Butchery & Meat Prep Equipment
Butchery and meat prep equipment includes bandsaws, mincers, meat slicers, tenderisers, burger presses and butchers’ scales used to portion, grind, prepare and weigh raw meat and fish in butchers’ counters, gastropub kitchens, hotel back-of-house and dark kitchens producing burger or kebab lines.
Key specifications
Throughput versus blade and plate size drives the spec: a mincer processing over 200kg/hour needs a larger head and motor than an occasional-use countertop model. 304 stainless steel construction, easily removable plates for HACCP-compliant cleaning, and safety interlocks on guards are the hygiene and safety essentials.
Butchery & Meat Prep Equipment — FAQs
What size mincer does a pub kitchen actually need?
A pub doing burgers and sausage rolls in-house typically needs a mincer rated 80-150kg/hour with a 70-82mm head, running on a 0.55-1.1kW single-phase motor — larger than that suits a dedicated butchery or dark kitchen.
Bandsaw or mincer first for a new butchery counter?
A bandsaw for portioning bone-in cuts is usually the first investment for a butchery counter, with a mincer added once ground/sausage products are on the menu; most start-ups need both within the first year.
What safety features should a meat slicer have?
Look for a fixed blade guard, interlocked ring guard, non-slip feet and an easy-release blade for sharpening or cleaning; slicers typically use a 250-350mm gravity-fed blade powered by a 0.2-0.37kW motor.
The stock split runs mainly Sirman and Bizerba, with CombiSteel and Metcalfe also represented.