Until perishables reach consumers (meat market)

At the Yokohama Meat Market, cattle and pigs collected from all over the country are transported from all over the country on a consistent meat production line and from slaughter (carcass production) to part carcass processing at facilities with well-managed hygiene. 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 Japan's first cow spinal cord inhalation removal device (Yokohama Safetyfty), and we have been proactively introducing traceability systems, such as the identification number barcode display on beef carcasses.

1.Beefs and pigs transported to the meat market are moored at facilities in the market.
2.The next day, each cow and pig is inspected one by one from the morning, and then slaughtered, processed into carcass and internal organs, and performed a sanitary inspection. We are working to ensure thorough hygiene management by spraying sterilized water. In addition, we strive to create higher quality products, such as by shaping carcass several times. ) 。
3.Carcasses that have passed the hygiene inspection are cooled all day and night in the refrigerator in the market, and then sent to the "selling" the following afternoon (the wholesalers and trading participants can participate in the auction). 。
4.Brokers cut off carcasses into partial meat such as loin and thighs at the workplace in the market and carry them out. In addition, trading participants carry it out to their own stores or stores where they do business.