Production Process
Each stage designed to ensure safety, quality and traceability.
Each stage designed to ensure safety, quality and traceability.
Cattle arrive in authorized vehicles. Sanitary documentation, mobilization guides are verified, and individual counting and identification is performed.
Animals rest in covered corrals with water and natural shade for a minimum of 12 hours.
Certified veterinarians evaluate the sanitary condition of each animal before authorizing the process.
Stunning process with captive bolt gun followed by immediate bleeding.
Evisceration, washing and carcass preparation under controlled hygiene conditions.
INVIMA inspectors verify the quality and safety of each processed carcass.
Storage in cold rooms at controlled temperature (0-4°C) for 24-48 hours.
Carcasses and cuts dispatched in certified refrigerated vehicles.
Every team member understands the importance of their role in the quality chain.
Our facilities feature state-of-the-art equipment, overhead hoist systems, stainless steel tables and refrigerated rails.
Contact us today and discover why we are the most complete slaughterhouse in the region.