In this material:
- Brief description of a meat processing business idea
- Business format Production of semi-finished products
- Sausage production
- Registration
Meat and meat products are always in sufficient demand, even during the unfavorable impact of the economic crisis in the state. A meat processing shop can provide a novice entrepreneur with large incomes, subject to a competent and attentive approach to the practical implementation of the business project in question. The business plan for a meat processing workshop includes recommendations regarding the process of state registration of business activities and the choice of business format. It also contains requirements for premises for organizing a meat shop, purchased equipment for the production process and employed company personnel.
Brief description of a meat processing business idea
According to statistical information, the volume of meat production and consumption of meat dishes is increasing annually. In this regard, entrepreneurial activity, which involves organizing a meat shop, is a promising and attractive line of business. Semi-finished meat products are especially popular among consumers, and therefore it is preferable for a novice entrepreneur to include these products in the list of produced meat products.
Meat products on the modern domestic market are presented in a wide range, and each type of meat dish or product enjoys its own popularity and demand among the population.
Purchase of equipment
Equipment for the production of sausages is one of the largest expense items, which includes:
- tables and work surfaces for cutting and sorting meat, deboning;
- refrigerators;
- minced meat mixer for preparing minced meat and adding spices;
- knife sets;
- electric meat grinders;
- block cutter;
- cutter;
- trolleys;
- syringes for stuffing with minced meat;
- smoke generator for smoking;
- thermal chamber.
On the modern market you will find a wide range of equipment with a wide range of prices. Your task is to find high-quality equipment at reasonable prices, based on the allocated budget. Expensive high-tech mechanisms are expensive, but they are more automated, which will save labor costs in the future. When choosing technologies, pay attention to the supplier, process automation, materials, and productivity.
Business format
Production of semi-finished products
Semi-finished meat products, for example cutlets, are produced in compliance with the following technological process:
- First of all, the enterprise receives frozen raw meat in the form of solid blocks.
- Using special equipment - a crusher - the meat is crushed. In the vast majority of cases, mechanically separated meat that has passed the preparatory stage in a meat-and-bone separator is used as a raw material for minced meat.
- At the next stage, the chopped meat for minced meat is passed through a special grinder. At this stage, salt, water, ground bacon, spices and other additives are added to the minced meat.
- Using a specialized minced meat mixer, the meat is kneaded until a homogeneous mass is obtained.
- Next, the finished minced meat is loaded into a special machine for molding semi-finished products. Thus, the finished product receives the required weight and shape.
- The finished meat cutlets are sent to the belt. Further processing of finished meat products depends on the specific recipe for the semi-finished product.
- The final stage of semi-finished product production is blast freezing or placement in spiral freezing equipment. Then the finished products are packaged and sent to the warehouse.
Sausage production
To organize sausage production, raw meat can be purchased both from local producers and from foreign farmers. The purchased raw materials must have the appropriate certificates. For these purposes, you can officially employ a staff member or use the services of a third-party sanitary specialist who can check not only the authenticity of the accompanying veterinary documentation, but also the quality of the purchased raw meat.
To organize production, a novice entrepreneur must take care in advance of obtaining the appropriate permits from the fire inspectorate and the local branch of the sanitary and epidemiological service. To use raw meat purchased abroad in the production process, you must take care in advance to obtain permission to import meat products from abroad.
Technology for the production of boiled-smoked sausage.
Let's take a closer look at the technological process of producing smoked sausage and deli meats.
Processing of raw materials is carried out in four stages: defrosting after long-term storage in the refrigerator at 18C, cutting into pieces of the required size, deboning, which means separating the meat from the bones and trimming (removing cartilage, tendons and blood vessels). To prepare boiled-smoked sausages, according to GOST, beef and pork, and less often lamb, are used.
Next comes the grinding of meat in meat grinders. Preparation of minced meat consists of two stages: grinding and further salting. The meat is seasoned with spices, salted and placed in a refrigerator at 2-4C to mature for 24-48 hours. Next, if necessary according to the production technology, the minced meat is re-grinded and mixed, lard, water and ice, and spices are added. No moisture is added to classic boiled-smoked sausages, but it is present in TU.
After the minced meat is ready, they need to fill the molds. The casing is filled with minced meat using special equipment using a syringe and clipped. Next, the sausages are bandaged to improve the strength of the casing. If the shell is artificial, then dressing is not needed. Next, the sausage is hung on slats on trolleys, so that the loaves do not touch and are kept in the refrigerator at a temperature of +2-4C, for 6-48 hours.
Heat treatment involves cooking, smoking, frying, cooling and depends on the type of product. Thermal treatment of boiled-smoked sausages is carried out in two ways.
Method number 1:
— use frying at a temperature of 80-110C for 45-90 minutes;
- further cooking at 80C, until the temperature inside the loaf is 72C;
- smoking, temperature 45C for 24 hours.
Method number 2:
— primary smoking at a temperature of 75C for 1-2 hours;
- cooking for 45-90 minutes, temperature 74C;
— secondary smoking for 24 hours at 45C.
Next, the sausage is cooled to +6-8C and stored in the refrigerator.
Opening a meat shop step by step
Registration
This type of business activity can be carried out by registering as an individual entrepreneur. However, to gain access to a wide range of services provided, as well as to be able to directly cooperate with legal entities and enterprises, it is recommended to register the meat processing plant as a limited liability company.
