The FILOGRIND tenderizes any type of boneless meat. It is essential for the production of cooked ham and shoulder with the cook-in-bag system: direct cooking without repackaging of additive-free products.

It is specially recommended to work with shanks and to ensure a good binding of the rind and the fat added to the meat mass.
It ensures a good intermuscular binding, as well as between the rind (or fat) and the meat.
It reduces cooking loss, improving yield.
It also provides for a better distribution of the brine ingredients, improving standard deviations in the analytical results of the finished product.