- Organising a supply chain of quality beef through long term partnerships with beef farmers in the Auvergne and Burgundy regions of France.

- Boning and trimming the primal cuts which have been separated from the carcasses: all done by hand by our own butchers.

- Preparing the frozen finished product, raw, cooked or partially cooked, using our three main production lines: coarse mincing, slicing and cooking.