The path of the beef, with no shortcuts.
From animal welfare to the cold store seal, every stage follows a written programme, monitored daily by federal inspection.
Eight stages, all monitored.
Follow the process in the order it happens.
Stage 1
Animal welfare
Humane slaughter, with the lowest possible stress. Less stress means more tenderness and juiciness.
Stage 2
Stainless steel equipment
All equipment and facilities are stainless steel or materials approved by the Ministry of Agriculture.
Stage 3
Automated process
Automation throughout the process, with the least possible handling of the products.
Stage 4
Sanitation twice a day
Areas cleaned and sanitised twice a day, with biodegradable cleaning products approved by ANVISA.
Stage 5
Monitored temperature
The temperature of every room is monitored and kept to regulations during the whole process.
Stage 6
Monthly testing
Monthly microbiological testing at laboratories accredited by the Federal Inspection Service.
Stage 7
FIFO stock
Modern, monitored storage with a live system: first in, first out.
Stage 8
Refrigerated fleet
A fully renewed fleet, with new trucks, bodies and modern refrigeration.
Trained people, always.
Every employee is trained on joining the company and retrained every six months.
The cold chain, in numbers.
The temperatures that protect the product from boning to delivery.
- Chilled
- 0 °C to 2 °C
- Frozen
- −12 °C
- Sanitation
- 2× a day
- Training refresher
- Every 6 months
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