The authorized state registration body must be provided with a package of relevant permits and accompanying documentation, as well as a receipt for payment of the state fee for legally significant registration actions. After this, the company must be registered with the local tax authority, choosing the optimal taxation system for the legal entity.
The production of semi-finished products or sausages necessarily requires obtaining permission from the sanitary-epidemiological station and is carried out in compliance with established legislative standards.
Among other things, one should take into account the presence of a mandatory requirement for company employees, who must not only have health records, but also undergo regular medical examinations.
Premises and requirements for them
A budding entrepreneur should pay attention to rental offers in an industrial zone of a city or town. The choice of a suitable premises for a meat workshop should be made based, first of all, on the area of the workshop premises of interest. For example, for regular production of at least a ton of meat products in one shift, a room with an area of at least 300 square meters is suitable. The possibility of placing the production equipment used and organizing the required number of workplaces are the main criteria for choosing a suitable premises for organizing a meat processing workshop.
You should also choose premises taking into account the organization of spacious warehouses for finished products and raw meat for production. It is necessary to take care of the necessary utilities and networks. In addition, from a logistics point of view, convenient access to cargo vehicles should be ensured.
A budding entrepreneur additionally needs to take care of organizing office space to house management offices, hold meetings, employ staff, as well as negotiate with the company’s clients. The office space must be located in the central area of the city or on the territory of a specialized business center. Thus, the initial capital investment items should include the costs of redecorating the office space, purchasing office furniture and computer equipment.
Equipment
The specific list of necessary equipment depends on the chosen format of the activity and the type of meat products produced. In the vast majority of cases, the list of production equipment will include:
- refrigeration units and freezers;
- automated or semi-automated production lines;
- overhead conveyor;
- special scales;
- axes and knives for cutting meat;
- cutting tables;
- deboning tables;
- specialized installations and meat processing units;
- other equipment.
The purchase of equipment and its commissioning is an important point in the practical implementation of a business project, occupying a significant share in the amount of initial capital investments. A businessman is not recommended to save on this expense item, since the production process, the service life of units and installations, as well as the quality and produced volumes of finished meat products directly depend on the quality and technical condition of the equipment used.
Staff
Subject to the registration of an economic entity in the form of a legal entity, the aspiring entrepreneur is recommended to independently exercise leadership functions. In this case, it will be necessary to employ a master technologist, operators of an automated or semi-automated production line, as well as loaders, general workers and technical personnel. To organize uninterrupted shift work in the future, the number of employees of the enterprise can be doubled.
In addition, a businessman needs to include managers for the purchase of raw materials and administrators who work directly with clients. In the early stages of a company’s existence, there is no need to form its own marketing department, and it is recommended to entrust the starting advertising campaign and the search for sales channels for finished products to a specialized advertising agency. To conduct accounting at the initial stages of activity, it is recommended to use the services of a visiting specialist. You should also take care of the security of the office premises and the production building of the meat processing plant.
Preparation of documents
Legal activity of a meat processing enterprise is possible only if the following documents are available:
- Papers confirming the fact of business registration.
- Permits from Rospotrebnadzor and fire services.
- A rental agreement for the premises (documents confirming that you are its owner).
- Certificates of veterinary services.
- Certificates for raw materials.
- Labor contracts with personnel.
- Certificates for the entire range of products.
- Local government permits.
In addition to the listed papers, workshop workers must have health certificates. There is no need to obtain additional permits and licenses for processing meat for commercial purposes.
Search for sales channels for finished products
This type of activity, like many other areas of business based on the production and sale of finished products, needs to resolve the issue of establishing distribution channels. Small businesses with small volumes of meat products produced can agree to regularly supply semi-finished meat products and other goods to local catering establishments and stores, as well as sell directly to the market.
For large enterprises that provide a wide range and high quality of meat products, the best option would be direct mutually beneficial cooperation with wholesale warehouses, local supermarkets and hypermarkets.
In the search for sales channels, the effectiveness of ongoing marketing and advertising activities plays an important role. Thanks to the employment of a full-time qualified marketing manager who is engaged in searching and establishing profitable sales channels for finished products, the enterprise can significantly increase the revenue side of the budget.
The best option for a novice entrepreneur without business experience in this production area is to organize a small meat processing plant as a small business enterprise with further prospects for the growth and development of the company, increasing the volume of production and sales of meat products.
How much can you earn by opening a meat shop?
The profitable part of the business project under consideration largely depends on production volumes, as well as on profitable distribution channels for finished products. Taking into account the need to purchase expensive equipment and implement preparatory measures, opening a meat processing plant will require 2–4 million rubles.
Current expenses depend entirely on the chosen region of business activity, rent and the number of employed employees. Taking into account regular expenses, the enterprise can bring in about 400 thousand rubles per month. Thus, the profitability of the business project under consideration is about 30%, and the entrepreneur’s initial investment pays off within 5–10 months.
Using a business plan for a cattle slaughterhouse as a design tool
Business is a complex environment where the fittest survive. Starting your own business requires determination, planning skills, creativity, and the ability to structure and consistently formulate a vision for a project in document form. Otherwise, the endeavor is unlikely to progress beyond the ideation stage. The best tool for designing entrepreneurial activities is a business plan for a cattle slaughterhouse.
It can describe in detail your data about the target market and product, structure all the main stages of production activities, provide ways to advertise products and formulate the main economic indicators of the business, allowing you to calculate the return on investment and their payback period.
