Farm To Plate

Here we present to you Mumbai Meat Company’s process of how we source the best and top quality livestock, process it, and bring it to your plate while ensuring all the hygiene standards are followed.

01

Sourcing

Sourcing the best livestock, processing to make international quality products and utilising the supply chain to reach the consumer with the freshest produce are the USPs of MMC.

02

dressing

The livestock is inspected by DADH veterinarians twice, once before slaughter and once after, to ensure that the animals are disease-free and fit for human consumption. The inspection process follows Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).

03

Processing

The animals are slaughtered in an abattoir according to Halal regulations. Then, a post-mortem examination is conducted before the carcass is washed, stamped, and transferred to a chiller. Before butchering, the pelt is removed and the innards are taken out. Finally, expert veterinarians inspect the meat to ensure it is fit for human consumption.

04

cutting

Large animals are cut into three pieces before being cut into smaller pieces like ribs - Carcasses are kept in a chiller at 2-4⁰ C for 24 hours - After the carcass temperature and pH have gone down, the carcass is brought to a deboning hall for further processing - Various prime cuts are prepared here and then packed.

05

Grading

Each carcass is washed and sanitized with approved disinfectants to control microbial contamination and growth. Meat is given a grade depending on the animal’s size, muscle mass, and fat deposits. It is then stamped as ‘veterinary passes’ under close supervision of the Chief Veterinary Officer (CVO) under a strict quality control procedure.

06

PACKAGING AND DISTRIBUTING

The meat is cut, put into plastic bags, and vacuum sealed. It is then kept in a blast freezer for 10-12 hours to bring the core temperature of the product to -18°C. The final cartons are passed through the metal detector to check for external contaminants. Frozen cartons are kept in cold storage at -18°C for further dispatch.

Quality

Quality

The Mumbai Meat Company implements comprehensive quality management consistently at all production levels. We do 150 quality checks from the time of animal arrival until frozen or chilled meat dispatch. Finished products are checked for microbiological testing, chemical analysis, heavy metal, natural toxic substance, crop contaminants, hormones and preservatives. We use a consistent HACCP system (Hazard Analysis and Critical Control Points) to analyze food safety risks. We also conduct varied internal checks and external audits of the processes and products at every stage.

Food Safety

From animal selection to several production checkpoints, we ensure high food safety at every step. Each animal we slaughter is examined by Government official veterinarians and the carcass enters the food chain only after it has been determined to be fit for human consumption by the official ante mortem and post mortem checks. By working closely with our suppliers and customers, we are responsible for producing food that is as safe as possible. We also make every effort to make the ingredients and preparation standards of our products clear to the consumer.

Food Safety

REGULATORY COMPLIANCES

The Allana Processed Food Division ensures Quality and Food Safety by implementing the following International Standards and Systems:

ISO 9001 : 2015
Quality Management
System

NABL
(ISO/IEC 17025)
Accredited

APEDA
FSSAI

HACCP
Food Safety System
(Preventive Controls).

Food Safety
Management
System - FSMS
(FSSC 22000:2018)

FAQ

The livestock undergoes proper veterinary health check-ups, is rested, and then humanely slaughtered, dressed under hygienic conditions, and chilled at recommended temp. This protocol ensures that the meat is fresh, cut to order, stored at the best temperature and delivered in temperature-controlled trucks, till it reaches the end-consumer.
No, we assure you that our meat is 100% antibiotic residue free and we follow all government regulations to ensure food safety and public health. All livestock purchased are grass-fed without growth promotors, pesticides or veterinary residues.
Yes, all our meat products are 100% Halal.
All our products have an expiry/best-before date mentioned before which the product can be consumed safely provided it is kept at recommended temperature.
We take stringent care at every step to make sure that there are no quality concerns whatsoever. However, if you still feel that you have an issue with quality from our end, you can reach us at [email protected] or call at 180022 8870
When muscles are heavily worked, they hold more oxygen, which gives the meat a red color. Chickens are flightless birds, so their breasts are not red, but their legs, which they use, are “dark meat.”
Meat is rich in animal proteins which get absorbed very fast by the body. If taken in the right amounts, can have positive effects on our health and nourishment. Apart from protein, it is considered an important food source of essential nutrients, iron, etc for optimal growth and development. Indeed a proper consumption of meat, especially lean cuts, can be beneficial at different stages of life.
If the temperature of the Deep freezer is well maintained at -18°C, then meat can be safety kept up to 12 months to 24 months. The product is still safe to eat after a year.
Raw meat can be kept for a maximum of up to 4 days in a refrigeration (4°C) cabinet. However, there would be drips, so proper precautions to be taken so that the drips do not fall on other RTE food kept in your fridge.
You can get in touch with us on our customer care number 180022 8870 or email us at [email protected]. We are available between 9am to 7pm for calls.