Wholesale meat trade

At the center of the exchanges between stockbreeders, butchers, Supermarkets and Restaurants, the wholesale meat trade provides four principal functions which are:
Industrial (slaughter, transformation)
Logistics (provisioning, inventory control)
Commercial (purchase and sale)
Administrative (management of the traceability).
The meat is a sensitive and alive product. Guarantors of the quality and of the public health of a complex raw material, the wholesale meat trade brings a real service and added-value to the product. The Supermarkets, the restaurants, the traditional butchers and export are the main customers of wholesale meat trade. In Front of the 1996 and 2000 crises, the wholesale meat trade knew to be modernized, reorganize and open with the innovation. The wholesale meat trade developed the traceability, and implemented certifications as the Label Rouge (Such as Label Rouge “CHAROLAIS TERROIR”) The wholesale meat trade reinforced its principles of food safety and adoptee methods HACCP (Hazard Analysis and control of the critical points).

Wholesale meat trade