Here you find the processes “from egg to chicken breast fillet”.
If you want to know more, click on a process to read on.
- Poultry rearer
- Leaving the poultry rearer, arrival at Clazing
- Inspection of live chickens
- Slaughtering process
Inspection of slaughtered chickens
The slaughtered chickens are inspected three times. First of all, the entire chicken is inspected. We look to see whether they have been well slaughtered and whether they have fully bled. During the second inspection, the back and the viscera are examined. It can clearly be seen from this inspection whether the chicken has been ill. During the third inspection we examine the fillet side. Among other things, we look for any inflammation on the inside of the legs. The registration of rejections takes place in a digital system. This careful inspection process enables us to guarantee that our products are safe and of high quality.