Meat processing

The teaching and laboratory meat processing plant presents real technological procedures and production operations of the meat industry. In real production, students learn every step from receiving carcass meat, cutting and ageing the meat on hooks, through chilling and packaging, to dispatch.

How we do it

Besides cutting carcass meat into retail cuts, the plant demonstrates other cold meat preparation technologies and various methods of heat treating semi-finished meat products. It processes mainly pork, beef, mutton and veal, game and poultry: chicken, duck, goose and turkey.

A semi-automatic electric smoking chamber is used for heat treatment and an autonomous electric drying chamber for drying. Finished meat products are sold in the pavilion shop and served in its restaurant.