Your One-Stop Partner for Building a Safe and Compliant Meat Facility

Get Off to the Right Start

Setting up or upgrading a meat facility in Ireland isn’t just about stainless steel and square footage—it’s about confidence. Confidence that your plant can meet evolving regulations, protect your team, satisfy retailers, and move product efficiently through the chain. That means working with an abattoir partner who understands not just the tools—but the bigger picture.

Kentmaster Ireland has earned its place at the heart of this landscape, providing everything from specialist slaughtering equipment to blade management, layout planning, and post-installation servicing. Here’s how they support every corner of your build—from plant design to professional edge maintenance.

The Foundations of Ireland Abattoir Compliance

In Ireland, food safety is not a box-tick—it’s a system. Every new or refurbished plant must align with Department of Agriculture standards, EU hygiene legislation, and real-world inspection practices from local EHOs.

Effective compliance-ready builds include:

• Full segregation of hygiene zones: Clearly defined dirty, clean, and high-care areas with physical, procedural, and personnel barriers.
• Materials and surfaces that withstand abuse: Non-slip, non-absorbent finishes on floors and walls, with coved edges and sealant joins to reduce cleaning blind spots.
• Worker transition stations: These aren’t just a corner with a tap. They include foot-operated wash basins, elbow-to-glove PPE dispensers, and ideally sanitising tunnels for high-throughput operations.
• Tool sanitation infrastructure: Scabbard washers, blade sterilisation tanks, and hot-water systems at every transition point—not just in centralised stations.
• Flow-driven design: Layouts where people, tools, carcasses, and waste never backtrack or cross paths. It’s safer, smoother, and easier to inspect.

Kentmaster Ireland works with architects, consultants, and food businesses to pre-empt compliance red flags before they appear on plans—saving time, cost and rework.

Slaughtering Equipment with Workflow Built In

Slaughter floors must run like choreography: smooth, consistent, and mindful of both animal welfare and product hygiene. Equipment isn’t just bolted down—it’s embedded in the sequence of your day.

Build smarter with:

• Species-specific saws: From hand-sawed tools for lambs and goats, to high-torque hydraulic splitters for beef—sized to your plant’s actual rhythm.
• Versatile restraining pens and integrated stunning bays that balance safety and movement efficiency.
• Meat hooks and transfer rails matched to carcass weight, height clearance, and operator accessibility—especially critical in multi-species or seasonal kill lines.
• Balancers for heavy or frequently used tools: both foodline balancers and tecna balancers lift strain, reduce slips and protect workers from repetitive use injuries.

Layout-aware stations that allow for clear communication, safe knife handling, and ergonomic access to scalding, bleeding, and evisceration zones.

Kentmaster Ireland doesn’t just deliver equipment—we tune it to your process. You want to simulate carcass flow, assess ventilation, and check tool heights and control orientations before final fitout.

Abattoir Equipment that Speeds Up, Not Just Fills Up

Many plants install equipment by catalog—only to discover it chokes movement, bottlenecks stations, or clashes with sanitation practices. What you need is gear that supports speed, precision, and adaptability.

Kentmaster’s workflow-driven abattoir equipment includes:

• Modular prep tables that adjust to product type—cutting pork one day, packing lamb trays the next.
• Stainless hanging rails with built-in sterilisation or drip control for keeping chilling areas compliant and clutter-free.
• Station-linked scabbards and PPE racks, placed at operator-specific heights to reduce strain and enforce use.
• Maintenance-friendly tools and accessories with easy teardown for end-of-day cleaning or between-species switchover.
• Layout-optimised wall mounts, trolleys and shelving that support gravity-fed product movement and eliminate awkward carrying or twist-heavy reaching.

In short, this gear is designed to support rhythm—not resist it. It’s cleanable, repeatable, and always ready when your team is.

Precision in the Cut Room: Where Value is Created

Once carcasses reach the cutting room, every motion is measurable—in yield, in trim loss, in presentation. That means arming your team with the right butchery equipment, the right knives, and a layout that’s been built from the blade up.

Design around:

1. Assigned butcher knife sets—no communal grab-buckets. Include curved boners, stiff slicers, meat knives, skinning tools and specialist trim blades.
2. Trusted blade brands like giesser knives, Victorinox, and high-grip chef knives for teams working longer hours or on colder trim benches.
3. Knife sharpening tools embedded into station design: steel rods for hourly tune-ups, paired with shared mechanical sharpeners or knife sharpeners in the prep room for deeper edge recovery.
4. Blade hygiene controls like scabbard stations, UV knife cabinets, and individual wash basins to eliminate time loss and support food safety.
5. Layouts that minimise blade carry distances, reduce cut surface contact, and improve eye-line communication between trimmers and checkers.

Kentmaster provides more than blades—they deliver blade systems. Matched sets, sharpening protocols, PPE pairings, and training support all roll into the build.

Cold Chain That Keeps You Clean, Efficient and Compliant

Meat safety hinges on time and temperature. The quicker and cleaner you move from warm carcass to chilled cut, the more yield you retain and the fewer problems you face.

Futureproof your plant with:

• Cold room UV systems that operate silently to reduce airborne microbial loads in primary chill and pack areas.
• Dry ageing UV lights for artisanal operations handling native breed beef, pork collar or mutton—extended shelf life and flavour development in one.
• Smart rail layouts that let you hang, move, trim and chill without bottlenecking or losing load tracking.
• Zone zoning—clearly marked temperature-controlled areas with separate airflows and access points to reduce cross-loading and maximise compliance.
• Combi-compatible space planning—freezer trolleys today, robot loaders tomorrow. Build with adaptability in mind.

Kentmaster’s cooling consultants help you place airflow, track rotation, and UV installations where they work hardest—not just where they fit.

Why Kentmaster Ireland Is More Than Just a Supplier

The difference between a supplier and a true abattoir partner lies in how they show up—before, during and after install.

Kentmaster Ireland brings:

• Deep industry insight—not just on equipment specs, but how Irish meat operations actually function: staffing, auditing, training, servicing.
• On-site` installation and commissioning, including tool testing, EHO-ready compliance checks and performance trials.
• Technical documentation and training modules to support operator skill building, maintenance routines and equipment audit traceability.
• Multi-product solutions—from rails to railsaw balancers, knife sharpening tools to sharpening logs, UV tech to PPE and butcher equipment for sale in the same package.
• Long-term relationships: Reorder systems, spare part pipelines, seasonal volume support, and honest assessments of when to repair or upgrade.

A partner doesn’t just sell—you call them when something breaks. Kentmaster Ireland answers.

Build with Confidence, Operate with Pride

Irish meat plants don’t just feed communities—they reflect their quality, their safety standards, and their craft.

Whether you’re launching your first facility or modernising an existing one, working with Kentmaster Ireland gives you the confidence that every tool, every zone, and every member of your team is set up for success.

From the first rail bolt to the final sharpened knife, their support turns blueprints into production—and ambition into delivery.

Because a facility isn’t built for opening day—it’s built to thrive, shift after shift, year after year.