We aim to provide healthy, nutritious and safe meat and its value added products to our clients.
We work on the principles of ISO 22000 and HACCP (Hazardous Analysis and Critical Control Point) by resolving to

1. Regular and effective sanitization of machines using sanitizer
2. Cold chain management for storage, transport and products in stalk.
3. Product shelf life management.
4. Temperature management while storage, display and surveying.
5. Use of specific meat parts to develop specific products.
6. We use metal detector to deliver safe products.
7. Use of ISI marked water for prep of all F&Bproducts.
8. Sanitization of vegetarian and non vegetarian raw materials before preparation.