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The quarters of
beef are transferred from the Abattoir's chillers into the
Cutting Plant, they are then broken down into primal
cuts of meat, to customer specification.
Each cut of
meat is separately bagged, vacuumed sealed and placed into categorised trays. Once in trays the meat is weighed,
labelled and
stored in temperature controlled rooms for maturation.
To ensure our quality is maintained throughout the
process, our Technical department check weights, labels, temperatures and
specifications hourly.
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