Meat equipment

The equipment of a modern meat-processing shop should ensure the production of a wide range of products that are in demand by the consumer. Not only fresh portioned meat is popular, but also deeply processed products – semi-finished products and sausages. Therefore, the equipment of the butcher’s shop must ensure the production of these products.

Acceptance of meat, as a rule, is carried out with carcasses and half carcasses, therefore the workshop should be equipped with high-quality scales, preferably electronic, with a maximum carrying capacity of up to 1000 kg. After reception, the meat is sent to a refrigeration chamber, the size of which depends on the capacity of the workshop, while it must be borne in mind that refrigerators must store a certain supply of meat in case of unforeseen supply disruptions. When storing stocks of raw meat for a long time, the meat is frozen and stored in freezers. Next to the freezer, there is a refrigerator for defrosting meat, which is then placed in baths for washing and preparation for further processing.


At the next stage, the carcasses are cut. This is a very important step in separating the meat by separating the different parts of the carcass. For work you will need:

  • stainless steel cutting table;
  • cutting deck with polypropylene plate;
  • a set of cutting tools with a grinding tool and an electric sterilizer;
  • slicer with a vertical knife, for cutting even pieces of meat.

The same set is also included in the equipment of the butcher shop, which prefer to have small butcher shops with them. In addition, both in the industrial workshop and in the store, semi-finished products are produced, which requires industrial meat grinders. They can have a capacity from 100 to 1200 kg of minced meat per hour, which is selected depending on the production capacity of the workshop. Sometimes it is better to buy meat grinders with built-in lapping devices for crackers.

Meat shop equipment includes sausage production lines. In order to sufficiently grind the meat, cutters are used, as a rule, with a volume of 50 liters. Mixing of minced meat with spices is carried out in a meat mixer of sufficient capacity. To fill the shell with minced meat, you need an electric syringe, to which various attachments must be attached. Typically, these syringes have a capacity of up to 35 liters. Sausages are prepared using equipment for smoking, boiling or baking meat products.


The equipment for a butcher shop necessarily includes display cases with refrigerators, in which meat and meat products do not lose their presentation for a long time. At the same time, it is necessary to provide for direct lighting in the display cases, which allows the buyer to see the product well.