Meat is more tender and juicy
waveco® standardises the meat manipulation process by ensuring a quicker meat aging while reducing weight loss without any loss in terms of nutritional values. The process is performed at room temperature and ensures a softer, juicier meat.
Increased tenderness with waveco®
65%
Advantages in the kitchen
Greater tenderness
with this focused ultrasound massage you can increase the tenderness in every meat cut. This technique enables you to enhance the qualities and increase the tenderness even in less valuable meat cuts or cuts traditionally perceived as lower-quality.
Reduction of food cost
The use of waveco® allows you to purchase meat just 48h after slaughter and perform the dry-aging autonomously thanks to induced maturation©. You can thus reduce purchase costs compared to dry-aged meat, as you won’t have any weight loss, storage or supply costs.
Reduced cooking time
The extreme relaxation of the food fibers after induced maturation© allows you to cook, let’s say, chicken with low temperature sous vide in 18 minutes at 68°, instead that for two hours, the time traditionally needed for a 68° temperature
Food safety and shelf life
Focused ultrasounds reduce the bacterial load in food, ensuring its safety and a longer shelf life, thus enabling a larger distribution and an optimisation of the purchased raw material.
Increased juiciness and tenderness
the induced maturation© process performed by waveco® prevents the loss of the juices and all the organoleptic qualities of a meat cut that are essential in order to increase its quality.
Innovation in your kitchen
With waveco®, you can speed up routine procedures and preparations, thus saving hours of manipulation and optimising the staff management on each task, avoiding waste and unnecessary costs.
Testimonial
He has already chosen it
With waveco® you respect and exalt the raw materials reducing preparation time.
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