Essential for quality and freshness
Whether on the pasture, in the selection of the cattle, or during transport: The MAREDO quality guidelines stipulate a strict inspection of our meat in every phase of production. Our own quality managers in South America monitor the process on site.
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Tested steak quality at MAREDO: from the pasture to the plate
A species-appropriate animal husbandry is extremely important for the rearing of a cattle and the quality of the meat. Because if the animal feels comfortable and does not feel any stress, the quality of the later steaks is also higher. In order to guarantee this, MAREDO has a close-meshed network of controls during the entire rearing, cutting and transport process.
State-certified companies and MAREDO quality managers
Our certified rearing and slaughterhouses are subject to strict controls. Responsible here are the state organizations SENASA (Servicio Nacional de Sanidad y Calidad Agroalimentaria) and INAC (Instituto Nacional de Carnes). The checks are unannounced and include not only animal welfare but also hygiene on the spot. We also employ our own quality managers. These check the complete process and ensure that the process is carried out according to the MAREDO quality guidelines. This includes regular checks of the pH-value in the meat and the inspection of the steak cuts. Hygiene and animal welfare are also under constant scrutiny. Everything is thoroughly checked again on import into the EU area. The European guidelines for meat imports are among the strictest in the world. These include high veterinary standards, animal welfare principles and hygiene standards, as well as other government controls in the country.
Traceability right back to the table: Transparency at MAREDO
Tracing the meat and its origin is of great importance to us. In this way we can guarantee the quality. The guests in the MAREDO steak houses can also experience this transparency. In each of the more than 22 restaurants, a list of the current slaughterhouses and their country of origin is displayed in the checkout area. So you as a guest know at all times what kind of steak you actually have on your plate.
Modern container ships transport the meat across the Atlantic to Hamburg in 25 days. Under controlled temperature conditions, the meat has sufficient time to mature at rest and without loss of aroma to obtain the unique MAREDO taste.
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After culling and cutting, the meat is chilled to a temperature of 0 to +1 °C within two to three days. The precious parts selected for MAREDO are packed in special vacuum bags and transported and stored at -1° C to +2° C.
On arrival at the port, the temperature of the meat and the integrity of the packaging are checked again. The barcodes on the cuts can be used at any time to trace which farm they come from.
The weight of the meat is checked immediately upon delivery to the restaurant. Then the visual inspection for size, possible packaging damage and origin from the approved slaughterhouse for MAREDO takes place. The meat temperature is also measured again at this point. Everything is noted on a delivery note and stored under optimal conditions in the restaurant.
Test seals & certifications
BRC Global Standard for Food Safety
MAREDO slaughterhouses in South America meet the stringent BRC requirements for the global standard for food safety. The audit is repeated annually in the state-certified companies in Argentina and Uruguay.
You can find the certificate here.
The establishments in South America are inspected unannounced at regular intervals. In addition to government controls, MAREDO also has its own quality managers on site to control the production process.
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