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The site contains a very modern and spacious slaughtering facility which has the capacity to process over 2000 cattle per week. Final product quality is an evident consideration in the slaughter process. With this in mind, many pathogen reduction processes and principles have been incorporated. These include on-line clipping, downward hide pullers, dual and triple knife techniques, positive air pressure from clean to dirty, carcase vacuum systems and high voltage electrical stimulation.

Web: www.foylefoodgroup.com