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Meat curing is one of those old-school techniques that never really went away. And honestly… it’s not hard to see why. Curing takes fresh meat and turns it into something bigger than the sum of its parts—think bacon, ham, salami, pepperoni, pancetta, corned beef. These aren’t just “preserved meats.” They’re signature products with their own flavor, texture, and identity. Even with modern refrigeration, curing is still everywhere in meat processing. Why? Because curing isn’t only about shelf life. It’s also about taste, appearance, and consistency. And today, curing blends tradition with technology. We still dry-cure meats the old way in many parts of the world—but we also use brines, injection systems, and vacuum tumblers to deliver predictable results at scale. Let’s break it all down in a way that makes sense. Hand mixing curing salt into ground meat—an essential step for even distribution, proper binding, and consistent flavor in sausage making. What Is Cure? (Demystifying Cures) Let’s clear something up right away: “cure”  isn’t some mysterious meat wizardry. A cure preservative (often called curing salt or pink salt) is basically a carefully measured blend of salt + sodium nitrite , and sometimes sodium nitrate , used to preserve meat and fish. So what’s it doing in there? A few big jobs at once: it draws out moisture, slows down harmful bacteria (including the nasty one behind botulism), helps build that classic cured flavor, and gives cured meats their familiar pink/red color. That’s why it’s essential for staples like bacon, ham, and many sausages—it helps create an environment that microbes don’t enjoy living in, which extends shelf life and boosts food safety. Key Functions (What Cure Actually Does) Preservation:  Salt and nitrites work together to inhibit bacterial growth—especially Clostridium botulinum, which is the big safety concern in certain meat products. Flavor:  Adds that distinct savory “cured” / “hammy” taste you expect from bacon or ham. Color:  Helps create and stabilize the signature pink/red hue, because nitrites react with myoglobin in the meat. Texture:  Salt is the original “binder.” When you mix ground meat with salt (and spices), it starts to get tacky and stick together like glue because the salt pulls proteins to the surface—those proteins are a big part of what helps sausage bind, hold together, and slice nicely. Cure #1 (The Classic Pink Salt) Cure #1 is the most common curing blend you’ll run into, and it’s basically the “everyday workhorse” of meat curing. It’s made with 6.25% sodium nitrite , mixed into salt so it can be used safely and evenly in recipes. That 6.25% matters because nitrite is incredibly powerful in tiny amounts—so Cure #1 gives you a standardized, reliable way to add the right dose without overdoing it. The main purpose of Cure #1 is to support short curing times , which makes it perfect for meats that will be cooked, smoked, or hot-processed and eaten sooner rather than later. Think bacon, ham, cured sausages, and many deli-style meats. In short: if you’re curing something for days (not weeks or months), Cure #1 is usually the one you want—and if you’re looking for a reliable option, check out our Wiberg Super Cure below. A selection of cured and smoked meats—including bacon, ham, and sausage—showcasing the rich color, flavor, and texture achieved through proper curing. Why Nitrites Matter (Even in Small Amounts) Nitrites aren’t just there for tradition—they’re doing real work: Helps prevent botulism  in certain curing environments Creates that classic cured taste Locks in the pink/red color  instead of letting meat turn dull or gray Bottom line: nitrites play a key role in safe curing, while also shaping the flavor and color we expect from cured meats. “Nitrite-Free” Alternatives (The Truth Behind the Label) Here’s where things get a little sneaky. When you see products labeled “uncured”  or “nitrite-free,”  they’re often not  truly free of nitrites. Instead of using sodium nitrite directly , many brands use natural sources of nitrates like: Celery powder or celery juice powder Beet powder Other plant-based curing blends These ingredients naturally contain nitrates , which can convert into nitrites  during processing (often with the help of starter cultures). So the meat still ends up with nitrites—it’s just coming from a different source. So while “naturally cured” sounds cleaner on paper, the end result often functions very similarly in terms of preservation, color, and flavor. The label may change… but the chemistry doesn’t magically disappear. Cure #2 (For Long Cures & Dry-Cured Meats) Cure #2 is the curing blend you reach for when you’re playing the long game. It’s designed for dry-cured and long-cured products —the kind that hang for weeks or even months—like salami, pepperoni, prosciutto, and other fermented or air-dried sausages . What makes Cure #2 different is that it contains both sodium nitrite and  sodium nitrate . Think of it like a two-stage curing system: Nitrite  gets to work right away, helping with early protection, flavor, and color. Nitrate  acts like a backup supply that slowly breaks down into nitrite over time, keeping the curing process active during long aging periods. That “slow release” is the whole point. With long curing times, you need protection that lasts—not something that burns out early. Measuring curing salt on a digital scale—accuracy is key to ensuring safe, consistent results in cured meats. How Much Cure Do You Use? This is where things need to be simple—and accurate. A common, practical guideline is: 3 grams of Cure #1 per kilogram of meat That puts you in a safe, effective range for most cured and smoked products. Cure #1 is blended with salt so it can be measured easily and used consistently—because even small differences matter. Still working in pounds? Here’s the quick version: 10 lb of meat ≈ 4.5 kg That works out to about 13–15 grams of cure Or roughly 1 level tablespoon per 10 lb of meat It’s a handy shortcut—but if you want consistent results every time: Use a digital scale. Common Mistakes to Avoid When Curing Meat Curing isn’t complicated—but there are a few common mistakes that can throw off your results fast. If you avoid these, you’re already ahead of the game. Guessing Instead of Measuring This is the big one. Cure isn’t something you eyeball. Too little and it won’t do its job. Too much and you’re outside safe limits. Always measure your cure—preferably with a digital scale. Confusing Curing Salt with Regular Salt “Pink salt” causes a lot of confusion. Curing salt (Cure #1) is not  Himalayan pink salt. One is a curing agent. The other is just seasoning. They are not interchangeable—ever. Thinking Cure = Shelf Life A lot of people assume cure is what preserves meat long-term. Not quite. Cure helps control harmful bacteria, but salt and moisture reduction (drying)  are what actually extend shelf life. You still need proper process—not just cure. Not Adding Enough Moisture (Sausage Making) Dry, crumbly sausage usually comes down to one thing: not enough water. Meat absorbs moisture during mixing, so even if it feels like a lot—it isn’t. Don’t be afraid to add water. It improves texture and binding. Poor Mixing = Poor Texture If your sausage doesn’t bind properly, it won’t slice well and can fall apart. Salt needs to be mixed thoroughly to extract proteins and create that “sticky” texture. Mix until the meat becomes tacky—that’s what you want. Final Thoughts: Keep It Simple, Do It Right Curing might seem complicated at first—but once you break it down, it’s actually pretty straightforward. It comes down to a few key things: Use the right cure for the job Measure it accurately Understand what each ingredient is doing Control your process Get those right, and everything else starts to fall into place. And here’s the thing—curing isn’t just about preserving meat. It’s about building better products. Better flavor. Better texture. Better consistency. That’s why it’s still such a big part of modern meat processing, even with all the technology we have today. If you’re just getting started, don’t overcomplicate it. Start with the basics, follow proven guidelines, and focus on consistency. From there, you can experiment, refine, and develop products that stand out. At the end of the day, curing is one of the most powerful tools you have in meat processing—and when it’s done right, the results speak for themselves. Join Our Newsletter and Follow Us on Facebook Stay connected with Jarvis Canada! Subscribe to our bi-weekly newsletter  to keep up-to-date with exclusive sales, special promotions, and insightful blogs on industry trends and Jarvis innovations. Also, be sure to follow us on Facebook  for frequent updates on exciting deals, promotions, new blogs, and opportunities to win fantastic free prizes! About Jarvis Canada Jarvis Canada Ltd www.jarviscanada.com 4650 112th Ave. S.E. Calgary, Alberta, T2C 2K2 Phone: (403) 236-5350 Email: info@jarviscanada.com Notice:  All trademarks and brand names belong to their respective owners. Use of these names does not imply any connection or endorsement. This content and other digital marketing for Jarvis Canada is Dream Powered .

