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Fresh Meat Business

  • State of theart poultry processing plant

    Harim produces fresh and delicious chicken every day at two locations, the Iksan Poultry Processing Plant and the Jeongeup Poultry Processing Plant in Jeollabuk-do. These plants have thorough compliance to HACCP's strict standards and make products such as roasted chicken, chicken parts, seasoned meat, and home convenience meals.

  • Completion of Smart Factory

    Located in Mangseong-ro 14, Mangseong-myeon, Iksan-si, Jeollabuk-do, Iksan Poultry Processing Plant has completed a smart factory by investing 250 billion KRW and has been operating from 2019. We have raised the competitiveness of the Korean poultry industry to the next level with this cutting edge poultry processing facility containing state of the art animal welfare system. The Iksan Poultry Processing Plant produces a variety of products, including Harim's representative Harim Nature’s Sensation, Fresh-Up, IFF, and chicken parts.

  • The first company to introducethe animal welfare system
    in Korea

    Located in 3-sandan 2-gil, Buk-myeon, Jeongeup-si, Jeollabuk-do, the Jeongeup Poultry Processing Plant began operation in 2012 through a total remodeling. We were the first company in Korea to introduce a slaughtering system that applied the animal welfare system. In particular, the introduction of an air chilling system sparked new winds throughout the poultry industry. The Jeongeup Poultry Processing Plant produces fresh chicken products such as Fresh-Up and seasoned meat.

Harim's fresh processing

  • Animal Welfare : Growing without stress

    Chickens that have grown well on the farm and comply with animal welfare standards are placed in cages and moved to the processing plants. When the chickens arrive at the plants, they get plenty of rest in the wait-station where the temperature and humidity are well balanced.

  • Gas Stunning : Sleeping gas for comfort

    It is a system that puts the chickens to sleep before slaughtering. Normally, the processing plants use the electric shock method, but Harim puts the chickens to sleep with the gas stunning method. The gas-stunning method improves the freshness of the chicken by clearing the blood in the capillaries.

  • Bleeding : Complete blood drainage

    It is the process of draining blood from a sleeping chicken. Compared to electric shock, gas stunning allows chicken blood to drain faster and cleaner. The freshness of the chicken can be preserved only when the blood is well drained.

  • Scalding/Removing Feathers : Delicate feather removal

    This is the step of removing the feathers of the chicken. After washing several times with hot water of temperature between 45℃ to 58℃, the feathers are removed through a delicate feather removal process.

  • Stimulation : Relaxing tense muscles

    This is the process of softening the meat of chicken through electrical stimulation. The muscles that naturally tense during the slaughtering process are released with electrical stimulation. This is a process to improve the tenderness of the chicken.

  • Air Chilling : Chilling with cold wind

    This step is to quickly lower the temperature of chicken meat from 41℃ to 2℃ using cold air. In the general slaughtering process, chicken is immersed in ice water to reduce the temperature, but Harim uses an air chilling method to produce dry chicken at 2℃ by going around a rail of up to 7km for 200 minutes.

  • 8℃ Workplace : Keeping the fresh meat temperature
    at 2℃

    This is Harim's workplace temperature standard. The workplace temperature recommended by HACCP is 15℃, but Harim keeps the workplace temperature within the entire plant at 8℃ to preserve freshness.

  • Tunnel Freezer : Coating thin ice

    This is the process of cooling the chicken after packing. The chicken products loaded on the trolley pass through a blast tunnel at -25℃ for 40 minutes and get covered with ice. This thin ice coating acts as a protective film to keep the chicken fresh during distribution.

  • Cold Chain : Keeping fresh to the end

    To maintain the freshness of the chicken after boxing, the indoor temperature of the Automated Warehouse, that stores the products before shipment and the distribution, and the trailer is maintained at 0℃~1℃. This is Harim's standard to keep the chicken meat temperature of 2℃.