about us
Quality and Food Safety Commitment
In a firm commitment to quality and food safety, Frigorífico Pico obtained in 2021 the BRC international management, quality and safety certification.
In this way, Frigorífico Pico becomes one of the 20 Argentine beef slaughterhouses with said certification.
The BRC standard is a global certification that guarantees compliance with international quality and safety standards for food products produced at its Trenel refrigeration plant.
In Frigorífico General Pico we give priority to the consistency in the selection of products, to provide high quality cuts and tailored to the customer.
Frigorífico General Pico guarantees the highest quality standards thanks to an unique and exclusive Reliable Selection protocol.
A consistent selection and the standardization of every product is achieved by following strict parameters that allow to mark the quality of the meat:
- Type, breed and background of the animal.
- Size.
- Classification by age and ossification.
- Half carcass weight and structure.
- Conformation of prime cuts.
- Intramuscular fat.
- PH (degree of acidity).
This original classification system is based on a thorough and strict control throughout the production process: purchase and selection of animals, slaughtering, cutting, cooling, packaging and dispatching.
Quality and Food Safety Commitment
In a firm commitment to quality and food safety, Frigorífico Pampa De Vare S.a obtained in 2010 the BRC international management, quality and safety certification.
In this way, Frigorífico Pampa De Vare S.a becomes one of the 20 Argentine beef slaughterhouses with said certification.
The BRC standard is a global certification that guarantees compliance with international quality and safety standards for food products produced at its Trenel refrigeration plant.
In Frigorífico Pampa De Vare S.a we give priority to the consistency in the selection of products, to provide high quality cuts and tailored to the customer.
Frigorífico Pampa De Vare S.a guarantees the highest quality standards thanks to an unique and exclusive Reliable Selection protocol.
A consistent selection and the standardization of every product is achieved by following strict parameters that allow to mark the quality of the meat:
- Type, breed and background of the animal.
- Size.
- Classification by age and ossification.
- Half carcass weight and structure.
- Conformation of prime cuts.
- Intramuscular fat.
- PH (degree of acidity).
This original classification system is based on a thorough and strict control throughout the production process: purchase and selection of animals, slaughtering, cutting, cooling, packaging and dispatching.
National and International Certifications