Give the gift of sharpness, craftsmanship, and pure holiday joy this season. Christmas is finally here! And at Jarvis Canada, we know the best gifts aren’t wrapped in glittery bows—they’re crafted from polished steel, razor-sharp edges, and tools that make every day in the kitchen or butcher shop a little easier. Whether you're shopping for a hardworking butcher, a passionate home chef, or even treating yourself (you deserve it!), we’ve gathered our top picks to make your holidays merry, bright, and beautifully sharpened. Let’s dive into the festive goodness! Wrapped with care, ready for Christmas cheer. Keep Their Edges Merry & Bright: Sharpening & Honing Essentials Every great knife needs a little love. These sharpening must-haves bring edge maintenance to a whole new level—and yes, they make fantastic gifts! Victory 30 cm Polished Flügel Steel This polished steel is perfect for someone who hones often and wants a gentle, blade-friendly touch. With its smooth surface and ergonomic handle, it keeps knives aligned without taking off too much metal. A thoughtful gift for any professional or home cook who loves their knives as much as their holiday dinner! Flügel 300 Fine Steel – 30 cm Need something a little more precise? This fine-cut honing steel is the dream tool for butchers and chefs who demand sharpness every single day. It’s reliable, durable, and designed for long-lasting performance. 35 cm Oval Butcher’s Steel This one brings serious festive flair with its classic blue handle! The oval shape boosts contact area, helping blades get razor-sharp faster. A wonderful Christmas surprise for anyone who hones larger knives. RH Preyda Triad Sharpening System Now this is the ultimate  sharpening gift. With three honing stones, constant oil lubrication, angle guides, and a heavy-duty case, it’s a full professional system wrapped into one amazing present. Perfect for the craftsman who loves precision! Carving tender, juicy slices of ham with precision—perfect presentation for a holiday feast. Knives That Make Holiday Meals Shine There’s just something magical about cooking during the holidays! The kitchen fills with warmth, laughter, and the incredible aroma of Christmas roasts, smoked meats, and fresh seasonal ingredients. And the right knife can turn every slice, chop, and carve into a moment of pure joy. Whether you're gifting a hardworking butcher, a passionate home cook, or treating yourself to an upgrade, these knives are built to make holiday prep easier, smoother, and a whole lot more fun. Let’s unwrap the blades that bring sparkle to every festive feast! Ham & Roast Knives: Make Your Holiday Carving a Breeze Victory 30 cm Ham Slicer Knife Long, smooth, and unbelievably precise. This knife makes slicing ham, brisket, or roast beef feel effortless—and results look picture perfect for the holiday table. Chef’s Knives: Everyday Heroes for the Holiday Kitchen Victory 18 cm Santoku Chef’s Knife Lightweight, balanced, and razor sharp—perfect for slicing veggies, mincing herbs, or prepping proteins for the Christmas feast. Victory 20 cm Wide Chef’s Knife A classic chef’s knife with a wider blade to provide extra knuckle clearance and better control. A fantastic all-rounder for home cooks and professionals alike. Boning Knives: Precision for Processing & Butchery Victory 6.5" Stiff Curved Wide Boning Knife A powerful, sturdy blade made for heavy-duty boning. Perfect for breaking down beef, pork, and lamb with total confidence. Victory 6" Flexible Curved Narrow Boning Knife A flexible, narrow blade that glides around joints, bones, and delicate cuts. Ideal for poultry, fish, and fine trimming work. Perfect Pairing: Victory Leather Boning Sheath (Up to 17 cm) Because great knives deserve great protection! This premium leather sheath keeps boning knives secure, protected, and ready to travel. A stylish and practical stocking stuffer for butchers and hunters. A sharp fillet knife in action—cleanly preparing fresh fish into boneless fillets for the table. Fillet Knives: Smooth, Clean Cuts for Fish & More Victory 8" Straight Filleting Knife A mid-width, straight blade that handles a wide variety of fish species. Strong yet flexible—perfect for everyday filleting and boning tasks. Victory 8.5" Fillet Knife (Rounded Tip) Rounded tip, medium width, and excellent control! A favourite for producing delicate, clean fillets whether the catch is big or small. Perfect Pairing: Victory Small Leather Sheath The ideal sheath for protecting smaller blades like fillet knives, Rabbiters, Drop Points, and Small Curved boners. Great for on-the-go use in the field or shop! Sausage Maker’s Stocking Stuffer Jarvis Canada 3-Prong Sausage