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Pilot abattoir for cattle with holding pens, capable of holding six cattle,
and/or twenty hogs
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Stainless steel rail throughout facility
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Electrical low-voltage stimulator
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Three carcass coolers each set up for meat animal evaluation/grading
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State-of-the-art poultry abattoir with batch type, scald and defeathering
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Holding area with an animal receiving area to hold 100 birds
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Meat band saws for breaking and portion cutting
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Packaging chamber equipment capable of packaging beef animals,
subprimals, and portion steaks
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Stuffers for small batches (8-10 lbs.) both hand and vacuum continuous stuffer
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Pickle injector for bone-less cuts as well as manual injector units
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Emulsifiers
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Control meat flake
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Vacuum mixer
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Frozen meat block cutter
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Bowl chopper with vacuum, 60-liter capacity
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One truck air-conditioned smokehouse
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One truck drying cabinet
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One truck water-cook/brine chill
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Combination convection steamer/oven
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Stirring and tilting kettle
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Packed tower smoke abatement system
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Locker rooms and shower facilities on site
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Appropriate balances, scales, tables and other utensils for meat processing and handling
The Mission
