Cold chain

After the slaughter and carving up, the meat is cooled down to temperatures between 0 and +1 °C for two to three days. The precious parts selected for MAREDO are vacuum-packed, transported and stored at temperatures between -1 °C to +2 °C. After reaching the harbour, storing temperatures of the meat are checked anew and packaging is re-checked for intactness.

By using the bar codes on the meat parts, the origins can be traced back to the relative farms.The meat is weighed immediately on arrival to the restaurant. An inspection of size and possible damage to packing follows, tracing goods back to the originating approved MAREDO slaughterhouse. The storage temperature of the beef is also re-checked at this point. All the details are recorded on a delivery note and the meat is now stored under optimum conditions at the restaurant.

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