modern beef production since 2019
Our Capabilities
heads per shift
heads per shift
tons per shift
tons per shift
cans of stew per shift
cans of stew per shift
Our Workshops
Slaughterhouse
Key Processes: Livestock intake, pre-slaughter inspection, stunning, bleeding, and carcass division.
Features: Strict veterinary control, automated humane slaughter lines, and full sanitary compliance.
Result: Obtaining half-carcasses and quarters for further processing and sale.
The slaughterhouse marks the beginning of the production cycle, ensuring high-quality raw material through technology and control at every stage.
ProcessingStages
- Acceptance of healthy livestock with full veterinary approval.
- Humane stunning following ethical and welfare standards.
- Control: Veterinary inspection of each carcass before processing.
- Our value: Responsible attitude toward animals.
- Technological bleeding process.
- Skin removal in hygienic conditions.
- Careful evisceration to prevent contamination of meat.
- Control: Veterinary-sanitary examination of carcasses, heads, and organs. Sorting by fatness category.
- Our value: Product quality and safety.
- Shock cooling: rapid temperature drop to +4°C to suppress bacterial growth and retain freshness.
- Main cooling (aging): carcass holding in controlled chambers at +0°C to +4°C humidity levels.
- Control: Continuous monitoring of temperature and humidity.
- Our value: Quality and natural freshness without artificial accelerators.
- Deboning: dividing chilled carcasses into primal cuts according to anatomical standards.
- Trimming: careful manual or semi-mechanical removal of tendons, tissues, excess fat, membranes, and small bones.
- Control: Sorting by grade and category, visual inspection of trimming quality.
- Our value: Natural quality (100% dry meat without excess moisture).
- Steaks (ribeye, filet mignon, striploin, etc.) — precision cutting by thickness and weight.
- Bones for broth.
- Offal (liver, heart, tongue, etc.).
- Control: Weight, thickness, and appearance checks.
- Our value: Quality and transparency (clear compliance with type and weight).
- Vacuum sealing to extend shelf life and preserve juiciness.
- Use of safe, airtight packaging materials.
- Labeling with complete information: product, grade, weight, date, shelf life, storage conditions, ingredients, GOST/TU, barcode.
- Control: Seal integrity and label accuracy checks.
- Our value: Safety, transparency, and natural quality.
- Cold storage at 0°C…+4°C.
- Loading into refrigerated trucks maintaining temperature mode.
- Control: Temperature monitoring in storage and transport. FIFO/FEFO compliance.
- Our value: Reliability (98% on-time deliveries), quality, and safety to the final customer.