The animals are inspected by the Federal Inspection Service (SIF) in Brazil and by United States Department of Agriculture (USDA) in USA. At slaughter, carcasses and offals pass through several inspection lines. When deboning, the quarters are re-inspected and deboned at a temperature between 5 degree Celcius to 15 degree Celcius.

The cuts are labeled, packaged and stored in cold or frozen chambers until dispatch. The entire production process is monitored by the High Quality of well trained veterinaries and the Health Department from the production plants that attend our demand.