Of the cattle we process get lean cuts due to livestock geneticsand your diet based on natural pastures, water and salt. The animals are raised in the open, among abundant grasses, numerous rivers, a semi-humid tropical climate.
The meat we get does not contain residues of hormones, heavy metals and other harmful for human health.
We produce beef that meet the highest standards of hygiene and quality as a result of very good livestock selection by genetics and weight and by performing excellent procedures within the production process.
Qualified help in unloading from trucks and direct the cattle totheir pens ensuring that the transfer is carried out carefully toavoid shocks that affect the yield and product quality.
To reduce the stress experienced by animals during transport,the pens are roofed with material lined stainless steel heatinsulation. It is spread soothing music to give a comfortableatmosphere and freshness. Constantly provides water to the animals and the pens are washed with water pressure.
The animals enter our facility the day before slaughter. Officials of the the Institute of Agricultural and Livestock Health and Protection (IPSA) of Nicaragua, inspect the animals to detectdiseases and injuries. Once verified and authorized are allowed to rest at least 12 hourssupplying them only water.
Healthy animals are stunned in a humane manner by internationally approved method and the Institute of Agricultural and Livestock Health and Protection (IPSA) of Nicaragua.
After removal of the skin, identifies the channel to maintain the identity of the animal. The head and viscera, are labeled before being separated from the carcass and prepared for inspection.
The animal is subjected to several washing steps and application of bactericide.Subsequently, the carcasses are sent to cooling rooms where they stay for 24 hours to reduce body temperature to 47 ° F. or less.
We sacrifice an average of 750 cattle per day.
Nuevo Carnic uses a number of antimicrobial treatments designed to inactivate bacteriamay be present in beef, with the application of organic acid on the surfaces of thechannels.
It performs sampling and testing of meat (Generic E. coli, E. coli O157 H-7, salmonellaand other 17 test (antibiotics, hormones, heavy metals, ivermectin, etc.).
Once the beef meets the right temperature and is reviewed by the veterinary inspection system, the carcasses are deboned at a rate of 85 cattle per hour and packed according to customer specifications.
We have tools, machinery and latest technology equipment where the process ismechanized. Through a system of air tracks the housing and the operator slides boneswithout spending energy to move the casing, resulting in greater efficiency in the process.
Also, using automated conveyor system which minimizes human contact with the productto avoid cross contamination
The cold chain is very important to maintain product quality. We work with our technicians, carriers and end customers toaccomplish this and can always get a quality product.
The fresh product we ship to Central America, is in containers with temperature in the range of -2.2 to 0 degrees Celsius.
The frozen meat to international markets will be transported at -18 degrees Celsius.
Fresh produce has a lifespan of up to 45 days, while life hasfrozen up to one year, this process does not affect the organoleptic characteristics of meat.
We have an installed capacity of 1.8 million pounds distributed in 13 quarters freezers /freezers, meat products that maintain the proper temperature for fresh or frozen.
Due to the high turnover of our inventory, maintaining a daily average of 950,000 lbs.
Depending on the needs and requirements of our customers,our rooms have the capacity to change to freezing chillers so in 48 hours reaches a temperature suitable for release.