FoodTech

FOODTECH Meat Lab: New trends and techniques in the modern butcher and fish shop

All the new trends in the butcher shop, modern equipment and techniques starred, among others, in all 4 days of FOODTECH Meat Lab, which took place during the FOODTECH 2021 exhibition.

The FOODTECH Meat Lab, which took place at the specially designed Stage of Hall 1, revolved around all the new trends in the butcher shops, the modern equipment and techniques.

Monday 15 November – Post show

The program of FOODTECH Meat Lab was completed today at the specially designed Stage in Hall 1, with five key presentations and demonstrations by the R n’ D chef and gastronomy consultant Lazaros Raptis, the School of Fishery Products Professions BATSOLAKIS, the New Federation of Pork Farming Associations of Greece and the Private School of Meat Professions BATSOLAKIS. The topics that were discussed are the following: Ways of Fish filleting, proper cooking techniques of pork in a fast food restaurant, proper cooking techniques of pork in a restaurant, pieces and their utilization, professional training in the field of meat, as a need and as an opportunity and Basic Principles of Cooking at the Cooking Station Equipment of a Butcher shop.

The rich program of FOODTECH Meat Lab took place on all four days of the exhibition at the specially designed Stage in Hall 1.

Sunday 14 November – Post show

The FOODTECH Meat Lab, which took place at the specially designed Stage of Hall 1, revolved around all the new trends in the butcher shops, the modern equipment and techniques.

Today, it welcomed meat experts from the Private School of Meat Professionals BATSOLAKIS, BOVILLAGE and the R n’ D chef and gastronomy consultant Lazaros Raptis. Also, the Meat Craft Competition took place and the Prizes of the Competition were awarded.

The winner in the “General Preparation” category is Vassilis Tsiligiris. George Evangelogiorgos got the second place and the third George Mantzoukis. In the “Festive” category, the winner was Stergos Margaris, while George Mantzoukis got the second place and the third Panagiotis Papadopoulos.

Moreover, a wide range of topics were presented, such as: Demonstration of French Meat Cutting, The butcher shop gives solutions to consumers – Ready to cook preparations.

The Competition’s judge and author of the book “GourMeat, one step beyond!”, Lazaros Raptis awards his book to Vassilis Tsiligiris, winner of the Competition in the “General Preparation” category and Stergos Margaris, winner of the Competition in the “Festive” category.

Saturday 13 November – Post show

Today, Meat Lab welcomed meat experts from the Private School of Meat Professionals BATSOLAKIS, SARVANIDOI Bros – BUTCHER SHOPS EQUIPMENT and the Association of Greek Meat Professionals, who presented a wide range of topics, such as: Gyros Management, equipment and grilling – portioning – serving techniques, Steakhouse Costing and Modern Equipment, Digital Steakhouse Promotion and Servicing Equipment, Basic Principles of Dry Maturation and Product Management, Sharpening and Maintenance of Knives of different uses, Demonstration of Second Meat Cutting and finally proper cooking techniques for pork and lamb.

Friday 12 November – Post show

Meat Lab’s 1st day was filled with extremely interesting presentations. Meat experts talk about topics of interest for all industry interested parties, such as: Food and Technology, A Historical Overview, Meat and Technology – Future Challenges, Digital Tools in Food Safety – Case Study in Catering, Exotic Meats, Modern Technology at the service of Consumers – Meat Traceability and Modern Fish Shop trends.

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