Chill process has been used millions of times in numerous plants, and has an outstanding track record of safety and effectiveness.

We are committed to ensuring that the Rinse & Chill process is carried out the right way, every time.  That is why we require that there be a full-time, trained and certified Rinse & Chill technician in every customer facility.  The technician monitors the process and conducts regular task to confirm that Rinse & Chill is helping to achieve high levels of safety and wholesomeness.

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  • About Rinse & Chill

    The primary purpose of Rinse & Chill is more effective blood removal and to optimize ideal pH levels. The result—cleaner, better quality meat that is more tender and palatable.