Meat Processing

Download pdf

The Netherlands has a big name when it comes to the efficient and hygienic slaughtering of all kinds of animals, including cows, calves (for veal), pigs, lambs, goats, chickens, ducks, and turkeys. We have a modern meat processing industry consisting of high-tech slaughter lines with all the necessary industrial accessories.

The meat processing industry in the Netherlands has seen a trend towards concentration. There used to be a butcher on every high street in every village selling meat that was processed in-house. These individual, self-employed butchers are quickly going extinct. Nowadays, most meat is sold prepacked in supermarkets. The few self-employed butchers who have survived have become true specialists, making meat specialties and with a strong emphasis on innovation.

Nowadays, butcher shops often keep a corner aside for selling ready-made meals and sandwiches. Almost all Dutch and West European markets are currently supplied meat provisions by an increased number of large industrial concerns. Supermarket chains have taken over from the self-employed butcher virtually every facet of retail meat supply. The industry is working towards a better valorisation of meat, for example, by focusing on sustainable meat production through promoting animal welfare, a reduction in the use of antibiotics, and the lowering of environmental impact. It is positive that retailers appear to be moving towards a better appreciation for quality meat, for instance, by promoting free-range meat.

Finally, the entirety of the meat processing sector must join forces to promote the societal acceptance of keeping livestock. Our experts come from all segments of the meat processing & sales industry and can advise and assist in every aspect of this sector.

Areas of expertise

Meat processing

Our experts offer detailed advice on the equipment of abattoirs, improving cutting and boning methods (cost savings), the production of sausages and sliced meat, catering products, product development, halal products etc.

Food safety (HACCP)

Our experts can assist in optimizing production processes to ensure safe and hygienic working practice, in the healthiest possible working environment.


As special training programme tailor-made to suit your company and the entire sector during which you will receive training from one of our experts with a background in education.

Meat substitutes

This is a new addition to our sector. Our experts will advise you on the development of vegetable-based meat substitute products.

Paul Pacheco
Manager of Frigorifico Manu, Peru

“PUM provided us with absolutely crucial and essential support. We have implemented all the recommendations made by the PUM expert, and quite successfully too. Frigorifico Manu is currently the only slaughterhouse left operating in Puerto Maldonado and the surrounding area.”

Client examples

Improving Recipesa

Recipesa is a small company producing cooked sausages for the local market asked for assistance in improving existing recipes and in developing new, more distinguished products. The PUM expert developed a new, hot spiced chorizo-type sausage which was totally unknown in that market at the time. First reactions from customers were enthusiastic. Practical and theoretical background training in more hygienic, safer food production methods were delivered to both staff and owner.

Process monitoring

A meat plant wanted to improve an existing range of sausages and other cooked products. Just as important was reducing production losses to an acceptable level. The PUM expert monitored every step in the production line and recorded the findings from which were deduced important corrections to parameters like recipe temperatures and cooking times. All ingredients were described using accurate definitions and with the aid of pictures. And the expert elaborated on the modifications in a new plant layout. Within two weeks there was, in addition to some new products, a more consistent and constant flow of production with significantly reduced production loss.

Training the staff

A small, privately owned meat company combined with an industrial bakery asked for PUM assistance. Hygiene is a very important aspect in food producing plants. High temperatures, high humidity, and poor cooling chains, make the production of meat products extra risky. How to improve the shelf life of the end products, by training staff and monitoring all critical points during production, transport and selling, was a major, but rewarding, problem to solve.

Expansion of product range

A company specialising in duck breeding and slaughtering and in the processing of duck meat required assistance. This small family company with ten employees had no problem selling duck breasts but could not find a market for certain of the duck parts. The PUM expert who was invited to provide assistance came up with some creative solutions. Now, two years later, the company employs eighteen workers and sells a range of products broadened to include delicacies such as mousse of duck liver and duck liver pâté, in addition to many other products made from duck parts. The company has begun canning some of its products in keeping with the expiry date of the meat.



Professional people for positive impact

Looking to grow your business or organisation sustainably and build a brighter future for your community? Contact one of our representatives in your country for criteria, more information and guidance on the application process.