100 years of wholesale supply to the meat trade
Meat & Sausages
Since 1924, we have been supporting you with a full range of products for meat and sausage production. Find out here what we can do for you today.
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Discover our range of butchery supplies
Protection & Function
Workwear & Disposable Clothing
In meat processing, hygiene standards and protection against cuts and other injuries are absolutely essential.
Well protected from head to toe
To effectively protect yourself, your staff and the valuable raw material that is meat, our wide-ranging range of clothing for the meat and sausage industry offers a variety of products to protect you from head to toe. We stock disposable caps and gloves for everyday use, work shoes, cold-weather clothing, puncture and cut protection, as well as work shoes and boots. This ensures that you and your products remain safe and protected at all times.
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A wide selection at fair prices
In addition, our product range includes packaging, machinery accessories, cleaning equipment and ingredients of all kinds. We therefore cover the majority of the supplies required for meat and sausage production.
Of course, our customers’ satisfaction is always our top priority. We are constantly working to ensure a smooth and reliable service, so that goods and orders reach you on time. With our fair value for money and our professional expertise, you always have a competent partner at your side.
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Reliable all-round protection for your feet
Work shoes are essential for providing adequate protection for the feet. The advantage of flat shoes, such as the Basic slip-ons, is that they are quick and easy to put on and take off. Thanks to their water-repellent properties, liquids roll off the surface, providing protection against moisture for a certain period of time. The closed heel area and the toe cap provide the necessary protection for the foot. In this way, the shoes offer solid all-round protection
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Well-reasoned arguments
Butcher's supplies & knives
To be able to work properly in a slaughterhouse or butcher’s, you need the right tools.
It all comes down to having the right equipment
Our range includes a wide selection of butcher’s knives, saws, knife sharpeners and other slaughtering and butchery equipment. After all, it is only with the right equipment that you can achieve high quality and excellent produce.
Sharp knives are essential for smooth production and processing. With the right accessories, such as knife racks and sharpening steels, you no longer need to worry about working with blunt knives. The cold chain must also be maintained and documented. It is a top priority for sensitive foodstuffs such as meat and sausage products. With our measuring and testing equipment, you can check and record the temperature of the meat, thereby ensuring the quality of your products.
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Everything at a glance: the equipment check
To enable you to track knives and tools during the production process, we recommend carrying out an equipment check using an app. This requires no additional hardware or software and can be up and running quickly. The data is available on any computer, regardless of the manufacturer.
Keep a close eye on service life, the number of cleanings and grinding operations at all times. If you have a customer account, the integration allows you to access all OCI options via your inventory in the app environment.
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Small and precise
Folding thermometers are ideal for ensuring that meat and sausage products are cooled to the required temperature. Thanks to its compact size and retractable probe, the thermometer can be quickly and easily stowed away in a breast pocket or trouser pocket. Its precise measurements ensure accurate temperature readings: it covers a temperature range from -30 °C to +220 °C.
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Natural & Sustainable
Natural casings
Natural casings are the traditional choice for artisanal sausages. Whether of animal origin or algae-based, they are renewable and sustainable, and give your products just the right bite.
All out of leather? No problem!
Our range of natural casings includes pig and beef casings, as well as sheep casings. In addition to animal casings, we offer a vegan alternative to enable non-meat-eaters to enjoy vegetarian and vegan sausages. So-called alginate casings consist of the salts of alginic acid, which is produced by brown algae and bacteria. The gelatinous casing encloses the sausage meat during machine-based sausage production and sets immediately.
What can vegan casings be used for? Alginate casings are suitable for fresh, dried, cooked and smoked dry sausage products. Have you tried these sustainable and environmentally friendly alginate casings yet? If not, it’s worth considering. Seaweed is considered a renewable resource and is therefore abundant in nature.
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Simple & efficient – Our production accelerators
Have you heard of our production accelerator yet? With our tubed sausage casings, your sausage production will be much simpler and more efficient in future! Our sausage casings are supplied ready for filling in a handy butcher’s bag. The minimal set-up time and ease of use are a sign of reliable and profitable production. We supply more sausage casings and offer you great deals with attractive special prices.
Recommended use: The casings must be rinsed beforehand and soaked for 30 minutes in water at a temperature of approx. 38 °C. Next, simply slide the tubed oyster mushrooms over the filling tube so that the tube can be pulled out in the next step. Then all you need to do is fill them with the sausage meat and you’re done!
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The stringed fish: an all-rounder
Sheep casings are considered a versatile option for a variety of sausage products. The advantage is that they can be consumed without any concerns. The ‘Saitling’ casing is particularly tender and is well suited to boiled sausages such as Vienna or Frankfurt sausages. However, grilled and smoked sausages are also made using the ‘Saitling’ casing. Sheep casings should be stored in a cool place, protected from light, at a temperature between +4 °C and +8 °C. To make them more supple and facilitate filling, it is recommended that the casings be rinsed in cold water before use to remove any brine. They should then be soaked in cold water for 6–12 hours and, again, soaked in plenty of warm water for 30–45 minutes before filling. Try our casings!
