In our meat factory, we pay special attention to hygiene conditions, domestic and European Union regulations and legislation. Production processes are carried out under constant official veterinary supervision. We have been operating our HACCP system since 2007, and we will also regulate food safety from 2021 using the international IFS Food standard.
Approved daily capacity of the slaughterhouse:
cattle for slaughter
cutting, boning and packaging of meat
minced and prepared meat
frozen storage of meat
The slaughtering hall is located on the upper floor of the building. The by-products generated during the slaughter process are immediately transferred through a closed system to the lower waste processing floor at the place of origin, leaving the food path. In this way, product contamination can be avoided and the growth of microorganisms can be prevented, which are decisive microbiological factors of the quality, shelf life and consumability of products. Hazardous waste is handled with special care and is transported and disposed of by our contractual partner.
After technological processes of slaughtering carcasses are moved to cooling rooms for pre-chilling. There are four cooling rooms suitable for carcasses. After quartering process beef quarters are chilled in cooling rooms developed on the same floor.
Deboning and meat processing hall is located on the lower floor of the plant. Bone-in quarters are released from the upper floor on a conveyor track. After deboning process meat parts are packaged according to the customer's needs. Beef meat products are mainly sold vacuum-packed, pre-chilled and frozen.