{"product_id":"schweine-kadaver-modell","title":"Pig carcass model","description":"\u003cp class=\"\" data-end=\"599\" data-start=\"73\"\u003eThis \u003cem data-end=\"124\" data-start=\"77\"\u003elife-size model of a half-carcass of a pig\u003c\/em\u003e offers a detailed, precise, and clear representation of the anatomical structure of a pig. Divided according to the \u003cem data-end=\"287\" data-start=\"250\"\u003esimplified DLG cutting method,\u003c\/em\u003e this model shows the most important cuts of pork and is a valuable tool for training and education in meat processing, animal husbandry, and the food industry. The model is mounted on a stable base to ensure safe and easy handling.\u003c\/p\u003e\n\n\u003ch3 class=\"\" data-end=\"633\" data-start=\"601\"\u003e \u003cstrong data-end=\"633\" data-start=\"605\"\u003eFeatures and functions:\u003c\/strong\u003e \u003c\/h3\u003e\n\n\u003cul data-end=\"1521\" data-start=\"635\"\u003e\n\n\u003cli class=\"\" data-end=\"843\" data-start=\"635\"\u003e\n\n\u003cp class=\"\" data-end=\"843\" data-start=\"637\"\u003e \u003cstrong data-end=\"665\" data-start=\"637\"\u003eLife-size representation:\u003c\/strong\u003e The model shows half a pig carcass in natural size and allows a realistic representation of the most important parts of the meat and their position in the pig's body.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"1074\" data-start=\"845\"\u003e\n\n \u003cp class=\"\" data-end=\"1074\" data-start=\"847\"\u003e\u003cstrong data-end=\"870\" data-start=\"847\"\u003eDLG classification:\u003c\/strong\u003e The model is divided according to the \u003cem data-end=\"933\" data-start=\"896\"\u003esimplified DLG cutting method\u003c\/em\u003e , which allows for a practical and standardized classification of pork cuts according to common cutting techniques. \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"1351\" data-start=\"1076\"\u003e\n\n\u003cp class=\"\" data-end=\"1152\" data-start=\"1078\"\u003e \u003cstrong data-end=\"1108\" data-start=\"1078\"\u003eDetailed meat parts:\u003c\/strong\u003e The most important parts of the model include: \u003c\/p\u003e\n\n\u003cul data-end=\"1351\" data-start=\"1155\"\u003e\n\n\u003cli class=\"\" data-end=\"1165\" data-start=\"1155\"\u003e\n\n\u003cp class=\"\" data-end=\"1165\" data-start=\"1157\"\u003e \u003cstrong data-end=\"1165\" data-start=\"1157\"\u003eHead\u003c\/strong\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"1199\" data-start=\"1168\"\u003e\n\n\u003cp class=\"\" data-end=\"1199\" data-start=\"1170\"\u003e \u003cstrong data-end=\"1199\" data-start=\"1170\"\u003eShoulder with leg and foot\u003c\/strong\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"1216\" data-start=\"1202\"\u003e\n\n\u003cp class=\"\" data-end=\"1216\" data-start=\"1204\"\u003e \u003cstrong data-end=\"1216\" data-start=\"1204\"\u003ecutlet\u003c\/strong\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"1230\" data-start=\"1219\"\u003e\n\n\u003cp class=\"\" data-end=\"1230\" data-start=\"1221\"\u003e \u003cstrong data-end=\"1230\" data-start=\"1221\"\u003efilet\u003c\/strong\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"1264\" data-start=\"1233\"\u003e\n\n\u003cp class=\"\" data-end=\"1264\" data-start=\"1235\"\u003e \u003cstrong data-end=\"1264\" data-start=\"1235\"\u003eHam with hock and foot\u003c\/strong\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"1306\" data-start=\"1267\"\u003e\n\n\u003cp class=\"\" data-end=\"1306\" data-start=\"1269\"\u003e \u003cstrong data-end=\"1306\" data-start=\"1269\"\u003eCutlet with mushroom and back fat\u003c\/strong\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"1351\" data-start=\"1309\"\u003e\n\n\u003cp class=\"\" data-end=\"1351\" data-start=\"1311\"\u003e \u003cstrong data-end=\"1351\" data-start=\"1311\"\u003ePork belly with ribs and brisket\u003c\/strong\u003e \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"1521\" data-start=\"1353\"\u003e\n\n \u003cp class=\"\" data-end=\"1521\" data-start=\"1355\"\u003e\u003cstrong data-end=\"1366\" data-start=\"1355\"\u003eBase:\u003c\/strong\u003e The model is mounted on a stable base, which allows for safe presentation and handling, ideal for teaching and presentations.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"\" data-end=\"1540\" data-start=\"1523\"\u003e \u003cstrong data-end=\"1540\" data-start=\"1527\"\u003eAdvantages:\u003c\/strong\u003e \u003c\/h3\u003e\n\n\u003cul data-end=\"2312\" data-start=\"1542\"\u003e\n\n\u003cli class=\"\" data-end=\"1843\" data-start=\"1542\"\u003e\n\n\u003cp class=\"\" data-end=\"1843\" data-start=\"1544\"\u003e \u003cstrong data-end=\"1573\" data-start=\"1544\"\u003eIdeal for training:\u003c\/strong\u003e This model is an indispensable tool for training butchers, meat processors, and specialists in meat processing and classification. It allows for a precise visualization of the different cuts of meat and their origin within the pig carcass. \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"2104\" data-start=\"1845\"\u003e\n\n\u003cp class=\"\" data-end=\"2104\" data-start=\"1847\"\u003e \u003cstrong data-end=\"1903\" data-start=\"1847\"\u003ePromotes understanding of meat processing:\u003c\/strong\u003e Through the detailed presentation and subdivision according to the DLG classification, the model helps to deepen the understanding of the processing of pork and the individual cuts of meat.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli class=\"\" data-end=\"2312\" data-start=\"2106\"\u003e\n\n \u003cp class=\"\" data-end=\"2312\" data-start=\"2108\"\u003e\u003cstrong data-end=\"2133\" data-start=\"2108\"\u003ePractical application:\u003c\/strong\u003e It is ideal for schools, universities, training centers and butcher shops that deal with meat processing, classification and marketing of pork.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003ch3 class=\"\" data-end=\"2347\" data-start=\"2314\"\u003e \u003cstrong data-end=\"2347\" data-start=\"2318\"\u003eUse and application:\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp class=\"\" data-end=\"2751\" data-start=\"2349\"\u003e The \u003cem data-end=\"2400\" data-start=\"2353\"\u003elife-size model of a half-carcass of a pig\u003c\/em\u003e is ideally suited for use in vocational training for butchers, technical schools, universities, and institutions involved in meat processing and food technology. It is a valuable teaching tool for explaining the anatomy and different cuts of meat from a pig in meat processing.\u003c\/p\u003e","brand":"Erler-Zimmer","offers":[{"title":"Default Title","offer_id":55424105808137,"sku":"EZVET1390","price":23550.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0889\/3356\/4681\/files\/Screenshot2025-05-06145233.png?v=1754924163","url":"https:\/\/www.docmed.de\/en\/products\/schweine-kadaver-modell","provider":"DocMed GmbH","version":"1.0","type":"link"}