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Certainly well-stocked
Artificial casings
Artificial casings offer a number of advantages: they can be filled more evenly and take on a neater shape than natural casings. Furthermore, they do not spoil as quickly.
The all-purpose tool for your sausages
There is hardly any type of sausage that cannot be made using artificial casings – they are even suitable for smoking. We stock casings suitable for smoking. Energiedärme casings are little all-rounders: whether transparent, opaque, printed or unprinted, in a specific thickness, for hanging with clips or loops – with these tear-resistant and stretchy Energiedärme casings, no sausage will shrink.
Would you like to make meat sausages but still need the right size casing? Then you’re sure to find what you’re looking for in our parboiled sausage casings and collagen casings. As they’re mostly transparent, they give your sausages an appetising look: some of our cooked sausage casings are even edible. Has this piqued your curiosity? Then why not give them a go?
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Veggie wrappers: the plant-based alternative
Every type of sausage has its own special character and unique recipe. We want to make this taste experience available to vegetarians too. That’s why we offer edible vegetarian casings instead of animal or artificial casings. Veggie casings from Viscofan are the perfect alternative and a great way to expand your product range too.
These wrappers offer further benefits: they are 100% plant-based, vegan, and free from gluten and allergens. They are also ideal for frying, boiling and stuffing. Their delicate, delicious flavour is a real hit across the board. Order today! Your customers will be delighted with them.
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Easy to use
The Naturin casing is ideal for ring-shaped raw sausages that are intended for scalding, cooking or spreading. The unprinted casing can be tied with the accompanying red string. It is also permeable to smoke and steam and is well suited to machine processing. See for yourself just how well it matures.
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Packaging
Packaging and cling film help to keep food fresh for longer. Plastic bags, greaseproof paper and special butcher’s paper or butcher’s pouches ensure that food is transported hygienically from the meat counter to the customer’s home.
Freshly and securely packaged
Poly gusseted bags line meat crates, cardboard boxes and trolleys, and are designed to prevent liquids from leaking out and to keep the containers clean and grease-free.
To provide further protection for meat and sausage products – for example, when they are being transported on pallets or stored for short periods – cover sheets, shrink wrap and pallet covers are ideal, as they are simply pulled over the pallets from above. Would you like to preserve meat and sausages? If so, we have a selection of tins and matching lids. This means your customers can enjoy your sausage and meat specialities for longer, and they also make wonderful gifts. Please do have a look at our range.
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Airtight food packaging
Airtight food packaging prevents food from coming into contact with other substances that cause it to spoil more quickly. This can significantly extend the shelf life of food – provided you choose the right packaging. Tins and jars are ideal for preserved foods, amongst other things. Vacuum bags act as an airtight seal – for example, for sausages and other products. You can also offer your customers a way to transport their goods more easily and safely – with carrier bags and small pouches from Ehlert. Whether it’s meat, fruit or vegetables, or many other raw foods: with the right packaging, you can ensure safe and hygienic transport right through to the end.
Vacuum bags act as an airtight seal – for example, for sausages and other products. You can also offer your customers a way to transport their goods more easily and safely – with carrier bags and small pouches from Ehlert. Whether it’s meat, fruit or vegetables, or many other raw foods: with the right packaging, you can ensure safe and hygienic transport right through to the end.
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A real eye-catcher
Would you like to package your meat products so that they look particularly fresh and appealing? Do you want it to be immediately clear from the outside what’s inside the packaging? Then our transparent top and bottom films are just the thing for you. As well as their exceptional tear and impact resistance, these films excel at preserving flavour. And that’s crucial. Show off your sausages and meat products in the best possible light with the right packaging!
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A clean job
Cleaning
Alongside maintaining the cold chain, health and safety, and hygiene regulations, cleaning plays a key role in meat and sausage production. It contributes significantly to the shelf life and freshness of food.
Thorough cleaning is the be-all and end-all
The bacterial load can be minimised through the correct use of cleaning and disinfectant products, thereby preventing contamination of meat products. These mild cleaners are also gentle on the skin and are not as flammable as conventional cleaners.
Brushes make it easier to clean surfaces, equipment and floor coverings. You will also find brooms and dustpans for cleaning floors. Dirt or used hygiene paper can be disposed of in suitable bin liners. Contact swab tests are a useful way of detecting any bacteria. Samples are taken using a swab, which is then analysed using colour charts or other methods. Small incubators are also available to help you obtain rapid results regarding potential bacterial contamination.
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How to disinfect properly
In some cases, cleaning with conventional methods is not sufficient. Disinfectants for smooth surfaces are then used. Disinfectants are the treatment of choice, particularly when it comes to killing bacteria, fungi or spores and breaking the chain of infection. They help to effectively curb the spread of disease.
We also offer a range of disinfectants for hands and skin. Disinfectants are therefore mandatory in every area of food processing. Are you familiar with our range of disinfectants and cleaners? Please feel free to browse our range and choose the right product for you.
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Tackling fat and protein head-on
This alkaline, germ-reducing foam cleaner is particularly well suited for use in meat and poultry processing, as well as in commercial kitchens and other catering establishments. Thanks to its chlorinated and alkaline properties, the cleaner is effective for general cleaning of metal, ceramic and plastic surfaces with heavy grease and protein residues. Get the foam cleaner and see for yourself just how effective it is.
