COOKED BEEF

The raw material is obtained from boning or offal, being trimmed and put into steel containers that will be weighed and identified, then it goes to a room with a 7?C temperature in its own chamber during 3 days; it is inspected again before being put into uniform polyethylene bags, directed to the stewing room; then it is put into cages and submersed in appropriate temperatures (as indicated by the client); after stewing, it is sent for cooling, draining and packaging.

it is sent for cooling, draining and packaging.