Kosher Cutting

Ritual slaughter is known as shechitah, and the person who performs the slaughter is called a “shochet,” both from the Hebrew root Shin-Chet-Tav, meaning to destroy or kill. “Kosher” is the definition given to foods prepared in accordance with Jewish Law as relating to foodstuffs.
The shochet is not simply a butcher; he must be a pious man, well-trained in Jewish law, particularly as it relates to kashrut.
The Torah requires that beef cattle and chickens be slaughtered in accordance with these laws, in a ritual called Shechita.
The method of slaughter is a quick, deep stroke across the throat with a perfectly sharp blade with no nicks or unevenness. This method is painless, causes unconsciousness within two seconds, and is widely recognized as the most humane method of slaughter possible.
The aim of the ritual is to slit the throat of the animal while still alive, and so provoke instantaneous and painless death. The cut must be made with a specially sharpened knife and sever the trachea, the esophagus and the principal veins and arteries of the neck, so provoking massive bleeding. After slaughter, an inspector verifies the internal organs of the animal to spot any signs of physiological abnormality that would render the meat non-Kosher.
These days the entire Kosher process, including salting, is carried out in the meat packer’s establishment under the supervision of a rabbi, who guarantees that the food is Kosher. Products also carry a seal certifying that the entire process for production of the foodstuff was in compliance with the Torah.

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Halal Practices

According to the Koran, the sacred text of the Muslim religion, food is considered to be “Halal” when it has been obtained in accordance with the rules and norms laid down in the Sacred Koran and Islamic Jurisprudence.
In the Halal Cut the animal has to be slaughtered with a sharp object (knife) and in a fast way so that the pain of slaughter is minimised.
The floor where the animal slaughters is in the correct position facing Mecca.
There is an imam or trainee imam to bless the animals before they are killed. The ‘slaughtering’ is to be done by cutting the throat, windpipe and the blood vessels in the neck causing the animal’s death without cutting the spinal cord with separate knives. The blood has to be drained completely before the head is removed. The purpose is to drain out most of the blood which would serve as a good culture medium for micro organisms. The spinal cord must not be cut because the nerve fibres to the heart could be damaged during the process causing cardiac arrest, stagnating the blood in the blood vessels.

Meat slaughtered by Islamic way remains fresh for a longer time due to deficiency of blood in the meat as compared to other methods Sharia prohibits the consumption of any type of food that has been genetically modified, and also mineral and chemical products that cause danger to health.
It is for this reason that all preparations, processing, conditioning, storage and transportation must be exclusively for Halal products, which shall be necessarily certified and label according to Sharia law.

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About Us

Our Company

The slaughterhouse is the only plant of the range that meets all the requirements of the European Union. The meat procession works for more than a decades, in a constantly modernized and specialized operation, which is the most up-to-date in the region and in the country after the significant improvements. Animal welfare – animal health – food hygiene requirement are at the highest level

The effective daily capacity of the plat is 200-250 cattle to slaughter and process 150-200 horses. The animals are getting after slaughter ad packaging in various configurations and shapes in the domestic and export market, most often in the form of carcass meat, or according to customers claim as boneless beef.

Boning-capacity of the plant is 40 tons per day
The bone goods are delivered in vacuum packaging, which is produced by the packaging machinery which meet all the recent standard..
The whole processing and management process is followed and controlled by computer. You can follow all of the job processing chain – from the arrival of the animals to the supply of meat products -, with a central system, which is in all measuring point of operation continuously tracked

in the modern veterinary laboratory a 0-24 veterinary service helps the work of the farm. The slaughterhouse has EU qualification, accordingly, the toxic wast is collected and transported ordinate and all necessary environmental tasks are solved.

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