We procure best quality buffalo and veal carcasses and process them as per
international market standards. Our association with the Agricultural and processed
Food Products Export Development Authority (APEDA) and Hazard Analysis and Critical Control
Points (HACCP) is an indicator of our quality oriented approach.
 

We strive for long-term business associations and always work in sync with our customers'
needs and expectations. Our motto is to provide high quality processed
 meat to our customers by following the traditional Halal Method (slaughtered
according to Islamic law) in which the meat is hygienically separated.

We persistently endeavor to incorporate the latest developments and innovations in
the sphere of processing, freezing, packaging and quality management. With our deep industry
 expertise and market knowledge, we have been consistently performing in
terms of quality products and services to our worldwide clients. 

What is Veal?
Veal is the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks
of age, weighing up to 450 pounds. Male dairy calves are used in the veal industry. Dairy cows
must give birth to continue producing milk, but male dairy calves are of little or no value to the
 dairy farmer. A small percentage are raised to maturity and used for breeding.
 

How is Veal Inspected?
All veal in retail stores is either USDA inspected for wholesomeness or inspected by State
systems which have standards equal to the Federal government. Each calf and its internal organs are inspected for signs of disease. These inspections insure the veal is safe, wholesome, and
correctly labeled and packaged.

Learn about safe storage, preparation and handling of beef, lamb, veal, pork, game, and exotic meats, ground meats, and meat products