End‑to‑end slaughtering and primary processing: humane handling, evisceration, carcass inspection, primary cuts, chilling, and bleed control with documented SOPs and quality checkpoints.
Value‑added preparation and packing: marination, portioning, MAP (modified atmosphere packaging), vacuum packing, and ready‑to‑cook product lines sized for retail, foodservice, and institutional procurement.
Temperature‑controlled logistics and inventory: integrated cold rooms, refrigerated loading bays, GPS‑tracked refrigerated transport, batch traceability, and FEFO/lot management to reduce waste and ensure product integrity.
Regulatory and food‑safety program management: HACCP plan development, FSSAI compliance support, periodic third‑party audits, staff training programs, and incident response procedures.