OUR PROCESS
A transparent overview of each step in our beef processing and export chain — from cattle sourcing to shipment.
FARM TO SHIPMENT
Sourced from registered Uruguayan farms under the national SNIG traceability system. Animals selected based on age, weight, breed, and health status.
Transported in compliance with Uruguayan animal welfare regulations. Vehicles designed to minimize stress. Official movement documentation accompanies all animals.
Animals rest in holding pens upon arrival. Official INAC/MGAP veterinary inspectors carry out ante-mortem health assessment. Only cleared animals proceed.
Animals humanely stunned and slaughtered per approved protocols. Carcasses dressed, split, and moved to post-mortem inspection. Halal/Kosher protocols applied under supervising authority.
Official veterinary inspectors examine all carcasses and organs. Passed carcasses receive the official health stamp.
Carcasses enter the chilling room. Core temperature reduced to below 7\u00b0C within defined time limits to prevent microbial growth.
Chilled carcasses moved to deboning room (below 10\u00b0C). Skilled butchers break down carcasses into primary cuts per buyer specifications.
Cuts trimmed to specification. Fat cover adjusted. Non-conforming material removed. Each cut inspected for quality before proceeding.
Individual cuts vacuum packed in food-grade film. Each bag labeled with product name, lot number, weight, production date, use-by date, and certification marks.
Product for frozen export enters blast freezer (core to -18\u00b0C). Transferred to temperature-controlled cold storage for FCL accumulation.
Containers pre-cooled before loading. On-site stuffing with temperature recorder. Shipped via Port of Montevideo with full documentation package.