For low-priced post-cut pork trimmings such as 30% lean-70% fat and 20% lean-80% fat trimmings, we adopt a professional fascia separation process to effectively improve raw material quality and product added value. This helps the trimmings enter high-value application scenarios and achieve premium pricing.

 

 

Meanwhile, boneless meat from the front leg cuts also contain fascia, which renders them unsuitable for high-end meat products and impairs taste. SEPAmatic’s proprietary fascia separation technology offers an effective solution to this problem.

 

 

The SEPAmatic machine transports raw materials to the drilled drums via a flexible conveyor belt, and then completes the separation by applying pressure through squeeze rollers. Based on this physical separation principle, the machine can maximize the preservation of muscle tissue integrity during fascia removal. It removes fascia from pork while producing granular meat with intact muscle fibers.