Summary
- A family-owned meatpacking business established in 1978, conveniently located 20 minutes from the Port of Montevideo.
- An entirely nationally-funded meatpacking plant with a 24K m² plant built on a 110 ha property.
- Capable of slaughtering 1,000 bovines/day and 4K carcasses/day with carcass-chilling coolers to refrigerate 1,600 hanged cattle carcasses.
- Has a boning area equipped with modern facilities capable of deboning 2,200 quarters/shift, equivalent to 110 T of boneless cuts, a chilling tunnel, and a cold storage area to accommodate 500 T of meat.
- Prepared to handle a large volume of vacuum-packed chilled meat produced, and carries out production in harmony with the environment.
- An entirely nationally-funded meatpacking plant with a 24K m² plant built on a 110 ha property.
- Capable of slaughtering 1,000 bovines/day and 4K carcasses/day with carcass-chilling coolers to refrigerate 1,600 hanged cattle carcasses.
- Has a boning area equipped with modern facilities capable of deboning 2,200 quarters/shift, equivalent to 110 T of boneless cuts, a chilling tunnel, and a cold storage area to accommodate 500 T of meat.
- Prepared to handle a large volume of vacuum-packed chilled meat produced, and carries out production in harmony with the environment.
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