Understanding the Basics of Meat Processing Equipment for Commercial Kitchens

From house-ground burgers to dry-aged cuts, more kitchens are taking meat prep into their own hands. But pulling it off right means having gear that can handle the job—clean cuts, consistent texture, and time-saving design. This guide breaks down the tools that make a difference: what to look for, what to skip, and how to get the most out of your setup.

Meat Slicers

Clean, Uniform Slices

If you're slicing deli meats, cheeses, or roasts, a proper meat slicer ensures precision and consistency. Manual slicing can lead to waste, uneven cuts, and slower prep time. A slicer fixes that. You can shop all our meat slicers here.

What to consider:

• Blade Size: Ranges from 8" for light tasks to 14"+ for commercial use

• Horsepower: Higher HP handles denser meats and higher volume

• Manual vs. Automatic:

  • Manual is great for control in smaller operations

  • Automatic is ideal for high volume with features like adjustable thickness and stacking

• Drive Type: Gear-driven slicers offer more durability than belt-driven models

• Cleaning: Stainless steel construction and removable parts make cleaning easier and safer

Maintenance and Safety:
Regular blade sharpening and inspection are essential to maintain slicing quality and reduce motor wear. Always follow manufacturer guidelines for safe blade removal and cleaning. Some slicers also include safety features like auto shutoff if the blade guard is removed. 

Meat Grinders

In-House Meat Prep

Grinding meat yourself gives you full control over texture, fat content, and freshness. Whether you're making burgers, sausages, or meatloaf, it’s a worthwhile investment. Shop our meat grinders here.

What to consider:

• Horsepower: Commercial units start around 0.50 HP and go up

• Head Size: Affects how quickly meat is processed (#12, #22, #32 are common)

• Manual vs. Electric:

  • Manual grinders are good for small batches or backup use

  • Electric grinders are better for volume and consistency

• Build Quality: Stainless steel is durable and easy to clean

• Assembly: Quick disassembly helps with hygiene and maintenance

Maintenance Tips:
Clean immediately after use to prevent buildup and odors. Check blades and plates regularly to maintain sharpness and prevent uneven grinding. Check out our selection of meat grinder plates and knives.

Sausage and Jerky Equipment

For sausage-making or jerky prep, you need the right equipment to get the texture and shape you want—while keeping things sanitary and consistent. Shop our collection of sausage stuffers, spouts and jerky shooters here. 

What to consider:

• Capacity: Choose a stuffer based on your typical batch size

• Manual vs. Electric Stuffers:

  • Manual gives control, great for small batches

  • Electric is more efficient for larger runs

• Gear System: Metal gears last longer and operate more smoothly

• Jerky Shooters: Designed to shape meat into uniform strips or sticks

• Tube Sizes: Multiple stuffing horns help you work with different casing diameters

Accessories:
Sausage prickers, hog rings, pliers, and extra nozzles simplify the stuffing process.

Burger Tools and Mixers

Creating uniform patties isn’t just about looks—it helps with even cooking and portion control. These tools help streamline the process whether you're running a commercial kitchen or prepping for a cookout.

What to consider:

• Grinders: Start with freshly ground meat for better texture and taste

• Mixers: Manual or electric mixers evenly blend meat and seasonings, especially in large batches

• Patty Makers:

  • Manual models are good for smaller operations

  • Commercial presses handle higher volumes and offer consistency

Butcher Shop Equipment

For advanced prep or specialty meats, these tools help speed up production and improve quality.

What to consider:

• Bone Saws: For breaking down larger cuts and carcasses. Look for safety features, strong motors, and sturdy blades

• Tenderizers: Soften tougher cuts by breaking down connective tissue

• Kebab Slicers: Designed for slicing cooked gyro or doner meat in high-volume settings

• Aging & Curing Cabinets: For dry-aging beef or curing meats in controlled environments

• Vacuum Tumblers: Speed up marination by opening meat fibers so flavors penetrate faster

Accessories and Replacement Parts

Small tools and spare parts help your setup run smoothly—and keep food safety top of mind.

What to consider:

• Meat Lugs: For safe meat storage and transfer

• Netting & Applicators: Hold roasts and irregular cuts together while cooking

• Fish Scalers & Meat Scrapers: Keep prep surfaces clean

• Replacement Blades & Attachments: Extend equipment life—grinder plates, band saw blades, stuffing spouts, and more

Choosing the Right Setup

The right equipment impacts workflow, consistency, and product quality. Whether you're scaling up or refining your prep area, investing in tools that match your needs will save time and improve results.

Questions about what’s right for your setup?
You can reach someone from the Nella Toronto team at 416-740-2424 or help@nellaonline.com