|For many years, our main activity was the sale of carcasses.
Today, we still sell whole carcasses to traditional butchers who cut the meat themselves.
Beef, veal, lamb, and pork are first subject to stringent selection procedures, before being carefully distributed among our storage chillers and then delivered to our customers according to their specific expectations.
The carcasses are kept in the chillers for several days to mature.
An optimum time for maturing is recommended for beef carcasses in order to improve tenderness.
Wholesale “on the hook” is the slaughter and sale of meat as a whole carcass.