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CUTTING, DEBONING AND PACKAGING TO CUSTOMER SPECIFICATIONS

About 1,500 pigs’ carcasses are cut every day in Debra-Meat (EG 17/1). Where necessary, they are further deboned and processed by our experts in line with customer specifications.

RIGOROUS SELECTION

Our pigs mainly originate from East and West Flanders, and are carefully selected according to weight, growth and feed conversion. In addition, a strict control of the health and fasting of the animals also takes place.

All these pigs are slaughtered in a humane manner, and qualified in the Tielt export slaughterhouse (EG 17).

Through a combination of masterful craftsmanship and high-level technology, the manual on the one hand and the TRI-bicameral classification on the other, the carcass halves are already classified in the Tielt export slaughterhouse (EG 17) according to the wishes of the customers, with every technical piece being assessed individually and with an eye for detail on the basis of:

  • Export value
  • Weight
  • Percentage of meat
  • Conformity of the muscles

 

PROCESSING DOWN TO PAT AND CONSUMER LEVEL

A large proportion of the carcasses are cut at Debra-Meat every day. Where necessary, they are further deboned and processed by our experts according to customer specifications. Quality and flexibility are the central focus here.

Cutting, deboning and packaging to customer specifications are very labour-intensive processes that require the necessary expertise. For this reason, we continuously organize staff training courses, in the fields of both quality and hygiene.

As we are able to process our product down to the PAT and consumer level, our customers range from retailers and wholesalers to meat processing companies, and from convenience food producers down to retail again. We also supply the pet food industry.

IN THE STABLE TODAY, ON THE SHOP SHELVES TOMORROW

The half carcasses are directly supplied from the cooling cells the day after slaughter. This keeps the cold chain intact, and guarantees the optimum quality of our products. This leads us to a key asset of Debra-Meat:

It takes less than 24 hours to slaughter, cut as appropriate, process and transport the pig to the point of sale.

65% export

Due to our extensive range, it is possible to export 65% of our volume, half of which outside of Europe, including South Korea, Hong Kong, Malaysia, the Philippines, South Africa, Australia, Japan, Canada, Ukraine, etc….

PIG HALVES

In addition to deboned or non-deboned cuts, you can also purchase complete pig’s halves at Debra-Meat.

All pigs along the slaughter line are classified according to the European SEUROP classification system. This takes place with the VCS 2000 system, an accurate measuring instrument that accurately determines the percentage of meat and the type number.

In addition, the half carcasses are also manually classified one by one. Each technical piece is assessed individually and with an eye for detail. This enables us to allocate the half carcasses to the customers individually and in a controlled manner while they are still at the slaughter line.

All half pig carcasses are marked with our EG number ‘EG17’, which is a guarantee for quality and food safety.