Food safety and quality specialists monitor all stages of the process: cattle unloading, slaughter, cutting, deboning, cut preparation, as well as monitoring customer requirements at each stage.
The HACCP system (Hazard Analysis and Critical Control Points) and the GMP (Good Manufacturing Practices) support our procedures, feeding our Quality Management System.
Our refrigerators are also enabled to carry out tasks following the guidelines of the kosher rite. Currently, the destinations of these cuts are Israel, USA.
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