Kenya Meat Commission – KMC
Description
Kenya Meat Commission (KMC) was formed in 1950 through an act of parliament with an objective of providing a ready market for livestock farmers and providing high quality meat and meat products to consumers. It is a public institution and by far the oldest and the most experienced meat processor in Kenya and the larger East African region.
KMC was re-opened on 26th June, 2006 after 15 years of closure with the objective of promoting the meat industry in Kenya, both domestic and for export. It was expected that with its huge capacity, it would complement government efforts in Kenya’s economic recovery.
KMC is a fully integrated meat processor whose strength lies in the unrivalled efficiency of its meat processing plants along with its ability to process high volumes of quality meat in line with consumer tastes and preferences.
Kenya Meat Commission – KMC mandate is to:
• Buy cattle and small stock
• Acquire and operate abattoirs, meat works, cold storage and refrigerators for slaughter of cattle and small stock
• Process by products and prepare hides
• Chilling freezing canning and storing beef, mutton, poultry and other meat for export or consumption in Kenya.
The Kenya Meat Commission has a huge production capacity and infrastructure. It has a slaughter capacity of 1,000 large animals a day and 1,500 small stocks. KMC produces fresh meat, canned meat products and a range of by-products. Livestock are received by veterinary officers at the plant. They are clinically inspected and rested in the pens for a minimum 12 hours during which they are fed on water only. Further ante-mortem inspections are done before the animals are released for slaughter.
Thorough clinical inspection is done by Government veterinary inspectors who are independent of operations at KMC. This is meant to ensure high quality standards and safety of products. The carcass is washed, weighed and graded. According to the specifications stipulated in the KMC Act. The grades include prime, Choice, FAQ, Standard grade and Commercial grades.
All products are stored in the chilling facilities where curing takes place, resulting in tender meat.
The facilities have a capacity of 1,750 carcasses at between 0 and 2°C. The carcasses are held for five to seven days, resulting in tender juicy meat cuts.
Kenya Meat Commission Contacts
KMC Headquarters Athi River
Off Mombasa Road
Managing Commissioner’s Office:
P O Box 2 – 00204
Athi River, Kenya
Tel: +254-20-2424050/1
+254-45-6626041/3/4
Fax: +254-45-6626520
info@kenyameat.co.ke
Sales Department:
Tel: +254-20-2424050/1
+254-45-6626041/3/4 Ext 121/134/162
Fax: +254-45-6626520
Email: sales@kenyameat.co.ke
Livestock Department:
Tel: +254-20-2424050/1
+254-45-6626041/3/4 Ext 103/163
Fax: +254-45-6626520
Email: livestock@kenyameat.co.ke
KMC Landhies Road Depot, Nairobi
Landhies Road, next to Shell Petrol Station
400 meters from Muthurwa and Machakos Bus Termini
Tel: +254-20-2013426
Email: landhies@kenyameat.co.ke
KMC Mombasa Factory
Kibarani, Along the Makupa Causeway
P.O. Box 87080 – 80100 G.P.O. Mombasa
Tel: +254-20-3542623
+254-41-2006224
Email: kmcmombasa@kenyameat.co.ke
Kenya Meat Commission – KMC