CENTER SICILY MEAT

Our lamb is reared in our farm where they are free to graze, and their diet and welfare is of paramount importance. We source from some of the best farms in the Sicily, and we guarantee our lamb is naturally reared outdoors, matured for a minimum of 20 days for extra tenderness, and fully trimmed of any surplus fat and silverskin to a kitchen ready standard. Enjoy our full range of top quality grass-fed lamb steaks and chops, lamb roasting joints and lamb casserole cuts together with our Lamb Burgers and Minced Lamb.

Our production facilities consist of genetic breeding, farrowing, nursery, and finishing buildings. These state-of-the-art facilities are designed to optimize the environment in which the animals live. Our facilities and equipment are operated in a safe, efficient, and environmentally responsible manner. We maintain a zero-tolerance policy for any production practice that results in a detriment to our animals or the earth’s natural resources. Our sow herd is managed by highly-skilled, Pork Quality Assurance Plus (PQA+) certified employees who administer our animal husbandry practices. Sows are housed in barns designed to optimize their nutrition and health during the gestation period before being moved to facilities specially designed for birth and lactation. Prestage’s vertically integrated production process affords a number of strategic advantages that allow us to be one of the most efficient pork producers of Sicily.

Always delicious, our meat beef of Sicily, infact are grass-fed outdoors for a mellow flavour and prized. The our farm, is based traditionally on all the meat biological. On our site that was specially designed to promote the knowledge of biological beef and is the medium that, with relatively low investment, you can get more immediate results. On the site you can then find all the information you need to know the biological production system, the regulations that are the basis and methods that allow you to control. This allows you to understand what are the mechanisms and guarantees a production system characterized by a high degree of sustainability and animal welfare. The our production of meat is based on the line in the food industry is the set of all subjects and steps that contribute to the production, processing, distribution and marketing of our meat.

Animal 4-6 months slaughtered weight of 200-250 kg. In bio is not allowed the veal calf and fed only milk powder and forcibly anemic. Meat low in fat, tender (little connective tissue) digestible. BEEF Male with more than 6 months slaughtered at a live weight of 600-700 kg Meat appreciated and valuable SCOTTONA or MANZA Female aged 10-15 months until the first mating, never impregnated presents an ideal muscle development and meat special tenderness COW female who gave birth at least once and quality characteristics of the meat are extremely variable depending also on age at slaughter and the number of parts. Bull uncastrated adult male is gristly meat, dark and with little fat inframuscolare.