Packaging & Storage of Meat
Portioned meat is vacuum packed on multivac machines with clear lidding (65 - 80 µm) and base (150 µm) plastics. Primal cuts are vacuum packed in plastic bags of 70-80 µm. The products are boxed in specially designed 10 kg boxes and stored either as fresh meat (0 - 4 ºC) or as frozen meat (<-18 °C) destined for export markets. The meat is exported fresh as well as frozen to accommodate both-in-and out-of-season demand.
Bulk Packaging: Each carton is check-weighed, labelled and strapped. Full control and traceability of the products is maintained throughout each part of the process.
Retail packaging: Weight control of packs take place to select and combine portions to achieve fixed weight and/or fixed number of pieces.