Packing is a speciality trade
with skills that come gift-wrapped
In meat packing, it is practically all a matter of presentation. A fine piece of meat deserves to be showcased as befits the quality of its deboning and trimming. This is where the skill of the packing personnel comes in.
Whether bagging or working on the table, everyone in packing needs to recognise the nature of the meat muscle and show vigilance to ensure the traceability of the pieces of meat but also their conformity, and eliminate any defective pieces. The packing technicians pack the meat in bags under vacuum or in trays. In the beef channel, we send packed beef that is ready to cut (PAD – prêt à découper) or ready to slice (PAT – prêt à trancher).