§1What this business is
Chilled meat is cut on a band saw, minced, chopped with spices in a bowl chopper and filled into kabab shape. The kababs are cooked in a combi oven, smoked, blast-frozen, vacuum-packed and passed through a metal detector before going to cold storage. The DPR plans 500 kg of kabab a day and counts 1 kg of kabab from 1.83 kg of raw meat.
Capacity: 150 MT of seekh kabab a year (500 kg a day), 300 days of 10 hours. Planned at 55%, 65%, 75%, 90% and 100% of capacity in years 2–6. Raw meat needed: 504.2, 595.8, 687.5, 825 and 916.7 kg a day at those levels.
§2Is it right for you?
Who it is for
A meat trader, butcher-shop chain or frozen-food maker with cold-chain access and restaurant buyers.
Who it is not for
Someone without reliable power backup and refrigerated transport.
Advantages
- Frozen ready-to-cook snacks are growing in cities
- High value per kg — ₹700 in the DPR
- Restaurants and caterers buy steady volumes
- Same line can make other minced-meat products
Drawbacks
- Working capital need is far larger than the fixed cost
- Needs an unbroken cold chain from plant to shop
- Strict meat hygiene rules and inspections
- Metal detector and blast freezer are costly (₹8.5 L together)
Skills you need
- Meat selection, cutting and cold handling
- Spice blending for a steady taste
- Cooking, freezing and vacuum packing
- Food safety (HACCP) and cold-chain sales
Why difficulty 4/5: Meat safety, a cold chain and heavy working capital all at once.
§3Market
Who buys
- Restaurants, hotels, bars and caterers
- Supermarkets and frozen-food shops
- Quick-commerce and online meat sellers
How it sells
- Frozen-food distributors with reefer vans
- Direct supply to restaurants and caterers
- Tie-ups with online meat and grocery apps
Good to know
- The DPR assumes an average selling price of ₹700 a kg.
§4Raw material & machinery
| Item | Qty | Cost |
|---|---|---|
| Cold room (10,000 kg capacity) | 1 | ₹6 lakh |
| Meat band saw (100 kg/hour) | 1 | ₹0.85 lakh |
| Meat mincer (100 kg/hour) | 1 | ₹0.8 lakh |
| Bowl chopper (100 kg/hour) | — | ₹0.6 lakh |
| Combi oven (100 kg/hour) | 1 | ₹2.25 lakh |
| Meat filling machine (100 kg/hr) | 1 | ₹1.2 lakh |
| Industrial meat smoking machine | 1 | ₹0.35 lakh |
| Vacuum packaging machine | 1 | ₹0.9 lakh |
| Metal detector machine | 1 | ₹4.5 lakh |
| Blast freezer | 1 | ₹4 lakh |
| Accessories | 1 | ₹1.2 lakh |
From: NIFTEM-Thanjavur (IIFPT) PMFME model DPR — Meat Seekh Kabab
- Raw meat₹170 a kg in the DPR; 1.83 kg for 1 kg of kabab
- Spices, salt and bindersblended into the mince
- Vacuum pouches and cartonspackaging ₹5.78 L in year 2 in the DPR
From: NIFTEM-Thanjavur (IIFPT) PMFME model DPR — Meat Seekh Kabab
§5Licences & registration
- Udyam registration
- GST registration
- FSSAI licence for meat and meat products
- No-objection certificate from the local body for meat handling
- State Pollution Control Board consent
- Legal Metrology registration for packaged goods
Start it in your state
Pick your state: today’s cost, central + state subsidy, raw material, land and help, on one page.
§6Schemes & subsidies
- PMFMECentralUnclear35% subsidy, up to ₹10 lakh
- CGTMSECentralActiveNo collateral, up to ₹10 crore
- MudraCentralActiveLoan up to ₹20 lakh, no collateral
At ₹52.33 lakh the project is above PMEGP's ₹50 lakh ceiling; PMFME gives a 35% credit-linked grant capped at ₹10 lakh (the DPR counts ₹10.0 L), and a CGTMSE-backed loan can cover the large working capital.
§7Money
How the investment is worked out: Building 47 × 28 × 12 ft ₹4.5 L + plant and machinery ₹22.65 L + utilities and fittings ₹0.8 L + other fixed assets ₹0.9 L + pre-operative ₹0.90 L + contingencies ₹1.20 L + working capital margin ₹21.38 L = ₹52.33 L, as printed in the Project at a Glance and section 2.10.
Working capital: Working capital gap ₹85.52 L, ₹101.07 L and ₹137.83 L in years 2–4; margin money (25%) ₹21.38 L, ₹25.27 L and ₹34.46 L; bank finance ₹64.14 L, ₹75.81 L and ₹103.37 L. Meat stock and credit to buyers drive this.
Year not printed on the DPR (the PMFME scheme began in 2020) — check current machinery prices.
§8Export potential
Export council / board: APEDA
- Meat product exports need an APEDA-registered and approved plant.
- The DPR prints no HS code — look up the exact code in the DGFT ITC-HS schedule before you quote to a foreign buyer.
§9Risks — where people fail
- Bacterial contamination or a product recall
- Cold-chain break in power cuts or transport
- Meat price swings
- Local restrictions on meat trade
§1030 / 60 / 90-day plan
A general plan that applies to any business. A plan for this business will be added after research.
- Days 1–30: Visit a working frozen meat seekh kabab unit, ask 10 buyers about price and quantity, and get quotations from 3 suppliers.
- Days 31–60: Udyam and the licences you need (Udyam registration, GST registration), a project report (DPR), and the scheme or loan file.
- Days 61–90: Space and machines, trial production, and first deliveries to 10 customers.
§11Who to connect with
§12Watch
There is no episode on this business yet. Shows are coming soon on the Podcast page.
Want to start Frozen Meat Seekh Kabab?
DPR, loan file or registration — ask us on WhatsApp.
¶Sources
Data review: 6 October 2026. Spotted a mistake? Report it. For information only — not legal or financial advice.