Our modern cutting room is able to process up to 3.5 t of meat per hour. Our method meets the strictest European Union standards, allowing us to export our products to all EU member states.
The high quality of the end product is guaranteed by the HACCP functional system, the regular checking and logging of temperatures around the cutting room and storage areas, and last but not least strictly recording and maintaining specified temperatures during transportation.
We have two modern tunnel freezers with processing capacities of 5t and 2t for freezing packed meat. The meat is frozen at extremely low temperatures (up to – 40°C) and over a relatively short period of time. In this way ice crystals are prevented from forming in the meat cells, which could result in a loss of juice when thawing or other degradations to the meat.
The frozen meat is stored in cold storage rooms. We have a total of four cold storage rooms, each with a volume of 1 000 m3. We can store up to a total of 1 400 tons of frozen meat.
The high quality of the stored meat is guaranteed by the HACCP functional system and the regular checking and logging of temperatures around the storage areas and strictly recording and maintaining specified temperatures during transportation.
A packing plant with the latest equipment is used for packing our meat. The customer is able to request different ways of packing, weights of meat or techniques used in its processing.
The packing plant provides the following options for meat packing:
Packing in trays – LID method Plastic wrap – vacuum sealed Polyethylene bags Goods packed in these ways can then be contained in another wrapper – the customer can choose between carton or E1 or E2 plastic crates.
The modern facilities in our packing plant can process large volumes, meaning we are able to satisfy even large customers.
Packing plant capacity per hour:
Trays: up to 400 kg/hour Vacuum packing: up to 1200 kg/hour Polyethylene bags: up to 1000 kg/hour
