From the 500 animals slaughtered by OSVACA every week in its own abattoir, we take the different types of meat products to offer our customers.
Every week young cattle, both male and female – mainly the coloured breed, Friesians and Limousins – are slaughtered. The largest slaughter operation is carried out on Friday afternoon/evening to serve for Monday morning.Then, from Monday to Thursday, slaughtering goes on depending on forecast orders.On Tuesdays the older cows are slaughtered. These can be sold from Friday onwards, after once the test results have arrived at the abattoir.
The Friesian calves, “O” and “R”, go for consumption in the Vallès and Barcelonès area. This is closest to us. They also go to Valencia.The coloured and Limousin cattle, “U” and “R”, go for consumption in Italy, Portugal, and a few to Valencia.
OSVACA sells the meat, largely in half carcases or cut into four pieces: top bit and rump, loin, thin flank and front. Our products are destined for butchers, where they are cut up, or for meat warehouses and cutting rooms. We also have a fleet of refrigerated lorries allowing us to transport products directly to the customer.