Secondary Processing

The pre-trimmed pork is lifted and fed into the machine. This automated stage ensures a continuous, hands-free process that maintains hygiene standards and prepares the meat for precise mincing.

The raw pork enters the circular grinder, where it’s processed into a uniform mince. The machine ensures even texture, optimal fat distribution, and a clean cut—meeting strict product specifications for consistency and quality.

Fresh mince flows onto the conveyor belt, heading toward the packing line. This seamless handover ensures speed, hygiene, and minimal handling—preserving product quality all the way to final packaging.

The finished mince is packed into lined transport boxes, ensuring safe handling and protection during storage and delivery. Each unit is weighed, sealed, and prepared for chilled or frozen distribution under strict hygiene standards.

Each pack of mince passes through a metal detector to ensure product safety and compliance. This final quality control step is essential for food safety, protecting customers and meeting industry standards.