The meat production centre undertaking

The Steinfeld meat production centre was set up back in 1966 by Alwin Steinemann.

This centre dedicated to the processing of pork, beef and veal began to be extended and modernised almost from the very beginning. A radical rebuilding project undertaken in 1993 resulted in the setting-up of two independent production lines designed to allow pork and beef to be slaughtered and butchered in two parallel rows. This helps ensure higher performance while improving quality. A total of 1,300,000 head of livestock are processed in the meat production centre every year. Absolutely all livestock comes from QA-certified farms in the local region. A declared proportion of this livestock is also obtained from certified organic farms. The meat production centre is a certified slaughterhouse for organically-raised livestock, which also allows it to supply the market for high-quality organic sausage and meat products.

The individual stages in the process, from livestock delivery to despatch of end-products, are all subject to a regime of strict inspections. This is what guarantees the A1 quality of the resulting products.