Products

meadock - concepts for mobile farm slaughtering

Stationary farm slaughter

Merchandise Management & Sales Support

 

Concept, execution & training

 

Applications and tenders

 

Business Plan & Analysis

 

Module 1
- 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.

Module 2
- 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.

Module 3
- 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.

Module 4
- Subsidies

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

The meadock® principle is an all-round worry-free solution for slaughter, cutting and distribution directly on the farm. The ten-tonne trailer with height-adjustable chassis has a maximum lifting height of 3.80 metres, which makes work much easier.

The complete equipment of the meadock® is slaughterhouse standard, for example also the pipe track system. The extremely good statics make it possible to hang a full 1.5 tonnes up to the last rail. Two tracks with hook suspensions and trolleys extend to the rear of the meadock and ensure smooth, flexible operation with plenty of space for carcasses and tools. The practical lashing rails on the side wall are there to ensure that the trailer can be flexibly converted.

The individual compartments can be separated with transparent cooling curtains. The powerful and reliable refrigeration unit on the front wall of the trailer ensures continuous cooling of approx. three degrees Celsius. Thanks to the recording via Datalog, the cold chain can be logged and documented.

As a complete solution, it is the first slaughter mobile to date that offers all work steps up to marketing directly at the farm. Together with Kotschenreuther Fahrzeugbau GmbH & Co. KG, the technical and legal requirements for the entire process have been successfully integrated into the ten-metre-long central-axle trailer.

"The interior design in particular was very important to us," Claus Hensen sums up. "We only used high-quality materials such as aluminium and stainless steel because of the required hygiene. Furthermore, it was important to us that all processes are equipped in such a way that the butcher's body is relieved. That is why the meadock supports the work with hoists and various auxiliary tools.“

To illustrate the meadock total capacity: Eight cattle can be slaughtered in one day every fortnight between meat maturation periods.

How the meadock principle works

The meadock principle is an all-round carefree solution for slaughtering, cutting and distribution directly on the farm. The mobile slaughter unit and the complete system are well thought-out and equipped to a high standard. Among other things, a halving saw, claw and horn tongs, skinning knife and skinning roller, various cutting tables, a hygiene sluice, hygiene mats and a disposal concept are available. If required, Hofschlachtsysteme Hensen can provide support in planning the necessary basics and preparing applications for permits and subsidies.

Step 1

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®.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.