Production Process
Our factory covers an area of approximately 5,000m2 and is equipped with state-of-the-art processing technologies and safety systems that enable us to ensure accurate quality checks, precise industrial processes, and special care in the labelling of meat. Our production facility is currently specialised in two product families: anatomical cuts and hamburger/burger.
The processing of beef cuts
The beef cuts are sold whole or processed according to the specific needs of each end customer.
Upon arrival at our factory, the beef cuts are subjected to accurate qualitative and microbiological checks. Quality checks are carried out through the use of cutting-edge machines capable of detecting even the smallest defects. The cuts that pass the first quality check are sent to the processing department where, through the use of a technologically advanced production line, they are portioned into retail cuts according to customers’ requirements: single portion, double portion or multi-portion (catering) with fixed or variable weight. The portions are then packaged, labelled and stored in the refrigerating room at 0°C until distribution.
The processing of beef cuts
The beef cuts are sold whole or processed according to the specific needs of each end customer.
Upon arrival at our factory, the beef cuts are subjected to accurate qualitative and microbiological checks. Quality checks are carried out through the use of cutting-edge machines capable of detecting even the smallest defects. The cuts that pass the first quality check are sent to the processing department where, through the use of a technologically advanced production line, they are portioned into retail cuts according to customers’ requirements: single portion, double portion or multi-portion (catering) with fixed or variable weight. The portions are then packaged, labelled and stored in the refrigerating room at 0°C until distribution.
The production of hamburgers
The in-house R&D Department enables us to customise our hamburgers in terms of weight and flavor – with the addition of herbs and/or spices.
The production of hamburgers, which started about three years ago, required considerable investments in new technologies and staff training. Whilst using the latest technology and machinery, we give emphasis to great care and attention to detail. Upon arrival at our factory, the fresh ground beef intended for the production of hamburgers is subjected to accurate qualitative and microbiological checks. The ground beef is then processed into hamburgers through the use of a low-pressure hamburger forming machine: a processing method that keeps unchanged its organoleptic properties, taste, fragrance and tenderness. The hamburgers are then packaged, labelled and stored in the refrigerating room at 0°C until distribution.
The production of hamburgers
The in-house R&D Department enables us to customise our hamburgers in terms of weight and flavor – with the addition of herbs and/or spices.
The production of hamburgers, which started about three years ago, required considerable investments in new technologies and staff training. Whilst using the latest technology and machinery, we give emphasis to great care and attention to detail. Upon arrival at our factory, the fresh ground beef intended for the production of hamburgers is subjected to accurate qualitative and microbiological checks. The ground beef is then processed into hamburgers through the use of a low-pressure hamburger forming machine: a processing method that keeps unchanged its organoleptic properties, taste, fragrance and tenderness. The hamburgers are then packaged, labelled and stored in the refrigerating room at 0°C until distribution.
