BeefSteaker

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At a glance

  • For sampling in accordance with DIN EN ISO 17604:2015-12
  • Cutting surface 25 mm Ø

Please note

  • Autoclavable up to max. 121 °C 20 min.
  • Suitable for use with foodstuffs
  • Material V2A

The BeefSteaker meat sampler for manually cutting out a piece of tissue for microbiological sampling of carcass surfaces. The core bit is drilled in by hand.

Meat sampler for microbiological sampling of carcass surfaces. Slaughtering businesses (slaughterhouses, butcher's shops, etc.) are obligated as part of operational process control and for monitoring of slaughter hygiene to conduct regular microbiological examinations of carcasses for cattle, hogs, sheep, goats and horses, etc.

The samplers for carcass sampling are similar to a cork drill. They can be used in the punch process (a destructive process, also called the cork drill or excision process) to remove a circular sample of tissue 5 cm² in diameter from the surface.

After the punch sample is cut out, it is removed from the carcass with a scalpel and tweezers.

The sampling drills can also be used for other sampling purposes including histology, medicine, the food and luxury items industries, cheese factories and agriculture.

The sharp cutting edge made of stainless steel makes it easy to cut out sample pieces. A hole in the crown prevents air compression and is also used to eject the samples.

The samplers are easy to sterilise, for example by flaming or steam sterilisation.

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Bürkle catalogue 2019