The ingredients used at PK are carefully analyzed for their freshness and are mixed in just the right amount of
proportions to give our consumers the taste and aroma for the very best dining experience.
The most optimum measures are taken for retaining the nutritional value of the food so that consumers
can enjoy our wholesome meals every time.
Equipped with two most-modern, state of the art slaughter-houses for mutton and beef. Prior to slaughtering, the Animals are rested under a shed for at least 48 hours to release stress for better meat quality. A blood test is then taken by certified veterinarians and tested at our Microbiological and Chemical Laboratory, equipped with the most modern and efficient equipment related to the industry to ensure that the animals are not infected. After lab approval, each certified animal is thoroughly washed to prevent bacteria and germs from entering the slaughter house.
Meat Cutting & Storage
Using most modern practices the Premium meat is then Blast Frozen at minus 40 degrees, ready to be used at the food processing unit.
Hand and Shoe Sterilization
Before entering the premises a mandatory procedure is to be followed by all, which includes wearing the right attire, followed by a
Sterilization process where each person entering needs to first sterilize their hands, followed by their feet, this process is best of its
class in the industry as per international food safety standards.
Calcium Detector and Meat Flaking
Straight from the storage, the frozen meat, Beef, Mutton and Chicken is placed on an automatic conveyor and passed through a metal and Bone Detector. This phase of the process is extremely important to avoid choking hazards.
The meat is then transferred to the automated flaking machine to chop the meat into smaller flakes for the Grinding process. As you may see there is absolutely no Human touch involved to this or any of the processes as we move forward.
Meat Grinding and Ingredient Mixing:
In this process meat flakes are minced in the grinding machines according to the recipes, after that sausages and nuggets are grinded. Quantity of meatballs and chapli kebabs are measured by automated programming.
Processing Unit Lab
To prepare Sausages, nuggets, sheesh kebabs and meatballs, minced meat is transferred into the bowl chopper and mixing unit where spices of fine quality are mixed with it. Then the mixture is transferred to the vacuum filler where the sausages get their shape, then sausages are kept in a smoke house and the samples that do not meet the international quality standards are filtered out.
After grating, mixture is sent to the formic machine where the products get their shape and then they are fried or partially cooked. Right after the cooking, quick freezing technique is used to freeze the partially cooked products individually by the help of latest spiral freezing technology, trusted by food scientists worldwide.
Packaging and Distribution
After spiral freezing products are transferred to the automated packaging unit, where after checking the weight of each and every sealed pack and box, they are stored in a cold storeroom at a temperature of -20 degrees centigrade.
Free from flavors, artificial colors and preservatives these products are now ready, which are distributed by the help of temperature controlled imported vehicles in all over Pakistan and our products are available in every leading store of the country.
This is how we fulfill our promise of providing you with hygienic and nutritious food and this is the secret to our delicious and quality products.
Welcome to PK Meat & Food Company the premium brand of frozen foods in Pakistan. We are the only frozen food company that is offering ready-to-cook & …..
+92 21 34100983-86
National Highway, Razzaqabad Distt. Malir, Karachi, Pakistan.