Home meat processing shop

[knifemaker3]

Not sure where you are located but make sure you have it big and fly proof. I have a portable shed next to my cooler shed I was planning on using for a cutting room but even though it’s well insulated I get flies swarming inside it in the fall. Still not quite sure where they get in at. Just something to think about if you live on or near a cattle farm

[Deepwoodsbutcher]

knifemaker3 Good point. My biggest issue with that would be yellow jackets. I plan on using a trap as well as a screen door flap to help with flys.

[Deepwoodsbutcher]

Got most of my tables assembled today and my lug cart. Sausage table comes tomorrow.

[processhead]

Nice toys! …I mean… tools!

[Deepwoodsbutcher]

processhead they can be both…

[PapaSop]

Deepwoodsbutcher
Can’t wait to see the end game on all of this. Awesome!

[Deepwoodsbutcher]

PapaSop Me too! It’s been a long process

[Denny O]

A powerful fan blowing down and out that is switched to turn on when the door is just barely opened and will shut off when the door closes will detour your flying insect issue.

[Denny O]

This is installed in a lot of restaurants rear doors where the supplies come in because they will be blocked open for the deliveries.

[cdavis]

Deepwoodsbutcher looks like you’re doing it right. Nice looking tables

[Deepwoodsbutcher]

cdavis Thanks!

[craigrice]

Deepwoodsbutcher what are you going to cover the floor with to be able to wash down when done ?

[processhead]

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.

[craigrice]

processhead thanks

[processhead]

craigrice said in Home meat processing shop:

processhead thanks

[Deepwoodsbutcher]

craigrice I’m using a flexible epoxy from Armorpoxy

[cdavis]

Deepwoodsbutcher definitely want to see pictures of that.

[Deepwoodsbutcher]

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.

[processhead]

Deepwoodsbutcher
Looking good. Do you have a rail system or are the beef carcasses already semi-broken down?

[Deepwoodsbutcher]

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).