Meat Processing Equipment & Butcher Supplies

Most operations need core cutting tools, commercial food processors, and refrigeration and safe storage for temperature-sensitive ingredients like meat, sauces, and seasonings. Processing poultry? Chicken butchering equipment like poultry shears and boning knives keeps breakdown clean and fast. Running a sausage or charcuterie program? Sausage supplies like stuffing tubes and grinding plates keep output consistent. Our specialists can help you build an order list around your actual volume, not a generic checklist.

It comes down to three things: your daily volume, head size (the ‘#’ number), and motor horsepower. A #12 head suits med-volume shops grinding roughly 150 to 300 pounds a day; a #22 is the usual starting point once you’re past 300 pounds an hour; and a #32 or larger, with 2 HP or more, is built for high-volume butchers and processors running continuous shifts. Tell our reps your busiest-day volume, and we’ll match the grinder to it!

Yes. We source industrial meat processing equipment from brands that hold NSF, CSA, and other recognized certifications so your business stays compliant with US & Canadian food safety and HACCP standards. If your facility falls under USDA or CFIA oversight, our reps can help validate certification for your specific equipment before you order.

Our design team builds layouts and technical drawings around your workflow, from receiving and breakdown to packaging and cold storage. We also handle local permit requirements, so you're covered before installation. If you're opening in stages, we offer flexible financing or a phased equipment rollout.