Pricker A simple but super effective tool! Removes unwanted air pockets for perfect sausages every time. It’s a small gift with huge value—ideal for hobbyists and pros. Give a Gift That Lasts Beyond the Holidays This season, treat someone you love (or yourself!) to tools built for craftsmanship, precision, and pride. From beautifully honed edges to professional-grade knives, Jarvis Canada has the perfect Christmas gifts for anyone who works with meat, seafood, or culinary craft. Wishing you a joyful holiday season filled with warmth, great meals, and the tools that make every cut count. Merry Christmas from all of us at Jarvis Canada! Join Our Newsletter and Follow Us on Facebook Stay connected with Jarvis Canada! Subscribe to our bi-weekly newsletter  to keep up-to-date with exclusive sales, special promotions, and insightful blogs on industry trends and Jarvis innovations. Also, be sure to follow us on Facebook  for frequent updates on exciting deals, promotions, new blogs, and opportunities to win fantastic free prizes! About Jarvis Canada Jarvis Canada Ltd www.jarviscanada.com 4650 112th Ave. S.E. Calgary, Alberta, T2C 2K2 Phone: (403) 236-5350 Email: info@jarviscanada.com Notice:  All trademarks and brand names belong to their respective owners. Use of these names does not imply any connection or endorsement. This content and other digital marketing for Jarvis Canada is Dream Powered .

No two meat plants are exactly alike — and that’s why Jarvis builds splitting equipment for every operation, every need, and every budget . Whether you’re processing a handful of hogs a day or hundreds of beef carcasses an hour, we’ve got a saw designed to match your pace, power source, and price point. Our lineup covers the full spectrum. Need high-horsepower muscle for big beef? The Buster 5  or Buster 4  electric bandsaws deliver raw power and precision for large carcasses. Running a high-speed pork line? The Buster 6  or SEC-400  circular saw will keep up with the fastest split stations in the industry. Managing a regional abattoir or mixed-species plant? You’ll love the flexibility of our H080 bandsaw  or the lightweight Wellsaw series , available in both electric and pneumatic versions. That’s the beauty of Jarvis — you don’t have to overbuy or compromise. You can choose the right tool for your throughput and budget without giving up quality. Every saw we make, from our smallest Wellsaw to our largest Buster, carries the same Jarvis DNA: rugged construction, precise cutting, and long-term reliability. When you upgrade to Jarvis, you’re not just getting a saw — you’re getting a partner in performance. We help you split smarter, work faster, and get more from every carcass. A meat plant operator uses a Jarvis electric bandsaw to split a beef carcass cleanly down the backbone Matching the Right Saw to Your Operation Not sure where to start? Here’s a quick guide: Large Beef Processors: Go with the Buster 5. Its raw power, long throat, and steady precision make it perfect for steers, bulls, and oxen. If you’re handling high volumes, it’s the heavy-duty choice that won’t slow down. Mid-Sized Beef or Mixed Operations: The Buster 4 gives you serious cutting power in a slightly smaller frame. It’s ideal for plants processing both beef and hogs or for those who need a reliable all-around splitter that just keeps going. High-Speed and Industrial Pork Lines: Choose the Buster 6 for fast, continuous splitting — up to 400 hogs per hour. Need extra clearance for large sows or boars? Step up to the Buster 6ST, with its stretched throat and same dependable 3 hp motor. For the highest-throughput plants running at full capacity, the SEC-400 circular saw is built to keep pace — processing up to 750 hogs per hour with clean, controlled cuts and minimal bone dust. Regional Abattoirs or Mixed-Species Plants: The H080 electric bandsaw is the perfect balance of versatility and economy. It can handle both beef and pork at moderate volumes and runs on either single- or three-phase power, making it great for smaller facilities. Custom Butchers or Low-Volume Operations: Look to the Wellsaw 404 or Wellsaw 444. These handheld reciprocating saws offer control, precision, and easy handling for a fraction of the price of a bandsaw. If you prefer air power, the pneumatic 424 or 464 versions deliver the same performance without electricity — perfect for wet-floor environments. Every plant is different — and Jarvis has the right solution for every size, species, and workflow. Heavy-Duty Electric Bandsaws – The Buster Series Buster 5 (Model Buster V) Meet the powerhouse of beef processing! The Jarvis Buster 5 is made for large beef operations  that