Slaughter process

VION is one of largest meat producers in the Netherlands and Europe. VION's meat production and processing takes place in a modern, hygienic and industrial environment. Thanks to continuous innovation, amongst other things in processing techniques and refrigeration technology, people now have a wide choice of a fresh meat the whole year round.

• The locations
• Data registration
• Slaughter process
• Data varification and feedback
• Environment and safety
• Staff
• Classification and payment


The locations
We have pig abattoirs in Apeldoorn, Boxtel, Druten, Groenlo and Helmond.
These locations process over 170,000 pigs each week. They are pivotal in the production chain for our pork products. Each plant has its own buyers and its own speciality.

At our abattoirs, we process meat into products suitable for sale to clients in the Netherlands and abroad, such as the ham industry in Italy. In addition, we prepare the meat for downstream processing for retail or bacon, for example, at one of the other VION locations.
We employ stringent regulations at our abattoirs. Our employees have to work according to strict guidelines for slaughtering, routes, classifications, hygiene, environment and safety, working conditions and welfare. In Son, sows are slaughtered. This meat is used for the production of dry sausages.

Data registration
We record all kinds of different data at our abattoirs: an animal's state of health, quality aspects of the meat, quality control information etc. All these details are fed back to the pig farmer, enabling him to further optimize his operations.
Pigs coming into the abattoir have a so-called earmark. This label in a pig's ear carries a number. With this number each individual animal can be identified and traced back to the haulier and the pig farm. Animal welfare and any abnormalities are checked on arrival.


Slaughter process
After a rest period and a warm shower, the animals are taken to the stunning room. Stock handlers have special training to handle the animals well. Their knowledge is tested every year. Pigs are stunned quickly by electric shock or gas. As soon as a pig has lost consciousness, its artery is cut. Blood is collected in special drainage troughs and storage tanks. Special hygiene requirements apply for the collection of blood. Our staff members in charge of that are highly-trained specialists. The blood is reused as a raw material in the pharmaceutical industry, for example. A specialist company collects the blood and processes it.

Data varification and feedback
Inspection assistants and veterinary surgeons of the Food and Consumer Product Safety Authority (VWA) check all carcasses, organs and the meat at the abattoir. Random samples are taken, which are checked for antibiotics and other undesirable or banned substances. All gathered data is subsequently stored in a database. If any problems are found, we immediately send the meat off for further inspection, and destroy it if necessary. Pig farmers can view the slaughter details of their pigs through Farmingnet. Farmingnet is an information system that is accessible through the Internet. This system provides quick and clear feedback of this data. Data gathered during the slaughter process gives pig farmers insight into how to improve the quality of the pigs. In addition, slaughter data helps to quickly make any management corrections on the farm. This continuous stream of information helps raise overall quality to an ever higher level.

Environment and safety
Environmental considerations are an important focus point within the VION Food Group. Measures at VION Food Netherlands' abattoirs in the Netherlands include recycling water, reducing waste and working with strict operating procedures. These measures are designed to reduce environmental pollution to an absolute minimum. Each year, VION Food Netherlands sets environmental targets that must be achieved.
Product safety is another important spearhead in our operations. Our abattoirs operate in accordance with the Hygiene Code and the HACCP system.


Employees
Each and every one of the employees in our abattoirs is a well-trained specialist. They have usually completed a specialist training course at the training institute for the food sector, SVO. Examples of the specialist courses for production workers in abattoirs are: specialist training for the slaughterman, master butcher training and management training for the meat industry.

Staff
Each and every one of the employees at our abattoirs is a well-trained specialist. They have usually completed a specialist training course at the training institute for the meat sector, SVO. Examples of the specialist courses for production staff in abattoirs are: specialist training for the slaughterman, master butcher training and management training for the meat industry.

Classification and payment
All abattoirs guarantee due care in the calculation of payments issued to pig farmers. We use a special method for weighing and classifying pigs to ensure correct payment. Employees of the independent Product Board for Livestock and Meat (CBS) check the weighing at our abattoirs They are also responsible for classification of the pigs. The classification system is based on the type of animal, musculature and the percentage of lean meat and fat.

In the European Union, classifications are denoted by the letters S.E.U.R.O.P. An animal's SEUROP class is applied to the carcass with a stamp or label. The Ministry of Agriculture, Nature Management and Food Safety sees to it that the classification process is carried out properly. Payments to pig farmers are based on the SEUROP quality class.
Domestically, the Netherlands uses a second quality denomination, namely the type of pig. This relates to the form and size of ham, rib, shoulder and belly. This classification system has four classes:

AA exceptionally good musculature/conformation
A good to very good musculature/conformation
B average musculature/conformation
C quite thin musculature/conformation

In the Netherlands, the quality class is indicated by a combination of meat percentage and type.