Beef you can trust
end-to-end control at every stage of processing
antibiotics
antibiotics
flavor enhancers
flavor enhancers
dry meat
dry meat
shelf life
up to
25
0
days
for chilled products
up to
365
0
days
for frozen products
controlstages
Veterinary and sanitary checks of incoming animals; verification of origin, vaccination, and health records. Visual inspection for diseases, injuries, and general condition. Weighing and fatness grading.
Veterinary examination before slaughter, body temperature measurement, assessment of behavior and external signs. Control of technological breaks and pre-slaughter holding conditions.
Monitoring stunning and bleeding procedures, temperature regimes, and process timing. Veterinary-sanitary inspection of carcasses and organs at each stage of dressing.
Verification of evisceration, hide removal, splitting into halves, and compliance with hygiene requirements. Temperature control in workshops and work areas.
Monitoring temperature and humidity in aging chambers, controlling process duration, organoleptic evaluation at different maturation stages.
Compliance with cutting schemes and meat grading; sanitation of tools and equipment. Weighing and proper labeling of products.
Microbiological testing of raw materials and finished products; chemical composition analysis and organoleptic checks.
Compliance of packaging materials with safety requirements; accuracy of labeling and shelf-life marking. Seal integrity and product appearance control.
Temperature monitoring in cold rooms, product compatibility, and sale terms. Sanitary control of transport and proper loading conditions.
certificates & licenses
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