handle big animals like steers, bulls, and oxen. With a 5-horsepower motor and nearly 20 inches of cutting throat, it slices through dense backbones with ease. You can split up to 180 beef sides per hour  — all while maintaining perfect alignment cut after cut. Its oil-bath gear drive keeps things running smooth, and the ultra-thin guide rail maximizes yield by minimizing meat loss. If you’re running a high-capacity beef plant , this is your go-to splitter. Pure muscle, pure reliability. Buster 6 (Model Buster VI) Built for high-volume pork plants , the Buster 6 delivers speed and comfort all day long. Weighing just 63 kilograms, it’s light enough for operators to maneuver easily but powerful enough to split up to 400 hogs per hour . Its built-in hot-water sanitizing system keeps the blade clean during operation — a huge plus for hygiene. The adjustable front wheel keeps the blade tracking straight, extending blade life and keeping maintenance low. If you’re running a modern pork line , the Buster 6 will keep pace with even the fastest throughput. Buster 6ST (Stretched Model) Need to split large sows, boars, or oversized hogs? The Buster 6ST gives you the same 3 hp motor as the Buster 6, but with a longer 23.1-inch cutting throat . That extra clearance makes all the difference when you’re processing heavier carcasses. It’s ideal for plants handling mixed hog sizes  or occasional beef — offering flexibility without sacrificing performance. Think of it as the best of both worlds: same speed, bigger reach! Buster 4 (Model Buster IV) The Buster 4 is the classic workhorse that’s been trusted by major North American processors for years. With a 3.3 hp motor and proven design, it can handle 160–180 cattle per hour  or tackle hogs just as easily. It’s perfect for mid-sized plants  processing both species. Durable, dependable, and easy to clean — this saw is for operators who want one reliable machine that can do it all. Model H080 Electric Bandsaw Smaller plant? Mixed species? Limited power supply? The H080 is your best friend. This compact 2 hp electric saw can process 400 hogs or 120 beef carcasses per hour  and runs on single- or three-phase power. It’s lightweight, maneuverable, and budget-friendly — but still built with the same Jarvis quality and long blade life (up to 800 hogs per blade!). For regional abattoirs or multi-species processors , the H080 offers unmatched versatility. High-Throughput Circular Splitting Saw – SEC-400 When maximum speed is the name of the game, the Jarvis SEC-400 steps in. This electric circular splitting saw  can process up to 750 hogs per hour , easily keeping up with the fastest kill lines in the industry. Its 5 hp motor drives a rotating circular blade that cuts clean and straight every time — reducing bone dust and giving you a polished split. Choose from 16- or 18-inch blades  to suit your carcass size. The SEC-400 is built for industrial pork processors  who demand nonstop reliability, precision, and hygiene. The sealed motor resists water and dust, while optional electric or mechanical braking systems stop the blade fast between cuts. Simply put — if you want the best-performing circular saw in the business, this is it. Reciprocating Splitting Saws – The Wellsaw Series Wellsaw 404 Lightweight, fast, and precise — the Wellsaw 404 is a favorite among custom butchers and small processors. With a 1 hp motor and a weight of just 10 pounds, it’s perfect for splitting smaller carcasses, veal, or hogs  without the bulk or cost of a large bandsaw. It’s also excellent for forequartering, brisket opening, or trimming , offering detailed control in tight spaces. And here’s the best part — the 404 delivers professional, clean cuts for a fraction of the price of a full-size bandsaw.  It proves you don’t need massive equipment to get big results — just the right tool for the job! Wellsaw 444 When you need more power without giving up control, the Wellsaw 444 delivers. It’s a 2 hp electric reciprocating saw designed for beef quarters and thick bone cuts . Heavier-duty than the 404 but still nimble, it’s ideal as a secondary splitter  or for rework on the kill floor. Many plants pair the 444 with a main bandsaw — the perfect combo for handling both large and fine cutting tasks. Pneumatic Wellsaws (Models 424 & 464) Prefer to run on air instead of electricity? Jarvis has you covered. The pneumatic 424 (light-duty) and 464 (heavy-duty) Wellsaws deliver the same performance without electric components. They’re ideal for plants with compressed air systems  or facilities focused on sanitation and operator safety. Pneumatic saws also stay cool during long shifts, making them a smart choice for continuous