and Vegetables which is freshly taken from farms.
Maintaining High Standards of Production
-Regular Training for Butchers, Meat Handlers and Quality Inspectors by Qualified Trainers.
-Water padded Ventilation and Exhaust System for Bacteria Free Environment inside the Abattoir
-Sanitation Procedures are based on International Standards. Knives and tools on the Slaughtering Line are regularly washed
-All Regulations by various International Food Safety Certificates are ensured including Burial