Valk & Vlees combines craftsmanship and automation with the TREIF HAWK

The TREIF HAWK scans each raw cut of meat and automatically portions products to precise target weights. Whether producing beef tenderloin portions of 180, 200, or 240 grams, the system delivers clean, consistent cuts that closely replicate the precision of an experienced butcher.

Improving efficiency while preserving quality

The modernization of the Valk & Vlees production facility is part of a broader strategy focused on efficiency, scalability, and customization for the various Valk Exclusief hotels.

"We wanted to automate the traditional manual portioning process while maintaining the quality our customers expect," says Myron Poestkoke, Head of Valk & Vlees at Valk Exclusief. "With the TREIF HAWK, we can work faster, more efficiently, and with significantly greater accuracy."

The automated system portions meat to exact specifications with near gram-level precision, giving Valk & Vlees greater control over portion weights while minimizing trim loss and product waste. The company has also significantly increased throughput.

"In approximately two hours, the HAWK can perform work that previously required up to eight hours," Poestkoke explains. "This helps us remain competitive, support future growth, and keep premium meat products affordable for consumers."

A partnership built on expertise and trust

The success of the project was driven by the close collaboration with JBT Marel’s long-standing Dutch partner Sismatec.

For more than 25 years, Sismatec has supported Valk Exclusief with food processing and packaging technologies. When Valk & Vlees began looking for a solution to automate portioning while maintaining its high quality standards, Sismatec worked closely with the team to evaluate requirements, conduct product trials, and optimize the application for their specific production needs.

Before installation, extensive testing was carried out to ensure the final product matched the appearance, consistency, and quality of traditionally hand-cut portions. The optimization process helped fine-tune the system and maximize performance from day one.

"We don't simply sell machines; we help customers find the right solution for their business," says Gerrit Preuter, Account Manager at Sismatec. "For Valk & Vlees, the goal was clear: maintain the craftsmanship of hand-cut meat while improving efficiency and accuracy. Through testing, collaboration, and application expertise, we were able to demonstrate how the TREIF HAWK could deliver exactly that."

The trusted relationship played an important role in the investment decision.

"Our relationship with Sismatec is built on reliability and trust," says Poestkoke. "They understand our business, provide honest advice, and deliver the support we need. When investing in new technology, that confidence is incredibly valuable."

Accurate portioning with less waste

From the outset, the goal was not simply to automate production, but to preserve the quality and appearance of traditionally hand-cut meat portions while delivering greater consistency and efficiency.

Following extensive testing and optimization, the TREIF HAWK now handles the portioning process fully automatically. The system delivers highly accurate weight control, helping Valk & Vlees reduce giveaway and minimize waste while maintaining the premium standards expected by Valk Exclusief hotels. At the same time, production capacity has increased significantly, allowing the team to process more product in less time and make better use of available labor resources.

An additional advantage is the flexibility of the system. The TREIF HAWK can accurately portion a wide variety of products, including slightly frozen pork, enabling Valk & Vlees to maintain consistency across multiple applications while responding efficiently to customer requirements.

"We wanted to achieve a perfect end product, a piece of meat that matches the quality of a hand-cut portion," says Gerrit Preuter, Account Manager at Sismatec. "The challenge was to preserve the craftsmanship while bringing greater precision to the process. If you want a 200-gram steak, you should get a 200-gram steak."

Preparing for the future

For Valk Exclusief, innovation is focused on balancing operational efficiency with the ability to deliver customized products to its hotels.

"Customization remains our top priority because it is what our customers demand," says Poestkoke. "At the same time, we want to maximize productivity with our existing workforce and make daily work easier for our employees."

As labor availability and production efficiency continue to challenge food manufacturers around the world, automation solutions such as the TREIF HAWK are helping processors maintain quality, improve yields, and prepare for future growth.

With the successful implementation of automated portioning, Valk & Vlees continues to explore new opportunities to streamline production while preserving the craftsmanship that defines its products.

Read the full customer story on the Valk Exclusief website.