Meat center
Himeji Meat Center
- Carcass Sterilizing
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On acceptance, carcasses are to be sent to the separated sterilization room, to be sterilized one by one. The sterilization in a separated room not only reduces bacteria but also prevents cross-contamination. Reduction of bacteria prevents the formation of bubbles when meat is packed.
- Carcass Refrigerator
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By preventing direct exposure to the outer air, the carcass refrigerator shuts out bacteria. With a stringent control system, it has a capacity of controlling carcasses of 300 head regularly.
- Hygienic Processing Room
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Himeji Meat Center is a processing plant equipped with stainless steel devices and a stringent sanitary management system that continuously controls its temperature and humidity. With the ability of fabricating and deboning 1 head of cattle every 15 minutes, it complies with the traceability system.
- Distribution
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Portion meat labels of our meat products show place of origin, breed of cattle and identity number of each product.
1-22-13 Naruohama, Nishinomiya, Hyogo 663-8142
TEL: +81-798-43-1065 Fax: +81-798-43-1067