Our Process
Procurement of Buffaloes
Buffalos are procured from the disease free zones approved by the Department of Animal Husbandry, Andhra Pradesh where they are held for about 2-3 hrs. Ante-mortem inspection is conducted under the supervision of government doctors from the Department of Animal Husbandry, Andhra Pradesh. This ensures the animal is in the pink of health.
Live Animal Handling
After performing the ante-mortem examination [CCP-01], the eligible, healthy animals are sent to the Lairage where they are kept for 24 hours. The rejected animals are directed to the isolation pen and sent back to the supplier. Our current animal holding capacity is 2000 buffalos.Each consignment of meat/product is accompanied with an official Halal Certificate issued by an authorised and renowned Islamic Organisation – Jamiat Ulama-iHind Halal Trust, New Delhi India.
Halal-Certified Slaughter
We are committed to follow Halal as per Islamic Sharia. Buffalos are slaughtered under the presence of experienced Halal checkers from the authorised and renowned Jamiat Ulama-iHind Halal Trust, New Delhi, India.
Our slaughter line has a capacity of 100 buffalos per hour. After Halal , the animals are then washed with water to ensure proper hygiene.
Grading and Inspection
After the bleeding in the metal cradle, the Halal-compliant carcasses are hoisted on the rails after tying the oesophagus, while the non-compliant carcasses are marked and taken out of the slaughter hall through a designated route as per the SOP.
In-house veternarians perform postmortem examinations on the carcasses and internal organs under the supervision of government doctors from the Department of Animal Husbandry, Andhra Pradesh [CCP-02]. The carcasses deemed fit are washed with 20 ppm antimicrobial solution, marked, and sent to the chillers.
Cutting and Deboning
The carcasses are kept in the chillers for 24 – 48 hours to mature and maintain the deep muscle tissues at less than 4°C with a pH of below 6 [CCP-03].
After maturation of the carcasses, they are deboned and packed in the designated areas.
We have four chillers, each maintained at 0 – 4°C, with a total capacity of chilling 461.70 metric tonnes at a time with a separate chiller for offals.
Packing Fresh Meat
The fresh meat is packed under stringent hygiene protocols. Packaging is done using low density durable polythene films with excellent optical properties, approved for human food as these do not shed any extra chemical into the meat.
Freezing the Meat
The packaged products are shifted either to the plate freezers or blast freezers, where the core temperature comes down to -18 °C to -20°C in 2 hours or 8 to 10 hours, respectively.
Packaging and Cold Storage
The products are wrapped mechanically and finally packed in corrugated boxes, strapped, according to the weight set out by the buyers, vacuum-sealed, and passed through the metal-detector. The meat is stored in cold storage at a temperature of -20 °C or lower.
Shipping and Distribution
The meat samples are tested at our in-house laboratory. Our products are released for worldwide export upon complying to international standards.
Each consignment of meat/product is accompanied by an official Halal Certificate issued by the Jamiat Ulama-iHind Halal Trust, New Delhi, India.