work in wet environments. Split Smarter with Jarvis A clean, accurate split is the start of a clean, efficient process. Whether you’re upgrading your kill floor or building a new facility, Jarvis Canada offers the splitting equipment to take your operation to the next level. From high-horsepower bandsaws that roar through beef backbones to lightweight Wellsaws that make detailed work feel effortless — every Jarvis tool is built for performance, durability, and safety. It’s time to split smarter. Contact Jarvis Canada today to talk about the best saw configuration for your plant — and see how much more efficient your line can be! Join Our Newsletter and Follow Us on Facebook Stay connected with Jarvis Canada! Subscribe to our bi-weekly newsletter  to keep up-to-date with exclusive sales, special promotions, and insightful blogs on industry trends and Jarvis innovations. Also, be sure to follow us on Facebook  for frequent updates on exciting deals, promotions, new blogs, and opportunities to win fantastic free prizes! About Jarvis Canada Jarvis Canada Ltd www.jarviscanada.com 4650 112th Ave. S.E. Calgary, Alberta, T2C 2K2 Phone: (403) 236-5350 Email: info@jarviscanada.com Notice:  All trademarks and brand names belong to their respective owners. Use of these names does not imply any connection or endorsement. This content and other digital marketing for Jarvis Canada is Dream Powered .

Jarvis Canada supplies the world's best power tools and equipment for meat and poultry processing. Supporting the Canadian meat industry since 1963. CANADA Your Trusted Source for Advanced Meat Processing Solutions Jarvis Canada supporting the Canadian Meat Industry since 1963. Supplier of the worlds best power tools & equipment for the processing of meat & poultry. Shop Now Newsletter Get the latest insights in your inbox Subscribe We Are In Your Area, Coast-to-Coast Coverage Our mobile sales reps operate across Canada. Whether you're in Atlantic Canada—including regular visits to Nova Scotia—or provinces like Alberta, BC, Saskatchewan, and Manitoba, we've got you covered. Jarvis Canada’s Mobile Sales Representatives are on the road and ready to visit your business, ensuring you receive processing solutions, personalized consultations, and expert advice exactly when you need them most. ✔ Personalized Face-to-Face Service: Real conversations mean tailored solutions. ✔ Technical Expertise: Our reps undergo specialized training and regular monthly meetings, ensuring they're always up-to-date. ✔ Immediate Solutions: Whether it's product demos, basic repairs, or problem-solving, our reps handle it efficiently on-site. If you would like our sales rep to reach out to you, please fill out a contact form. Contact Form Learn More Professional Sharpening Service At Jarvis Canada, we’ve invested in specialized CNC machinery and dedicated setups for each type of blade. This ensures every sharpening service brings your tools back to their original factory profile, giving you the same precision and performance as when they were new. Our sharpening service covers a wide variety of blades used in meat processing and beyond — from circular saws and skinner blades to grinder plates, knives, and more. If you want to see everything we handle, head over to our sharpening service page. There, you’ll find the full list of blades we sharpen along with pricing details to help you plan your next service. Contact Form Learn More Equipment Repairs You Can Trust Our skilled technicians diagnose, repair, and restore a wide range of processing equipment. From saws and stunners to grinders and skinners, we service both common and specialized tools. Using proper replacement parts and factory-level precision, we make sure your tools perform like new. Mesh Repair Services Protective ringmail mesh — gloves, aprons, tunics — is vital for worker safety. But with daily use, it can suffer from broken rings, wear, and damage. Instead of replacing expensive PPE outright, our mesh repair service restores integrity and extends the life of your gear. Contact Form Learn More Our Partners Popular Products PAS Type C .22R (5.6mm) Non-Penetrating Poultry Stunner 6" (15cm) Stiff Curved Wide Boning Knife Stainless Steel "S" Hooks Stainless Steel Trolley Hooks Stainless Steel Hog Gambrels Rabbiter Steel w Ring & Bar 10.5" (25cm) Steak Knife PAS Type P .22R (5.6mm) Penetrating Stunner Plastic Chain Model TBG 100 Electric Stunner Poly Bone Dust Scraper Flat Knife Scabbards 6.5" (17cm) Stiff Curved Wide Boning Knife - Hollow Ground Beef Weasand Clips Sterilizing Heating Elements (1100V or 1150V) 6" (15cm) Skinning Knife 1 2 3 4 5 Recent Articles Shop Jarvis Products Model Buster 