Meat convenience products for large-scale consumers: own cutting operation, schnitzels, meatballs, burgers, roasts, gyros with I.Q.F. deep-freezing.
Hülshorst GmbH
HarsewinkelNew on Amplifa
Hülshorst – family business with meat expertise since 1989
Hülshorst GmbH is a family business based in Harsewinkel, Westphalia, established in 1989 and specialised in the production of meat convenience products for large-scale consumers. The company operates its own cutting facility, where fresh pork halves of regional origin are cut and trimmed. From fresh raw materials, schnitzels, meatballs, burgers, sliced strips, roasts and roulades, gyros and meat skewers as well as sausage products are produced – also in organic quality (EU organic label) and with an animal-welfare product line. Processing covers all cooking methods such as pan-frying, deep-frying in rapeseed oil, sous-vide cooking and baking, complemented by I.Q.F. shock freezing (Individually Quick Frozen). With 7,500 m² of production space, a daily capacity of 60 t of convenience products and 50 t of fresh meat, as well as 3,400 frozen storage slots, Hülshorst supplies gastronomy, communal catering, catering services and wholesale in Germany and internationally. Cook-&-chill concepts and tested regeneration programmes round off the offering for professional kitchens.
- Site
- Harsewinkel
- Processes
- Meat cutting (own cutting of pork halves, trimmed), Meat convenience production (meatballs, schnitzels, burgers, sliced strips, roasts, gyros etc.), I.Q.F. shock freezing (individually quick frozen), Schnitzel and portioning lines, Deep-frying in rapeseed oil, Pan-frying (pan-fried/fried), Cooking (also sous-vide cooking, cooking in its own stock, boiled, baked), Marinating (gyros skewers, spicy marinated)
- Materials
- Pork, Beef, Chicken meat / chicken breast / chicken leg, Turkey meat, Veal, Lamb, Organic beef / organic chicken meat, Lentils (Beluga and plate lentils)
- Certificates
- EC approval
- Founded
- 1989
- Employees
- approx. 160–165
- Industries
- Gastronomy, Communal catering / large-scale consumers, School catering, Clinics & senior care facilities, Kindergartens & shared living facilities, Catering
- 01
Delivery of fresh raw materials from regional suppliers
- 02
Own cutting and trimming of the pork halves
- 03
Processing: breading, marinating, forming/portioning (schnitzel and
- 04
Cooking: pan-frying, deep-frying in rapeseed oil, sous-vide, baking
- 05
I.Q.F. shock freezing (individually quick frozen)
- 06
Frozen storage (3,400 frozen storage slots, -18 °C)
- 07
Dispatch via meat cold store with 4 truck ramps
Raw materials & processing materials
Pork
Main raw material for schnitzels, cordon bleu, gyros skewers, meatballs and onion minced pork from our own cutting operation.
Beef
Used for burgers, Bolognese, roulades, roasts and beef strips, also in organic quality.
Chicken and turkey meat
Basis for chicken breast, turkey schnitzels, poultry meatballs and strip products, also as organic goods.
Veal
Used for veal meatballs and veal bites.
Lamb
Used in the lamb mince steak for professional kitchens.
Organic raw materials (EU organic label)
Organic beef and organic chicken for certified organic products.
Lentils (Beluga and plate lentils)
Plant-based ingredient in meat-and-lentil products such as lentil-beef burgers and lentil mince.
Barley (Gerstoni®)
Own ingredient brand, used e.g. in Gerstoni® meatballs and Gerstoni® Bolognese.
Rapeseed oil
Frying medium for köttbullar, cevapcici and Balkan rolls.
