The meat must be instantly fresh and we therefore work at the quickest and highest efficiency.

On an operating area covering around 20.000 m2, about 70 motivated staff demonstrate on a daily basis how to deliver customer service and freshness.

Trained abattoir personnel with many years of service to the business are at the core of the company. In addition, speed, hygiene and precision are given utmost priority during the processing. The thorough carving begins with the coarse hacking right up to the subtle division of the parts used for trade and gastronomy.  All hygiene standards are always adhered to. Alongside standard cuts, individual cuts can be prepared at the customer’s request.

The overall slaughter process and the subsequent coarse hacking follows a strict, specified time schedule. With a slaughter volume of around 5,000 pigs and around 60 cows a week, optimised time management is one of the most important requirements for an optimal operations flow and eventually has a positive effect on the quality of the meat.

The result is as simple as it is important both for us and for our customers:

  • no strain on the livestock
  • no backlogs in the individual carving stations
  • no stress for animals and people
  • best taste and quality of the meat

We are only responsible for the animals, our customers and the consumers.