6 Electric Splitting Bandsaw Model USSS-22A Pneumatic Non-Penetrating Stunner Model USSS-2 Pneumatic Non-Penetrating Stunner Model USSS-21 Pneumatic Captive Bolt Stunner Model USSS-1 Pneumatic Captive Bolt Stunner Model 444 Electric Reciprocating Wellsaw Model 404 Electric Reciprocating Wellsaw Jarvis .25R PAS Stunner Powerloads(Ammo) Jarvis Custom-Sized Bandsaw Blades Jarvis .22R PAS Stunner Powerloads(Ammo) AST 106 PAS Stunner Tester BA-BOOM .25R (6.3mm) Euthanasia Tool PAS Type P .25R (6.3mm) Penetrating Stunner PAS Type P .22R (5.6mm) Penetrating Stunner PAS Type C .22R (5.6mm) Non-Penetrating Poultry Stunner PAS Type C .25R (6.3mm) Heavy-Duty Non-Penetrating Concussion Stunner PAS Type C .25R (6.3mm) Heavy-Duty Penetrating Stunner with Handle PAS Type C .25R (6.3mm) Heavy-Duty Penetrating Cow and Bull Stunner PAS Type C .25R (6.3mm) Clamp Retained Penetrating Stunners Model VC Sow Bung System Model ES-4 Low-Voltage Beef Stimulator Model 30CL-3 Hydraulic Horn Cutter Model 425-20 Hydraulic Hock Cutter Model 425-16 Hydraulic Hock Cutter Model 423-17 Pneumatic Brisket Scissor Model PFI-1 Pneumatic Picking Finger Installer Model PFC-1 Pneumatic Picking Finger Cutter Model SEC-400 Electric Circular Splitting Saw Model VC Hog Bung System Model HBD-1 Pneumatic Bung Remover Beef Sheep Poultry Pork Seafood Butcher Supplies Services Contact Us First name Last name Email Phone Message Submit Thanks for submitting!

Leading Canada in advanced meat processing tools and automation with world-class service and over 100 years of Jarvis innovation. OUR MISSION Our mission is to reinvent how food is processed by combining time-tested craftsmanship with cutting-edge technology. We are dedicated to supporting Canada’s meat industry with tools that enhance worker safety, animal welfare, and product quality. By continuously innovating in areas such as stunning, hide removal, cutting, and automation, we aim to make food processing more sustainable and efficient. Above all, we strive to empower our customers with reliable equipment and unmatched service to help feed communities across the country and around the world. ABOUT US We're Jarvis Canada At Jarvis Canada, we are proud to be part of Jarvis Products Corporation, a global leader in meat processing innovation with more than a century of expertise. We provide Canadian meat processors with high-performance tools, equipment, and automation systems designed to improve safety, efficiency, and yield. From handheld saws to advanced machinery, we bring world-class solutions to every scale of operation. OUR STORY Jarvis’s story began in 1901, when Charles L. Jarvis purchased a small hardware maker in Hartford, Connecticut. The company originally produced simple household tools like nutcrackers and nutpicks, but its focus on precision machining laid the foundation for bigger things to come. By the mid-20th century, under new leadership and growing expertise, Jarvis shifted toward meat processing equipment — a move that would reshape the industry. In the 1950s, engineer Vincent Volpe helped pioneer the company’s first breakthrough: a pneumatic hide-removal knife that revolutionized cattle processing by replacing slow, manual skinning with a faster and more efficient method. From that moment on, Jarvis became synonymous with innovation, developing humane stunning devices, rugged power saws, and eventually robotics that redefined efficiency and safety in meat plants worldwide. Today, through Jarvis Canada, this legacy continues. We bring over a century of engineering excellence and family leadership to the Canadian meat industry, offering everything from handheld tools to advanced automation systems. Our story is one of constant reinvention — always striving to make food processing safer, faster, and more sustainable. Learn More

Learn how Jarvis Canada Ltd. collects, uses, and safeguards personal data. Read our Privacy Policy for information on cookies, data storage, and your rights. PRIVACY POLICY Effective Date: December 1st, 2024 Jarvis Canada Ltd. (“Jarvis Canada,” “we,” “us,” or “our”) is committed to protecting the personal information of our website visitors, customers, and partners. This Privacy Policy explains how we collect, use, disclose, and safeguard your information when you use our website (“Site”) and Services. By accessing or using the Site and Services, you agree to the terms of this Privacy Policy. If you do not agree, please do not use our Site or Services. Information We Collect Personal Information Provided by You Account Registration: Name, email address, company name, phone number. Quote & Purchase Details: Shipping addresses, billing details, payment