Beef, lamb, sheep and pork loses blood, shrinks and discolours whilst hanging in cold storage (even for a few hours).
The foregoing results in meat being trimmed extensively before packaging for refrigerator cabinet display or dispatched to a client. The cumulative weight loss from hanging to trimming can be anything between 1% and 5% and much more.
Dry-aged meat tends to shrink and crack over 21 to 28 days losing substantial weight in the process. Wet-aged and primal vacuum packaged meat purges blood at a rate of knots, losing weight and tenderness in the process.
Polar Africa (www.polarafrica.c.za) has a proven solution, developed over 13 years, to redress the foregoing which will procure a quality-ladened meat product and improved bottom line in next to no time.