About Us
MeatLab HK is one of its kind in Hong Kong in terms of scale and extent of automation, featuring semi-automated production lines in a 30,000-sq ft facility with meat processing capacity of 1,500 tonnes per month, which amalgamates the meat processing operation under one roof to enhance cost-efficiency and maximise economies of scale. With the use of skin packaging and modified atmosphere packaging (MAP) technology, it is able to extend the shelf life of meat products and preserve peak freshness. On course to be accredited with ISO22000, HACCP, British Retail Consortium (BRC), Organic, and HALAL certifications, MeatLab is set up in compliance with the global traceability standard to ensure optimal food safety and quality assurance across the product spectrum.
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DRY AGING
MARINATE INJECTION
PACKAGING
ARTISAN CUTS
LABELING
PORTION CONTROL
SAUSAGE MAKING
MEATBALL FORMING
BURGER FORMING
Location
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As the first one-stop meat processing plant in Hong Kong, MeatLab Hong Kong provides a comprehensive meat production services with the support of Kerry Logistics in terms of all-inclusive supply chain facilities.
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By coordinating with Kerry Logistics, Meatlab could be able to provide a one-stop cold-chain meat processing service. Meaning that from raw material stored in the Kerry temperature controlled warehouse will stay chilled ​and transported to Meatlab for processing, while remaining in a state of frozen, the processed meat will be able to transferred to designated destination to ensure a maximum level of quality and hygiene in products.
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Address: LG/F, Block A, Kerry Warehouse TC1, 3 Kin Chuen Street, Kwai Chung
Our Services
The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
DRY AGING
Meatlab uses the latest marinate injection technology to inject a large variety of spice and sauce into the meat, ensuring the marinate for meat will be secured inside and producing the finest taste of marinated meat.
MARINATE
INJECTION
Food packaging at Meatlab is fully automated. All of the packaging process is controlled by our latest packaging machine, we could provide a wide range of packaging methods including M.A.P. packaging, skin pack packaging, shrink vacuum and more.
PACKAGING
Our professional butcher in Meatlab is capable of preparing various forms of artisan cuts, ranging from beef, lamb and pork to chicken.
ARTISAN
CUTS
Labelling at Meatlab is fully automated, our advanced labelling machine is capable to perform different types of labelling including top labelling, c-wrap labelling and more.
LABELING
Our portioning control machine at Meatlab is designed to be doing perfect portion control. We can do thin slicing up to 1mm, while cooperating with our packaging can produce 500 per kg of meat and 72 packs per minute.
PORTION
CONTROL
Our sausaging machine at Meatlab is able to produce sausage length up to 40mm meanwhile producing 1500 sausages per minute.
SAUSAGE
MAKING
The meatball forming line at Meatlab is able to produce 60mm width of portion and 200 portions per minute. Compatible with out latest packaging machine, we could be able to produce up to 72 packs of MAP packaging or Skin pack packaging product.
MEATBALL
FORMING
The burger forming line at Meatlab is able to produce 60mm width of portion and 200 portions per minute. Compatible with out latest packaging machine, we could be able to produce up to 72 packs of MAP packaging or Skin pack packaging product.
BURGER
FORMING
