Fresh meat products have not undergone a stage of microbiological stabilization like cooking or drying. Final products are stabilized with ingredients and additives for a short shelf life under refrigerated conditions.
| Year of Establishment | - | 2008 |
| Number of Employees | - | 1 |
| Association With | - | |
| Certifications | - |
In addition, whole muscle is pumped for increased yield and drip loss control when cooked.
| days | Start Time | - | End Time |
| Monday | 05:00 | - | 02:00 |
| Tuesday | 05:00 | - | 02:00 |
| Wednesday | 05:00 | - | 02:00 |
| Thursday | 05:00 | - | 02:00 |
| Friday | 05:00 | - | 02:00 |
| Saturday | 05:00 | - | 02:00 |
| Sunday | 05:00 | - | 05:00 |
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