Harsewinkel site
Harsewinkel
DEHeadquarters, production, cutting, warehousing, dispatch
- Part weight / size
- Daily capacity 60 t convenience, 50 t fresh meat
- Lot size
- Lot sizes from prototype to large-scale demand (portions 3–500 g)
- Materials
- Pork, beef, poultry, veal, lamb, organic raw materials
- Schnitzel line
- Portioning line
- I.Q.F. system (shock freezing)
- Refrigeration systems with waste heat utilisation
- Combined heat and power unit
- Ventilation systems with heat recovery
- Photovoltaic system
- Meat cold store with dispatch area (4 truck ramps)
- Frozen warehouse with 3,400 storage slots
Product groups
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Meat cutting (own cutting of pork halves, trimmed)Cutting/processing meat | – | – | 50 t fresh meat/day | – | Pork, Beef, Poultry, Veal, Lamb |
| Meat convenience production (meatballs, schnitzels, burgers, sliced strips, roasts, gyros etc.)Food processing | – | – | 60 t convenience/day | – | Pork, Beef, Chicken meat, Turkey meat, Veal, Lamb |
| I.Q.F. shock freezing (individually quick frozen)Refrigeration technology/preservation | – | – | – | – | Meat products |
| Schnitzel and portioning linesMeat processing | – | – | – | – | Pork, Poultry meat |
| Deep-frying in rapeseed oilCooking | – | – | – | – | Meat |
| Pan-frying (pan-fried/fried)Cooking | – | – | – | – | Meat |
| Cooking (also sous-vide cooking, cooking in its own stock, boiled, baked)Cooking | – | – | – | – | Meat |
| Marinating (gyros skewers, spicy marinated)Seasoning/refinement | – | – | 10 kg (gyros skewers) | – | Pork |
| Breading (breaded products such as schnitzels, cordon bleu)Refinement | – | – | – | – | Meat |
| Sausage production (ham-onion minced sausage)Sausage/meat products | – | – | 35 g – 500 g | – | Pork |
| Frozen storage (3,400 frozen storage slots, warehouse -18 °C)Storage | – | – | – | – | – |
| Fresh meat dispatch (own meat dispatch, 4 truck ramps)Logistics | – | – | – | – | Fresh meat |
| Cook-&-chill concepts / regeneration programmes (tested with Rational)Consulting/kitchen engineering | – | – | – | – | – |
8 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Schnitzel line | – | – | – | 2006 | Harsewinkel |
| Portioning line | – | – | – | 2006 | Harsewinkel |
| I.Q.F. system (shock freezing) | – | – | – | – | Harsewinkel |
| Refrigeration systems (highly efficient, with waste heat utilisation) | – | – | – | 2019 | Harsewinkel |
| Photovoltaic system | – | – | – | 2022 | Harsewinkel |
| Combined heat and power unit | – | – | – | – | Harsewinkel |
| Ventilation systems with heat recovery | – | – | – | – | Harsewinkel |
| Meat cold store with dispatch area (4 truck ramps) | – | – | 7,500 m² production, 3,400 frozen storage slots | 2022 | Harsewinkel |
Additional services
Quality & safety
Hülshorst operates fully monitored, clearly defined production processes; the own cutting operation ensures control over the origin, freshness and processing of the raw materials. Products carry quality labels such as EU organic, animal welfare and "Natürlich ohne" (no additives, E-numbers, yeast extract or palm oil).
| Evidence | Harsewinkel |
|---|---|
| EC approval |
Company history
- vor 1989
Roots in agriculture: farm operation with a rural butcher's shop (Ellebracht site).
- 1989
Founded as a cutting operation by master butcher Hubert Hülshorst.
- 1991–1995
Entry into the convenience world; first convenience solutions for large-scale kitchens.
- 1996
New building with first own extension and EC approval.
- 2006
Introduction of own schnitzel and portioning lines.
- 2019
Major production expansion with modern energy and refrigeration technology.
- 2022
New meat dispatch with meat cold store, dispatch area and 4 truck ramps; green roof and photovoltaics.
- 2023
Warehouse expansion by 1,800 frozen storage slots to a total of 3,400 storage slots.
- 2025
Positioned with own cutting operation, all cooking methods and I.Q.F. expertise.