Food safety and quality is a key factor in premium meat markets. Consumers want to be sure that the products they buy are healthy and natural.
Quality Assurance
There is very strict control within our integrated production program and at all levels of the production chain, achieving the highest standards of safety and quality while ensuring our customers a reliable, healthy and safe product.- Selection of Wagyu genetics
- Animal and womb selection
- 100% natural nutrition protocols
- Individual traceability
- Protocols for fattening diets
- Marbling calibration
- Processing and Deboning
- Export cuts.
Processing
Uruguay harbors an important amount of slaughterhouses and industrialization of meat plants qualified to export to the most demanding markets. All processes are developed following rigorous standards that involve aspects such as:
- Good Manufacturing Practices (GMP), Standard Operating Procedures (SSOP) and Critical Control Point Hazards Assessment (HACCP), which together ensure the safety of products for the health of consumers.
- Traceability that allows the identification of the origin of the product at any time in the process.
- Environmentally conscience through proper effluent treatment.
The Ministry of Livestock, Agriculture and Fisheries (MGAP) and the National Institute of Meats ensure compliance with all the requirements imposed by markets, in hygienic-sanitary and commercial aspects.
There is traceability throughout the production process. The size of the country (maximum distance 660 km / 412 miles) makes it easier to control such traceability. Since the animals are born up to obtaining the final product, backed by the new National Livestock Identification System (SNIG).
Certifications
Our refrigeration plants are at the same level as the most demanding plant in the world. It is for this reason that they are qualified to export to the European Union (EU), as well as having approval of the United States Department of Agriculture.
