About Grand River Poultry & Foods

News:

Grand River Poultry – Beamsville
A Federally-inspected and HACCP-approved processing plant dedicated the slaughter of “Fryers” (1.8 to 2.4 kg. live weight) at a rate of approximately 325,000 birds per week. Products produced here include whole fryers and virtually all cuts of fresh poultry.

Grand River Poultry – Paris
A Federally-inspected and HACCP-approved processing plant slaughtering “Roasters” (2.8 to 4.0 kg. live weight) at a rate of approximately 100,000 birds per week. This includes a quantity of large fowl. Products produced here include fresh whole Roasters, and fresh and frozen bagged Roasters for Canada’s largest Retail chains. True to its origins, the Grand River Roaster continues to be a popular choice among today’s consumers.

Heritage Poultry – Paris
A Federally-inspected and HACCP-approved boning and packaging operation servicing the fresh poultry needs of both our Retail and Foodservice clients. In addition to retail tray-pack and bagging, it has the ability to do injected, seasoned, modified-atmosphere-packaged (MAP) poultry products .

Grand River Foods – Cambridge
Opened in January of 2005, this Federally-inspected, HACCP-approved, 32,000 square foot facility produces further-processed food products including fully-cooked, batter & breaded, and Individually Quick-Frozen (IQF) protein items. The equipment chosen for this facility utilizes the latest technology available in both Europe and North America. The three key team members selected to create and manufacture products at Grand River Foods have over forty years of combined industry experience producing value-added protein. As a division of Grand River Poultry, Grand River Foods is part of a vertically-integrated poultry company processing much of the chicken produced by its parent company.

Plant Design
Since Grand River Foods is a new facility, all of the latest design innovations were incorporated into its layout. All functions of the manufacturing process are under one roof including: research and development, quality assurance, blending center, raw and cooked packaging, processing, and final product freezers and coolers. All processes have been incorporated into a design that ensures the most efficient flow of product possible. The plant is designed to be multi-protein and is able to run each of the production lines simultaneously.

One of the most important design elements incorporated into Grand River Foods is the “Innovative Process”. This refers to a layout of equipment that allows for products to be fully-cooked, then batter and breaded in-line through the use of a dedicated fryer and batter-breading equipment. These products can also be marinated and/or dusted prior to cooking giving boneless and bone-in products unique breading characteristics.

Cooking Technology

Grand River Foods possesses the latest European oven technology available, utilizing a unique three-zone control capability to steam, roast, or grill protein products at high capacities. The three-zone oven allows for the ultimate in flexibility during the cooking process through control of yield and browning over the 86-meter long belt. A unique impingement section along with careful manipulation of dewpoint allows unique control of the browning process.

Batter and Breading

The equipment package for Grand River Foods calls for two separate self-contained batter and breading lines. This allows us to produce products in both the “traditional” format and using the “innovative process.” By cooking the innovative products prior to batter-breading, moisture migration upon reconstitution is limited giving coatings of unmatched performance.

Fine or Heavy Crumb

Fine or Heavy Crumb

Cornflake Crumb

Fully-Cooked Meat Products

FCMPchicken1 Grand River Poultry has the ability to process a variety of fully-cooked protein products. The browning process is carefully controlled through the regulation of dewpoint during the three-zone cooking process.