DESCRIPTION: The weasand is the meat surrounding the esophagus. The mouth of the esophagus is closed with a rubber tie string after slaughter to prevent carcass soilage from stomach paunch. After the tie string is pushed to the base of the esophagus, the weasand is cut loose
and then pulled. Care must be taken to make sure weasand is flushed free of foreign material. The yield per 1000 pounds of live weight is three-tenths of a pound.
PACKAGING: Weasand meat is packed in even weight thirty pound boxes which measure
17-3/8" x 14-3/8" x 3-7/8". Each carton contains two 15 pound bags of weasand meat. The box is strapped and labeled "Beef Weasand
Meat" on the box side. Care should be taken to exclude rubber tie strings from the pack.
CUSTOMER BASE: The major demand for weasand meat is provided by Japan. There is some domestic usage of weasand
meat, but domestic users generally offer less money for the product than the Japanese.
CUSTOMER UTILIZATION: Weasand meat is used as a ground beef ingredient.
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