Production process

 After the initial visit to a slaughterhouse, Iran's veterinarian hygiene supervisor must declare the result to IRAN VETERINARY ORG. If the result confirms the slaughterhouse, slaughter license will be published. The process is as follow:

For each day, after reviewing animal transport certificates (Issued by BRAZIL VETERINARY ORG.) and supervision on animals, environment and tools by veterinarian hygiene supervisor and Iran's religious supervisor for sharia slaughtering, the animals slaughter permission is granted and Muslim slaughterer with respect to provision of Islamic sharia slaughter them.

Slaughtered animals are constantly inspected by Brazil's meat hygiene inspector and Iran's hygiene supervisor. Afterward, the one which is confirmed and sealed, is maintained in a cold room with temperature of 4 degree Celsius for 24 to 72 hours as the temperature in the central part of it is from zero to 7 degrees Celsius and its PH is less than 6 (These items are controlled by hygiene supervisor).

In the next step, meats are transferred to another section for removing their bones and after packaging and labeling, they are placed inside a carton. At the end, cartons are sealed by packing tape.

Meat's boxes are carried to a freezing tunnel with temperature of 35 to 45 degrees Celsius for 24 to 48 hours and then is sent to a morgue where they are in minus 18 degrees Celsius until loading into special containers. Both supervisors, control related requirements to issue a "license to carry" for each container. This license must be signed by both Brazil's veterinarian and Iran's veterinarian hygiene supervisor. Just after hygiene supervisor confirmation, the license must be recorded on IRANIAN VETRINARY ORG. QUARANTINE & INTERNATIONAL AFFAIRS website as well as issuing .

koosha Setareh's product unique features :

 With the goal of providing safe and reliable products, as well as sending halal religious supervisor and hygiene supervisor, this company has set specific criteria for manufacturers. Our experts on their mission to Brazil slaughterhouses are always measuring these standards to determine whether they are achieved so, our manufacturers are chosen based on the inspection results.

 Cuts specification :

The natural proportion of deboned cuts and descriptions as follow :

63% maximum of deboned cuts from forequarter 5 ribs being 53% composed by following cuts: chuck, chuck roll, shoulder, chuck tender, shin, brisket point end and 10% of neck cut maximum .

37% minimum of deboned cuts of round derived from hindquarter 8 ribs (pistol) composed by following cuts: knuckle(thick flank), topside, silverside (outside) and shank, according  the picture showing the beef cuts anatomy short guide.