How Factories Produce Canned Meat | How It’s Made

How Factories Produce Canned Meat | How It’s Made


♪♪ Narrator:
WITH SO MUCH ON THEIR PLATES, BUSY PEOPLE RELY ON SHORTCUTS
TO HELP PREPARE MEALS. NOWADAYS,
YOU CAN STOCK YOUR PANTRY WITH CANS OF PRECOOKED MEAT SO THERE’S ALWAYS SOMETHING
ON HAND TO USE IN SANDWICHES, STEWS, STIR-FRIES,
AND OTHER TASTY DISHES. THIS CANNED MEAT IS
METICULOUSLY HAND-PRODUCED BY A CRAFT CANNERY
AND MADE IN SMALL BATCHES. ♪♪ IT CONTAINS NO ARTIFICIAL
INGREDIENTS OR PRESERVATIVES, JUST MEAT AND SEA SALT. WHEN A SHIPMENT OF MEAT
ARRIVES AT THE CANNERY, THE QUALITY CONTROL MANAGER
RECORDS ITS LOT CODE FOR TRACKING PURPOSES. AS A FOOD-SAFETY PRECAUTION, HE CONFIRMS THE TEMPERATURE
OF THE MEAT, WHICH MUST COME IN BETWEEN
ZERO TO 39° FAHRENHEIT. A SKILLED BUTCHER
THEN INSPECTS THE MEAT AND TRIMS OFF THE EXCESS FAT. ♪♪ IF IT’S A LARGE PIECE, THE BUTCHER SLICES IT
INTO SMALLER PIECES SO THAT IT CAN PASS THROUGH
THE DICING MACHINE. ♪♪ THE DICER CUTS THE MEAT
INTO ONE-INCH CUBES. ♪♪ AT THE FILLING STATION, ALUMINUM CANS CIRCULATE
AROUND A ROTATING TABLE. AS ONE WORKER SHOVELS CUBED MEAT
ONTO THE CENTER OF THE TABLE, OTHERS MANUALLY FILL CANS WHILE SIMULTANEOUSLY PERFORMING
A QUALITY INSPECTION. WORKERS WILL DISCARD ANY CUBES THAT ARE DISCOLORED
OR TOO FATTY. NEXT, TECHNICIANS PLACE
A SINGLE CUBE OF SEA SALT IN EACH CAN FILLED WITH MEAT. ♪♪ THIS IS THE ONLY
ADDED INGREDIENT. ♪♪ AT THE NEXT STATION, WORKERS
WEIGH EACH CAN INDIVIDUALLY AND EITHER ADD OR REMOVE MEAT
TO REACH THE REQUIRED WEIGHT. ♪♪ THE FILLED CANS NOW TRAVEL
ON A CONVEYER BELT TO THE COOK ROOM. THERE, THEY ENTER
THE PRE-HEATER, WHICH BLASTS THEM WITH STEAM
FOR 20 SECONDS. THIS EXPELS AIR THAT’S TRAPPED
BETWEEN THE CUBES OF MEAT. ♪♪ NEXT, THE CANS MOVE
INTO THE CLOSING MACHINE. THE MACHINE COMPRESSES THE MEAT TO PROVIDE SUFFICIENT CLEARANCE
AT THE TOP OF THE CAN. THIS HEAD SPACE
CREATES A VACUUM ON THE CAN TO DRAW OUT THE REMAINING AIR. ♪♪ THEN, A DEVICE ATTACHES THE LID BY A PROCESS KNOWN
AS DOUBLE SEAMING. THE PROCESS ROLLS THE EDGES
OF THE LID AND CAN TOGETHER, FORMING A RIM THAT PROVIDES
AN AIRTIGHT SEAL. ♪♪ IT’S TIME TO GET COOKING. A WORKER LOWERS THE CANS INTO A COMMERCIAL-SIZED
PRESSURE COOKER. ♪♪ COOKING UNDER STEAM PRESSURE PRODUCES THE TENDERIZING
EFFECTS OF SLOW COOKING IN A FRACTION OF THE TIME. ♪♪ THE MEAT COOKS
IN ITS OWN JUICES. THE COOKING TEMPERATURE VARIES, DEPENDING ON THE TYPE OF MEAT
AND THE CAN SIZE. ♪♪ WHEN THE MEAT IS READY,
THE TECHNICIAN REMOVES THE CANS AND SETS THEM ASIDE
FOR ABOUT AN HOUR TO COOL AND DRY. ♪♪ THE CANS ARE THEN MOVED
TO THE PACKAGING AREA. ♪♪ AS A WORKER LOADS
THE LABELING MACHINE, HE INSPECTS EACH CAN
FOR DENTS OR DAMAGED SEALS. ♪♪ ONE BY ONE, THE CANS ROLL
OVER A GLUE APPLICATOR, THEN A STACK OF LABELS, WRAPPING THEMSELVES
IN THE TOP SEAL. AT THE SAME TIME, THE MACHINE
COUNTS THE NUMBER OF CANS. ♪♪ AFTER ROLLING OFF
THE LABELING MACHINE, THE CANS PASS
THROUGH AN INK-JET PRINTER WHICH APPLIES
THE BEST-USED-BY DATE. ♪♪ THAT DATE IS NEXT
TO THE LOT CODE, WHICH THE CLOSING MACHINE
PRINTED WHILE ATTACHING THE LID. THIS CAN OF MEAT
HAS A FIVE-YEAR SHELF LIFE, DUE TO TWO CRUCIAL FACTORS: IT IS COOKED PROPERLY
AND THE CAN’S SEAL IS AIRTIGHT. ♪♪