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Spice it up
Spices
It is only the right seasoning that gives meat products that special something and makes them particularly tasty.
It’s all in the mix
Sausages such as bratwurst or Mettenden only acquire their characteristic flavour through the right blend of spices. Of course, table salt and pepper are essential. We know what it takes to prepare a piece of meat or a sausage so that it tastes absolutely delicious.
That is why we offer a wide selection of ready-made spice blends and individual whole spices. There are no limits to your creativity. Whether finely ground, coarsely ground or whole – we have the right spice for every taste. Our spices are characterised by high-quality ingredients and traditional recipes that we have developed together with our customers. Browse through our virtual spice shelf in the online shop and take your customers on a culinary journey around the world!
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This is how their meat products become bestsellers
What would a traditional local pub be without its infamous schnitzel on the menu? Or a butcher’s shop that doesn’t stock ready-breaded schnitzel? A real classic would definitely be missing. That’s precisely why we offer breadcrumbs in our range of spices, so that you too can turn your schnitzels into tasty bestsellers.
You can choose between fine and coarse breadcrumbs to achieve that extra crunch. But breadcrumbs aren’t just great for a crunchy coating; they’re also useful when making meatballs and meatloaf. They lighten up the mixture wonderfully and give it a lovely texture. They’re also excellent for coating fish and vegetables.
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A delicately spicy flavour in organic quality
Have you tried our chicken barbecue seasoning yet? We offer two varieties of it in our range of seasonings. If you value organic quality, we can highly recommend our organic chicken barbecue seasoning. This dark red seasoning captivates with its spicy, herbaceous paprika note and has a powdery consistency, which makes it easy to measure out. It’s therefore a must-have for any barbecue platter
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Additives
Additives are an integral part of the food industry. Their primary purpose is to preserve food and improve production processes.
Additives as natural aids
In some forms of preparation, additives improve the texture and flavour. Starter cultures and noble mould cultures, for example, help to enhance the flavour of a sausage. Curing salt is used to preserve meat and sausage products.
In addition, our online range also includes additives and aids for other purposes – for example, salt tablets: these protect your machines from limescale build-up. They are used to soften the water, thereby extending the service life of your appliances and machinery. You’ll also find proteins and plasma, as well as potato fibre and other products, in our range of meat and sausage products.
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Smoking: Enhancing flavour and shelf life
To give the meat a distinctive smoky flavour and to preserve sausages, smoked sawdust, smoking chips and wood shavings made from pre-processed wood are used. These impart a delicate smoky aroma to the meat and give it a golden-yellow colour. The sawdust is available in fine or coarse grain sizes. Natural, dried beech wood, for example, provides the characteristic flavour of a traditional barbecue and adds variety to any meat dish.
Please feel free to browse our range and put our products to the test. With our high quality standards, we strive to deliver the best possible results to our customers. Naturally, the smoking flours and wood chips can also be used for preparing fish and other foods. Go ahead and give them a try!
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Preservation made easy
Curing salt is used in the production and preservation of meat and sausage products. Our Ehlert nitrite curing salt contains preservatives and anti-caking agents in addition to evaporated salt. These extend the shelf life of the meat and, by drawing out moisture, reduce the conditions necessary for bacterial growth. This preserves the meat’s red colour and even enhances it.
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Your butcher's equipment
Machinery & Equipment
Are you familiar with our wide-ranging product range for machinery and equipment? We offer a wide variety of items in this sector for a range of applications.
We make your work easier
Catering containers with matching lids in various sizes are ideal for storing and transporting juicy chicken or pork. We stock vacuum sealers and the relevant accessories for the sale and preservation of meat and sausage products.
Would you like to mince meat or make delicious sausage fillings? Meat mincers are an indispensable tool to make your work easier. Grinders and the relevant accessories will also help you with all your day-to-day tasks. Do have a look around!
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This will keep insects away
One piece of equipment that no commercial kitchen, abattoir or butcher’s shop should be without is an insect killer. After all, nothing is more unappetising or unhygienic than flies, wasps or other pests in food-processing areas. As these pests frequently find their way unhindered into such production facilities, certain precautions must be taken – an insect killer can help to remedy this.
We offer two versions: one is an insect killer with an electrically powered grid, and the other is a version fitted with adhesive film. Additional accessories, such as tubes or adhesive sheets, are also available in our online shop. Please feel free to have a look around!
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It’s all about getting the sharpness just right
We all agree: you can’t work properly with blunt knives and blades. Sharp tools are essential for cutting up and filleting meat. Just think of the waste caused by meat cut too roughly along the bone. From a visual point of view, the meat wouldn’t look very appealing on a meat counter either – and, as we all know, you eat with your eyes first. That’s why we offer you a belt grinder with a wet belt for sharpening your knives and blades. This allows you to sharpen your cutting tools to a high standard. Adding water cools the steel more quickly and prevents it from turning blue.
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Your contacts for meat and sausage products
Our product range managers know our products best and will be happy to provide you with comprehensive information during a face-to-face meeting.
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