From unloading animals to shipping meat, including the stages of slaughtering animals and cutting carcasses, everything is done to ensure compliance with regulations relating to animal protection, hygiene and food safety and traceability of meat.
At the slaughterhouse, respect for animal protection comes into play as soon as the cattle trucks are unloaded.
The animals are led in peace by the herdsman towards the parks of the bouverie. At this point, the first two control steps are carried out:
state veterinary inspectors check the health of animals, this is called ante-mortem inspection
the herdsman controls the traceability thanks to the animal identification loops, in connection with their individual passport or movement document.
When bringing animals to the slaughterhouse, everything is done to avoid stress and animal suffering. Once immobilized, each animal is stunned and its unconscious state is checked by an operator. Unconscious, the animal can then enter the slaughter line and an operator proceeds to bleed.
Once the animal is dead, the leather is separated from the carcass, this is called the body. Offal and viscera are removed, processed and valued. The carcasses are then split in 2 for commercial constraints and to facilitate inspection by the state veterinary services, this is called post-mortem inspection. They are prepared to be weighed and classified by photograph for evaluation according to their size. Placed in a refrigerated room, the carcasses then rest for at least 24 hours to cool to the core.
Depending on the distribution channels, the meat is delivered directly in carcass, quarters or prepared and placed in trays.
Throughout the production chain, traceability and hygiene are ensured continuously and controlled by the state veterinary services.