100 thoughts on “How Factories Produce Canned Meat | How It’s Made”

  1. How do they no it cooked they didnt evan check it not eating canned meat ever after watching now it was made dont evan clarify that it acctly cooked

  2. I am a 100% Irish I don’t believe the meat should be in a cans .. Raw meats should be cooked at home or the restaurant ..

  3. for gods sake, plz stop pouring sodium nitrates in to those canned goods.
    no customers can see it through those tin can and no one fucking cares of the coloring of meat!

  4. I have a really good idea for the workers there to add thumbpick, razor or safety pin into the can, to add more fun!

  5. Where can I get a can of this stuff? It looks great! The only stuff I can find are filled with a nasty brine and looks like poop boogers.

  6. This is where all the tumors and growths and cysts go when the butcher cattle. As long as its cooked 100% thru, its good for the public. FDA policy.

  7. All this just so that someone can walk into a grocery store, pick up a can and say: "Eww! Who on Earth would eat that?!"

  8. No artificial ingredients but worst quality meat, tons of salt and fat. Remember, if something is cheap it aint healthy.

  9. I see where some of you say it is pricey, and other say fresh is cheaper, where I buy ground beef a pound is between 4.80 and 5.50 depending on the fat content, I can buy a can of this beef 28 oz for about 6.00 dollars, that is almost two pounds of beef. So its only about 3.20 a pound in the can. much cheaper and already cooked with a long shelf life.

  10. Usually lips,arseholes, eyelids,scrapings off the bone,sweepings off the floor…
    Must be an expensive brand…
    Dont even get started on hotdogs

  11. Well they take homeless people, cats, dogs, horses and mules, roadkill, immigrants and psychopats, mince it all up, voila there you go…

  12. They can't show the real deal because of the whistle blower laws but i still eat it. Hell I love SPAM animal!!!

  13. Screw whey protein. I'll buy a few of these bad boys during recovery after an intense workout. It's what the body craves.

  14. Technicians? place a single cube of sea salt… 1:50 At other places they are workers, but to throw a cube of salt you're a technician!

  15. If it's small batch. Why does the label look like it mass produce and is cheap and bland????
    Small batch would suggest gourmet, more expensive and full of flavour, because they can't rely on the mass produced cheap angle to sell their product.

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