Beef products are harvested and processed under strict government inspection systems 
that ensure it is safe, wholesome, and correctly labeled and packaged. We ensure beef meets the quality and safety requirements for consumers by preventing biological, chemical or physical contamination of beef throughout the processing chain.
Various Checks are performed during each stage of beef meat production:
Live Animal Inspection
Here we conduct a detailed assessment of any animal showing evidence of disease. Cattle not meeting animal health requirements are identified, segregated, and excluded from meat production.
Trimming, Washing and Chilling
After live animal inspection following trimming, the carcass is subjected to one or more washing steps. Due to its ability to effectively reduce any bacteria on meat surfaces, carcasses typically undergo a brief exposure to steam or hot water.
Finished Product Inspection
In addition to meat hygiene controls utilized throughout the production process, inspection of finished products is undertaken to monitor the quality and safety of the beef before packaging.
Packaging Process and Materials
Fresh beef products are typically exported in vacuum packaging with very low oxygen transmission rates because of the ability of this technology to reduce the growth of bacteria which would cause premature spoilage.
Shipping
All shipping procedures are performed in accordance with the establishment’s prerequisite program for transport. Beef products are loaded into temperature regulated vehicles for shipping. Temperature data recorder devices are utilized as required to record the conditions of transport until arrival. Optimal temperature control maximizes both shelf-life and food safety of beef products.
