CARVING ROOMS
The facilities located in Marchena (Seville) have carving rooms designed to achieve optimum operability, always taking into account the postural hygiene of the employees in this section and preserving their safety to the maximum.
In these rooms the carcasses are cut into several parts, optimising the workers’ butchering system in this process, as well as the traceability of the meat by means of our Integrated Process Control, which will allow us to know the ID number of the meat at all times. Once the prime parts of the turkey carcass have been obtained, the meat attached to the bones of the raw material goes to the recovered meat section.
This area has a modern system for separating the meat from the bones using friction and pressure. Moreover, the meat obtained passes through a mechanical filtration system that removes impurities. This system is a pioneer in the Spanish sector, as this room produces the highest quality meat in grain form.
