Stationary farm slaughter
Merchandise Management & Sales Support
Concept, execution & training
Applications and tenders
Business Plan & Analysis
- Mobile or stationary farmyard slaughtering system
Cooling and maturing systems
In the first step, an analysis of the framework conditions should clarify which model of farm slaughter makes sense: a stationary or a mobile one. This can be determined through a site inspection, a clear definition of the objectives and the preparation of a business plan.
After clarification of slaughterhouse and cooling and maturing capacities, a service catalogue is drawn up.
- Application and tendering
On request, Hofschlachtsysteme Hensen can provide support in planning the necessary foundations, analysing approvals and developing the necessary measures, as well as drawing up analysis, concepts, training plans and time, project and target plans.
- Business Plan/Analysis/Creation
The economic planning is based on the development of key figures, an analysis of the status quo and a preview for three years, a good strategy and also the calculation of different models. A possible exit strategy and a final business plan must also be available. This can be worked out together with Hofschlachtsysteme Hensen.
A complex field in which the assistance of an experienced partner can be useful: Hofschlachtung Hensen advises on funding opportunities and on the preparation of plans, the application and possible cooperations as well as interaction with the relevant authorities. Mediation is also part of the offer.
meadock® - the optimal complete solution for mobile farm slaughtering
How the meadock principle works
The killing of the grazing cattle still takes place on the pasture. This happens at a certain distance from the slaughter mobile. This way, there is no odour environment, which could frighten the other animals. The carotid artery is then opened so that the animal bleeds out outside the meadock®.
The multifunctional flap at the rear of the meadock® is moved hydraulically and, in its last position, serves as the roof of the feeder platform. Once the loading area has been lowered to the ground, the carcass can easily be loaded onto the feeder platform, which is lined with a hygienic mat. A four-metre-long slatted curtain on the front and tarpaulins on the sides safely shield the working platform. This separates the red area from the clean area. A movable working platform (pedestal) is available to facilitate work.
Now the carcass can be hooked in with the help of the winch via sliding surfaces and later pulled into the meadock® via the tube conveyor system. The height is perfect for skinning and breaking open the carcass. Various tools such as claw and horn nippers, skinning knives including knife disinfection and skinning rollers are available for this purpose. For cutting on the feeder platform, a strong halving saw is integrated on the spring balancer.
The carcass is transported via the pipe conveyor into the meadock®. This is where the combined hygiene unit with contactless water centre for cleaning and knife disinfection is located. Two drains on the right and left sides ensure safe hygiene and direct the water into two dirty water tanks, each with a capacity of 500 litres. Hygienic mats on the aluminium floor support the hygiene measures. The water-protected electrical installation with numerous sockets ensures efficient work.
In the middle part of the trailer there are two spacious workstations with cold and hot water connections and goods terminal. The wall cabinets above offer plenty of storage space for documents and materials. Next to the work surface is the high-performance blast freezer, in which the cuts can be gently frozen after maturing. The blast freezer freezes a full 25 kilograms of meat in just one hour.
Plenty of space for ripening is provided by the space at the head of the trailer. The tubular track system consists of three strands, each of which can be reached via a switch. The meat can be hung here to mature. The cooling unit in front of the head ensures continuous cooling. The area can be separated with cooling curtains.
The further work steps - cutting to size, weighing, packing and inventorying - are then carried out at the variable work table directly next to the blast freezer. This is also where the thermoformer-vacuum packer is located for smooth and speedy packaging of the goods.
If desired, the articles can be included in an optional merchandise management system in parallel and offered in the pasture meat shop. The goods are available online via parcel service or can be picked up from the farm shop on site.