Weighing Meat and Meat Packaging

Speciality cuts of veal and lamb to upscale restaurants was the proverbial backbone of a Toronto area meat packer.

This central Ontario business sought to lessen costs so as to provide the restaurateurs the best value in a very competitive and price sensitive market.

The packers staff were fully aware of keeping track of inventory, preventing shrinkage losses and controlling received meats and comparing invoice or manifest weights against actual. 

Issue: High labour costs to provide this scrutiny.

Solution: Weigh Point suggested the LTFS forklift scale that could confirm carcass weights without double handling. The non-certified hand pallet truck and electric walkie scales were great one step aids n weighing production portions especially for mixing ground meat ingredients.