FIELD OF THE COMPANY’S ACTIVITIES
The “Khiimori Sukhbaatar Meat Impex” LLC manages the operation of the “Livestock Slaughtering, Meat and Meat Products Processing Plant”, which introduced into production the following standards:
-
ISO22000:2019 - Food safety management system. Requirements for food production operations;
-
ISO9001:2016-International Standards of Quality Management System;
-
HACCP- Hazard Analysis Critical Point Control
Cattles are slaughtered by production methods and whole meat is completely made congealed in accordance with technological requirements, then is sorted and packaged and semi-products are produced by heat and freeze processing and finally the branded products are delivered for consumers.
The Meat and Meat Products Processing Plant produces the following types of products, including:
- Processing of by-products
- Dumplings, dumplings, semi-finished meat products
- Mincemeat
- Sausage and smoked meat products
- Boneless meat, cut into pieces,
- Steamed leg meat
PRODUCTION PROCESS, STORAGE AND DELIVERY
TO THE CONSUMERS
1
Purchasing
We purchase only the cattles with Health Certificate and Certificate of Origins.
4
Meat deep freezing room
Meat is frozen at the temperature from -30°C to -35°C for 24 hours.
2
Slaughtering
Slaughtering of cattles is done according to the standards.
5
Storage with freezers
Meat is stored at the temperature from -18°C to -20°C for 12 months.
3
Room for making the meat congealed
The normal air temperature in the room is from 0°C to +4°C. Meat congealing term is 24-72 hours.
6