Air-conditioned de-boning, fresh packing and frozen packing facilities have been built where a temperature of 12 Degree Celsius is ensured during various stages of these processes. Disinfected stainless steel knives are used for de-boning. The workers are trained to handle the meat hygienically at all stages to insured that a good product is produced. Once the de-boning process is complete the meat is then packed in food grade poly bags and sent for freezing at about -40 Degree Celsius for 12 hours in blast freezers or to the plate freezers for instant freezing. After freezing each unit is packed in a carton and shrink – wraped without using any metal packing material. Each carton is subjected to metal detection through a metal detector.
The packed meat is then stored at a temperature of -18 Degree Celsius till it is finally loaded for exports. The total capacity of the cold storage is about 3000 tons. The product is dispatched to several destinations of the importing countries in refer containers via sea as well as aerial routes in a manner that the quality is ensured all along the chain.