Mafrica’s suppliers of lamb and veal provide top-quality products. The slaughterhouse and the chamber where veal is disassembled meet the highest standards in safety, health and hygiene.

There are constant veterinary checks on every head of livestock that comes into the slaughterhouse, to prevent any defect or irregularity that could reduce the quality of the meat.

The conditions at these facilities, as well as constant maintenance and cleaning, are a guarantee against the appearance of micro organisms. The refrigeration process is maintained until the product is handed over to the end customer.

The traceability system of this entire process is certified by the ICC system. Classification of slit open carcasses is controlled by the European system.

Lamb only undergoes the slaughtering process and is delivered as a whole piece to butcher’s, hypermarkets and producers, or it may be exported. Veal can be sold slit open or in meat cuts (fore rib, fillet, round of veal, rump, etc. ). Mafrica produces some ready-made goods such as mince meat, hamburgers and mirqaz sasusages.