Until fresh food is delivered to consumers (meat market)

In the Yokohama Meat Market, at well-maintained facilities, cows and pigs collected from all over the country are performed from slaughtering (carcasses production) to partial meat processing of carcass on a consistent meat production line, and for all meat After conducting thorough inspections, we deliver safe and secure meat to citizens.
In addition, we have pioneered efforts to further improve safety, such as the development of the first Japanese beef spinal cord inhalation removal device (Yokohama Safety Tea) in Japan. We have also been proactive in introducing traceability systems, such as displaying individual identification number barcodes for cow carcass.

1.Cows and pigs transported to the meat market are moored at facilities in the market.
2.The next day, from the morning, one cow and pork will be tested, slaughtered, processed into carcass and internal organs, etc., and conduct a sanitary inspection. We are working to ensure thorough hygiene management, such as spraying water. In addition, we strive to create higher quality products, such as by shaping carcasses several times. ) 。
3.Carcass that have passed the sanitary inspection are cooled all day and night in the refrigerator in the market and are hung on the next afternoon (the wholesalers and trading participants can participate in the auction). 。
4.The wholesaler cuts the scallops into partial meat such as loin and thighs at the workplace in the market and carries it out. In addition, trading participants will carry it out to their own store or the store where they trade.