Hygienic Meat Processing and Product Preparation Process in Halk Ege Et
As Halk Ege Et, we pay great attention not only to the slaughtering process, but also to every step from meat processing to packaging while delivering the highest quality meat to your tables. Based on food safety and hygiene, we transform fresh meat into delicious and reliable products.
Step-by-Step Safe Production and Processing
1. Uninterrupted Trust: Slaughter and Cold Chain The healthy animals supplied are slaughtered under the supervision of an official veterinarian and undergo initial controls. Immediately after slaughtering, the meat is placed in cold rooms at 0-4°C to maintain its quality and freshness. In this way, the cold chain of our products remains intact throughout the entire processing process.
2. Expertise and Meticulous Processing The meat kept in cold rooms is meticulously cut by our expert butchers. Each cutting and processing stage is carried out in full compliance with hygiene rules. Preparing the meat in the most appropriate way for the different needs of our customers is one of the most important steps of our meat processing process.
3. Packaging and Control Our processed and prepared products are packaged with modern packaging systems to preserve their freshness and quality for the longest time. Each product is loaded onto our refrigerated vehicles after the final controls are carried out and travelled to our branches.
4. Transparent Audit and Sustainable Quality
Our Halk Ege Et facility is regularly inspected by official veterinarians and control officers (Food Engineer etc.) appointed by the Ministry of Agriculture and Forestry. These continuous inspections are the greatest assurance that we keep our quality standards at the highest level and fulfil our promise of trust to our consumers.
As Halk Ege Et, we are proud to preserve the flavour and naturalness of meat, process it with modern and hygienic methods and deliver it to your tables.
