Production Transformation Marketing
The bullocks that are raised on Biocoop´s farms are marketed by the Cooperative according to the following process:
- Loading and Transporting: This is a very important process. It is very important that the animals don't suffer stress so that their glycogen levels remain high. This is a fundamental condition for obtaining the best possible quality of meat.
- Slaughter: The bullocks are slaughtered between 9 and 11 months old in the county abattoir in A Estrada – Pontevedra that has passed the controls of the CRAEGA. The organic calves are processed and hung at different times and in different places than the conventional ones.
-Maturing and Packaging: This process takes place in the meat processing plant of COCARGA SL. in Vigo that has also passed the controls of the CRAEGA. The carcasses mature at 2ºC during 6 to 8 days freezers that are separated from the conventional ones. They are then processed according to one of the following systems according to the wishes of the customers.
• Sides or half sides in 4 cuts.
Front side
Chops
Skirt
Rump
• 17 large Vacuum packed cuts.
• The Darfresh system.
This advanced packing technology combines vacuum packing and micropasturisation of the surface of the meat. The family sized packs (400g, 3 or 4 pieces) keep perfectly up to 30 day (long life) and are sold in compensated lots.
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