Biofilms in meat processing environments were characterized for their presence of microorganisms and matrix components (e.g. extracellular carbohydrates, proteins and eDNA). Single isolates were subjected to whole genome analysis and their biofilm-forming ability in a static mono-species biofilm model was elucidated. This study will help to gain important knowledge about biofilms in the food processing environment, providing data for future biofilm intervention and control strategies.