Pioneers in elk meat
Every year, thousands of elk hunting permits are issued in Finland. At the same time, the elk meat available in stores is often of foreign origin. Polarica and Kometos recognized the mismatch and set out together to correct it.
Long-standing collaboration in the food industry
Polarica, a pioneer in wild foods such as berries, mushrooms, and game meat, has been collaborating with Kometos for years. So much so that the number of systems and solutions obtained from Kometos is described as “a lot”.
– A familiar and reliable partner is an important part of our success, they say.
Among the joint projects of these two expert companies and pioneers in their respective fields, one stands out: Kometos and Polarica together designed the first elk slaughterhouse approved by the Finnish Food Authority.
A trailblazing slaughterhouse for processing elk
Polarica aims to bring wild food to as many tables as possible. However, according to regulation, only private individuals are allowed to sell uninspected meat.
When the decision to build the slaughterhouse was made, the following hunting season was the right time to put the facility into action. Polarica appreciates that the seasoned experts at Kometos were able to focus on the right things from the very beginning.
Without Kometos’ expertise, we could not have accomplished this.
Kometos’ team developed the elk slaughterhouse to meet the requirements of the Finnish Food Authority. Its hygiene level is very high, and the technology is of high quality.
– We still managed to keep the price quite reasonable, says Raimo Niemi from Kometos.
💡 Kometos’ custom slaughter solutions for reindeer and elk. Demanding conditions require carefully designed solutions, which is why Kometos has developed a slaughter solution specifically for reindeer and elk. Explore slaughterhouse solutions here.
From Northern wilderness to dinner tables all over the country
Finland’s first elk slaughterhouse stands in Tornio in Lapland. The area boasts the densest elk population in all of Finland.
In the slaughterhouse, animals are skinned and quartered into four parts. After the veterinarian’s approval, the parts travel to Rovaniemi for final processing.
And this way, Finnish consumers can enjoy more domestic elk meat.
Interested in Kometos’ slaughterhouse solutions? Explore Finmodules production plants here.
