Our processing operation takes whole cooked chickens and breaks them down into the appropriate portions before they are size reduced to customer specified sizes ready for the freezing and packing process.
Our process is unique in the industry as it has been developed to deal with the cooking of whole chickens. To do this the process has to be adapted to fit the purpose.
We have 8 cooking vats, 3 steam ovens and 1 Double D Roasting oven which is capable of cooking 800 birds at a time. The Double D oven allows us to cook the whole bird on the bone which improves the quality of the meat dramatically.
Our staff are trained as an essential element of this unique process. The chickens are de boned thoroughly and the meat is stripped in a specific manner. This process would not be nearly so efficient if mechanised.
The process is designed to bring our customer the very best in cooked poultry product. We are confident that this process makes our product the best quality in taste and succulence in the market.
After the whole bird is cooked we need to remove the cooked meat. This is a process unique to Kookaburra specified by the whole bird method we use to produce better quality meat.
The chickens are placed on the carousel and the cooked meat carefully removed from the carcass by trained personnel to ensure no bones are present. Each operative removes a specific part of the carcass, i.e. breast, leg, thigh meat.
A trained operative skillfully removes cooked meat from the chicken making sure no bones are present.
This is a unique part of the Kookaburra process as it is directly linked to the whole bird cooking method that Kookaburra developed. Each operative is highly trained to remove the meat from the bird in precise portions so that it can be passed onto the next stage in the operation.
The cooked meat is size reduced to meet the customer specification and a Quality Assurance Operative checks the size prior to commencing production.
It is important to us that we do not simply rely on machinery to carry out these processes. Through many years of experience in quality management we have learnt that it is an invaluable part of each task to have a member of staff over seeing the particular specifications required. This kind of belt and braces policy is not only wise but crucial to the excellence that we are constantly looking for in our production.