The modern concept of Cooperfrigu’s plant allows the entire production process performed in the same building (slaughtering, deboning, freezing and stocking). The boneless meats goes through modern freezing tunnel to temperatures under -35°C (minus 35 degrees Celsius), as the stocking chambers works at a temperature under -22°C (minus 22 degrees Celsius). The load of the expedition is performed directly to the inside of reefer containers from the stock chambers in the same building, avoiding any type of external contamination or thawing. Preserving the high standards of product quality, fulfilling a rigorous sanitary and laboratory controls according to the most demanding beef markets of the world.