New Equipment for traditional (artisanal) slaughter of cattle
A new concept for slaughtering in small establishments has been
developed, attempting to improve the slaughtering process as far
as possible to achieve at least the same or higher degree of hygiene and standardization as in
medium size and large establishments. This new approach should improve the slaughter in small scale establishments resulting in better work environment, improved hygiene
complying fully with legal requirements.
A more detailed description is available in different languages below. Please click on the relevant link.
For more information please contact dr Olafur Oddgeirsson:
Chemin des deux Maisons / Tweehuizenweg, 83 / 7
B-1200 Brussels, Belgium.
Telephone: +32 772 98 55 or +44 771 31 22 333
(mobile); Fax number: +44(0)8701355996; e-mail:
olafur@food-control.com; Skype: ooddgeirsson8991
Send mail to the FCC group with questions or comments about this website.
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