Halal is a process, not a sticker
Our slaughter protocol, hygiene regime and cold chain are documented, supervised and certified. Here is exactly what happens and who signs off on it.
How the halal standard is enforced
Every animal passes the same sequence. A resident inspector from the certifying body is present on every shift.
- 01
Intake and veterinary check
Every animal arrives with veterinary papers and is examined. Sick or injured animals never enter the line.
Veterinary service - 02
Slaughter under halal protocol
Performed with the invocation, in a single stroke with a sharpened blade. The animal faces the qibla and is fully bled.
Halal inspector - 03
Bleeding and primary dressing
After complete bleeding the hide and offal are removed. Each carcass receives its batch code.
- 04
Chilling and ageing
Carcasses come down to 0…+4 °C within 24 hours. The steak line then gets 14–21 days of wet ageing.
- 05
Deboning and processing
Deboning happens below +12 °C. The kolbasa, marinade and smoking lines run in separate zones.
- 06
Packing and delivery
Vacuum or modified atmosphere, labelling and refrigerated transport. Temperature is logged on the road too.
What we are certified for
Copies of all valid certificates are available on request for partners and auditors.
Halal production
The entire chain — from slaughter to packaging — is certified against the halal standard.
Halal Certification Centre under the Muslim Board of Uzbekistan
Food safety management
Safety processes are documented, staff are trained and internal audits run on a schedule.
International certification body
Critical control point system
Every critical point has defined limits, monitoring and corrective actions.
International certification body
Veterinary registration
The plant is registered for slaughter and processing and is under permanent state supervision.
Veterinary Committee of the Republic of Uzbekistan
Temperature is a promise we log
Chilled, frozen and shock-freezing zones are monitored continuously. Deviations trigger an alarm and a written record, not a shrug.
Questions we get asked
If your question isn’t here, our quality team will answer it directly.
Auditing us? Ask for the file.
We share certificates, lab reports and temperature logs with partners and certifying bodies.