information, and related purchase preferences. Communication: Information you provide when you contact us or subscribe to our newsletters. Automatically Collected Information Technical Data: IP address, browser type, device information, operating system, and referring URLs. Usage Data: Pages viewed, links clicked, time spent on each page, and other analytical data. Cookies and Tracking We use cookies, web beacons, and similar technologies to gather information about your online activity on our Site. You can control cookies through your browser settings. Disabling cookies may affect Site functionality. How We Collect Information Direct Interactions Via forms you complete on our Site, chat support, email subscriptions, and quote requests. Automated Technologies Through cookies, server logs, and analytics tools that capture usage data. Third-Party Integrations We may integrate with Wix Studio APIs, payment gateways, and analytics services that also collect data automatically. Purpose of Collecting Personal Information We use your information to: Provide and Operate Our Services Facilitate product quotes, orders, and customer support. Improve User Experience Personalize the Site’s content, layout, and functionality. Communicate with You Send confirmations, updates, and other relevant information regarding your account or inquiries. Marketing and Analytics Conduct promotional campaigns, optimize content, and gather performance metrics. Legal and Compliance Comply with applicable laws, regulations, and legal processes. How We Store and Secure Your Information Data Storage Your data may be stored on secure servers maintained by Wix or other authorized hosting providers used by Jarvis Canada. Security Measures We implement industry-standard security measures such as encryption (HTTPS), firewalls, and secure server configurations to protect against unauthorized access, alteration, disclosure, or destruction of your personal information. Retention Period We retain personal data only as long as necessary to fulfill the purposes outlined in this Privacy Policy unless a longer retention period is required or permitted by law. Disclosure of Your Information Service Providers We share information with third parties who perform services on our behalf (e.g., payment processors, shipping companies, marketing platforms). Business Transactions In the event of a merger, acquisition, or asset sale, your information may be transferred to the new owner. Legal Obligations We may disclose information if required by law or to respond to valid requests by public authorities. Consent We will disclose your information to third parties if we have your explicit consent. International Data Transfers Your personal information may be transferred to—and processed in—countries other than your own, including the United States. We take steps to ensure that such data transfers comply with applicable data protection laws. Your Rights and Choices Access and Correction You may request access to or correction of your personal information by contacting us. Opt-Out of Marketing You may unsubscribe from promotional emails by following the instructions in the email or contacting us directly. Cookie Management You can modify your browser settings to limit or block cookies. Erasure You may request the deletion of your personal information where it’s no longer necessary for the purposes collected, subject to legal or contractual restrictions. Third-Party Websites and Services Our Site may include links to third-party websites or services, such as payment gateways or analytics platforms. We do not control these external sites and are not responsible for their privacy practices. Please review their respective privacy policies. Children’s Privacy Our Site and Services are not intended for individuals under the age of majority in their jurisdiction. We do not knowingly collect personal information from minors. If you believe we have accidentally collected such information, please contact us to have it removed. Changes to This Privacy Policy We reserve the right to modify this Privacy Policy at any time. Changes are effective immediately upon posting to the Site. If we make material changes, we will provide a prominent notice on our Site or by other means (e.g., email) prior to the change becoming effective. Contact Us If you have questions or concerns about this Privacy Policy or wish to exercise any of your rights, please contact us at: Email: info@jarviscanada.com Mailing Address: 4650 112th Ave. SE Calgary, Alberta. Canada T2C 2K2 Phone: (403) 236 - 5350 By using our Site and Services, you acknowledge that you have read, understood, and agree to this Privacy Policy.