Brukarros Meat Processors
    Deboning  
  Brukarros Meat Processors
 
 
 
 
 
 
 
 
 
 
 

Clients’ specifications are met within certain limitations and packed according to requirements. Only carcasses with a cold carcass mass between 16kg and 22 kg are selected for deboning. The latter results in optimum yields obtained and consistency in the average weight of the individual product.

Deboning staff are well trained and skilled to debone more than 300 lamb carcasses in a nine hour shift. Currently all deboned products are vacuum packed and hard frozen with a guaranteed shelve life of two years on condition the cold chain has not been broken. For obvious reasons all deboning and packaging activities are conducted in a temperature controlled environment.

All carcasses destined for deboning are carefully hand selected based on the age, surface fat cover and carcass conformation. Carcasses are subject to a twenty four hours maturation period at certain temperature levels as prescribed by the EU regulations. This in fact ensures a tender, juicy product with all the wholesome goodness captured for the benefit of the consumer.

 

 
 
 
 
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