Home meat processing shop

[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).

[kyle]

Deepwoodsbutcher thanks for the update. Looking good

[ND Mike]

Deepwoodsbutcher don’t know how I missed this post. What a cool build! This looks like it will suit you well.

[Deepwoodsbutcher]

ND Mike Thank you! I’m sure it will

[cdavis]

Deepwoodsbutcher making progress congrats and good luck to you.

[Jonathon]

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!

[Deepwoodsbutcher]

cdavis Thank you

[Deepwoodsbutcher]

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.