Boning is done in a fast and continuous process with a capacity of 60 cattle per hour. The cuts remain in the room for no more than five minutes. The carcasses are deboned at zero degrees Celsius in an air-conditioned environment at 10° Celsius, in compliance with national and international sanitary standards.

Compliance with Good Manufacturing Practices and the HACCP plan guarantee optimum quality products.

 

Refrigeration and Freezing.

Through a Standard Operating Procedure for Refrigeration, Camaguey has established parameters for the computer-controlled and monitored refrigeration system, allowing us to know the status of the process via the Internet.

 

Camaguey has the capacity to refrigerate 2500 carcasses at zero degrees Celsius to the bone in 30 hours.

It has 15 refrigeration rooms with capacities from 35 to 400 carcasses.

8 Blast Freezers with a temperature of minus 45 degrees Celsius and a capacity of 96 tons per 24 hours.

5 plate freezers with a capacity of 2 tons every 2 hours.

2 warehouses for frozen products with a capacity of 1,000 tons.

3 warehouses for vacuum-packed refrigerated meat with a capacity of 600 tons.

Pork slaughtering and boning.