Steps in the Chain of Supply

1. Animals in free range production system.
2. Antemortem Inspection.
Entails:-
• Eye inspection
• Checking for nasal Discharge
• Checking Lymph nodes for swellings
• Checking the mouth for ulcerations
• Checking the entire body for vectors or parasites.

NB - High hygiene standards are observed within the production line.

3. Slaughter of animals in line with the regulatory framework requirements
4. Production line
5. Post-mortem inspection of meat
6.Cleaning and grading of carcass
7. Carcasses are weighed after drip drying and fitted with stockiness
8. Carcasses transported under refrigeration to local port of exit.
9. At the port of local exit, the meat is loaded on to the plane under controlled conditions.
10. The meat is transported to the target market in the United Arab Emirates where the distributor has a network of retailers who sell it to their consumers.