Process

After slaughtering, processing of meat involves pre chilling of buffalo carcasses in the Chilling Room at a temperature of 2-4 ℃ up to 24 hours. Thereafter the carcassess are hygienically deboned, cut into pieces, weighed, then packed in the poly bags and sent for Blast/plate freezing depicted in the pictures.

After the final packaging is done it is stored in cold storage at -18 ℃ and then dispatched in shipment container.