Modernization and Expansion of Our Butchery Workshop (ACB)
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Innovation for Conservation: “Tray Skin” Packaging
[/vc_column_text][us_separator size=”small”][vc_column_text]ACB is introducing “vacuum packaging in trays”—known as Tray Skin—into its production line.
This cutting-edge technology involves sealing the product in plastic film that conforms perfectly to the shape of the meat, thereby eliminating all contact with oxygen.
This process offers numerous advantages:
- Extended shelf life: The Tray Skin helps maintain the freshness and organoleptic qualities of the meat for up to 15 days in the refrigerator, compared to just a few days with conventional packaging.
- Food Safety: The absence of air drastically limits bacterial growth and prevents the risk of exudate (juice loss), ensuring impeccable hygiene.
- Product Presentation: This format provides a clear view of the cut of meat, making it easier for customers to choose, while also being more compact and convenient to store or transport.
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A Strengthened Industrial Structure
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To support this technological shift and handle ever-increasing production volumes,ACB has expanded its workforce. The team is growing with the addition of new professional butchers to the staff.
This combination of skills makes it possible to balance the artisanal expertise essential to meat processing with the precision of industrial-scale production.
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Significant logistics gains
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Along with these innovations, the workshop has optimized its supply chain. The switch to cardboard packaging provides better protection for products during shipping and simplifies inventory management for retail locations.
These developments come at a key time of year. As “Operation Sausages” kicks off the summer season, Atelier Boucherie Schiever demonstrates its ability to combine responsiveness, technical innovation, and culinary excellence to serve all of our customers and stores.
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