Canary Butcher’s veal products , preferred by distinguished hotels and restaurants, are now one click away with the online ordering system!
Our Peasant's Labor The Taste Of Your Tables
Our cattle grow in the lush plateaus of Afyonkarahisar, which is one of the important centers of animal husbandry in Turkey. Our calfs, which our peasant feeds and grows with a thousand labor using the method of home stockfarming, keeping animal health and well-being at the forefront, are collected from villages from houses when they are 18 to 24 months old.
Healthy Meat Is Our Red Line
Our cattle slaughtered in the slaughterhouse in accordance with hygiene and health conditions under the control of the veterinary doctor of the Ministry of Agriculture come to our modern facility with frigofric vehicles in the form of carcasses. Organoleptic (physical and sensory) examination of the carcasses, each of which is weighed, is carried out by the veterinarian of our company. Carcasses that have passed the approval stage are stored between 0 and +4 C and taken to our cold air units.
In our facility, meat processing and meat production are carried out in accordance with the Turkish Food Codex regulations and communiques of the Ministry of Food, Agriculture and Livestock, international meat production standards and Islamic procedures. Processing and breaking of raw materials is carried out with trained personnel and equipment in accordance with hygiene standards without breaking the cold chain. Our expert butchers working with masks, bonnets, aprons and gloves are subjected to continuous hygiene training and supervision by the quality department.
After the production stage, the prepared products are packed and taken to the Cold Storage section of our facility. The shipping phase of the products is as important as processing and preservation. Packaged products are packed in the protection area and loaded into state-of-the-art frigofric vehicles that are disinfected every day. The products are loaded into state-of-the-art frigofric vehicles, which are disinfected every day by being packed in the storage area. It is delivered to consumers without breaking the cold chain by our trained shipping team.
In the refrigerator, it should be consumed within a period of 5 days from 0 to +4 C. You can keep your packaged product for 3 months at -18 C without opening its original packaging.
Canary Butcher's Advice
Choose fat veal for grill and barbecue, fatless veal for pot dishes.