Facilities
Linden Foods have made significant investments in developing their site facilities to the highest standards:
Abattoirs
Both cattle and sheep lines have been completely replaced in recent years to give the best possible environment and ergonomics for staff. The lines are highly efficient, and are operated to give the very best in carcase hygiene at the start of the product shelf-life journey.
Boning Hall
Major refurbishment and investment in 2006 and 2007 has provided Linden Foods with one of the most highly developed boning operations in the UK and Ireland. The improvements have allowed increased production capacity and excellent skill retention within in the work force. This allows Linden Foods to meet the most complex fresh meat specifications, and therefore to develop “tailor-made” solutions for our customers.
Retail Packaging
Continued improvement and investment within the retail facilities, with the latest packaging and processing technology has meant that Linden Foods have been able to develop and grow the retail packaging business. Products are supplied to major high street retailers, the foods service sector and ready meal industry. Further improvements are taking place to service this rapidly developing sector of the business.
Refrigeration
With a fully integrated cool chain system, and a strong understanding of refrigeration and hygiene issues, Linden Foods can offer the highest standard of beef and lamb products to Retail, Wholesale, Catering and Food Manufacturing customers. Linden Foods can also offer long-term chilled storage solutions, well in excess of 60 days. With blast freezing and frozen storage also on-site, we offer a completely integrated operation in the production of our chilled and frozen beef and lamb cuts.
New Product Development
In house product development facilities allow for continuous development of existing lines and the opportunity to develop new products. Linden Foods qualified food scientists and top chefs ensure our products are enthusiastically received in the market.


