Chef I miss those French fries. When I got back to the US after my first deployment as a young Marine over 35 years ago, my sister and her family offered to take me out to lunch and asked what I wanted. I said McDonald’s double quarter ponder with cheese and a large French frie. Life was simpler back then. I could actually eat at McDonald’s then, not so much now.
Home meat processing shop
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craigrice
Deepwoodsbutcher said in Home meat processing shop:processhead going with a USDA approved poly wall. The floor will be epoxy with a drain. Wash down should be a breeze.
Paul
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processhead thanks
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craigrice I’m using a flexible epoxy from Armorpoxy
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Deepwoodsbutcher definitely want to see pictures of that.
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Just posting a small update. I got my permanent door on and ready to insulate and paint. I’ve got 2 beef scheduled so, I’m pushing to get moved in.
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Deepwoodsbutcher
Looking good. Do you have a rail system or are the beef carcasses already semi-broken down?Paul
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processhead I have 2 approx. 8’ rails in the cooler. They are high enough to hang beef quarters from, but they don’t extend into the processing room. I break from the rail because that’s how I learned, and because can’t carry a quarter by myself. I will have a single hook in the processing room to hang primals or smaller animals (ie deer, lambs, goats).
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Deepwoodsbutcher thanks for the update. Looking good
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Deepwoodsbutcher don’t know how I missed this post. What a cool build! This looks like it will suit you well.
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ND Mike Thank you! I’m sure it will
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Deepwoodsbutcher making progress congrats and good luck to you.
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Deepwoodsbutcher I’d say screaming hot water access, STRONG sprayer, wash down station, easy to sanitize working surface, plan your trash well, meaning either mobile or multiple, different levels or ability to set some equipment higher than others. For example a stuffer that can ha dle having a bowl or at least a lug underneath the stuffing tube. Access to a clean and usually empty freezer space to cool meat.down, good places to get equipment out of the way quickly. Floors that are easy to clean and lastly LOTS of staging surfaces!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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cdavis Thank you
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Jonathon I think you have covered nearly all the major concerns in one post. Hot water will be a tougher one. At first I’ll be using a bucket water heater, but later will probably add on demand hot water. We have pressure washers too. Disposal is a concern for me at my kill site. I have thought about taking hides to a local slaughterhouse I used to work for. Gut piles and heads will be a different matter I have to figure out. As far as leftovers at the shop, most meat scraps will get picked up by people who feed raw diet to their dogs. And as long as the boxes aren’t too heavy, our garbage pickup doesn’t have an issue taking inedible scraps. Your idea of having equipment at the proper height is an excellent point. I have a rolling rack for meat lugs that will work along with my stuffer so sausage can fall right into lugs as I stuff. The grinder is on its own stand and adjusted to work with the same lug rack. I can easily grind right into lugs. I also added wheels to my grinder stand since it will be situated in a corner. This way I can pull it out for easy clean-up, or move it to a different area if I have someone working with me. I think if someone read your post and took the suggestions, they would end up with a wonderful work shop. I really appreciate everyone’s advice and helpful suggestions. The little things sometimes get forgotten on big projects, but they can make a world of difference in the end quality.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Deepwoodsbutcher you’ve put a lot of thought and effort into this. You’re going to do great.
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Deepwoodsbutcher Good idea to be thinking about work area layout and work flow and it sounds like you have been doing that.
Having work surfaces and storage areas at the correct height can mean the difference between performing tasks in comfort or being exhausted and/or sore at the end of the day. Having worked in commercial meat plant production, I know you are familiar with the repetitive motion injuries that can happen.
Having your work-flow moving in one direction without crossing back saves steps and time and potentially cross contamination between raw and cooked product.
Well planned material handling is important too. Keeping materials at the optimum height till the entire production run is finished minimizes the overall amount of lifting and motions required throughout the day.
As you and others mentioned, having rolling carts and tables on wheels is a great idea unless something absolutely needs to be in a fixed location.
As far as disposal of inedible and offal waste, do you have any rendering plants in your area. They might make pickups of some of your wastes if you could call ahead and give them some advance notice.
Paul
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cdavis Thanks. I really appreciate that
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processhead Excellent points. I’m definitely in the mind set of, “work smarter not harder” at this point in my life. As for a rendering plant, I don’t know where the nearest one is, but I will look into it. I may also be able to drop off at the slaughterhouse and just pay the owner a disposal fee. Thanks for the tips!
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Your Processing building looks awesome. I like the cutting table. One of these days I am going to build a building dedicated to butchering and processing as my wife is getting tired of me doing my processing in her kitchen, lol
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