To meet growing demand and optimize the quality of its products, our Butchery Workshop (ACB) is upgrading its operations and production equipment. The division is modernizing its operations with innovative packaging technology and expanding its team of butchers.
ACB is introducing “vacuum packaging in trays”—known as Tray Skin—into its production line.
This cutting-edge technology involves sealing the product in plastic film that conforms perfectly to the shape of the meat, thereby eliminating all contact with oxygen.
This process offers numerous advantages:
To support this technological shift and handle ever-increasing production volumes,ACB has expanded its workforce. The team is growing with the addition of new professional butchers to the staff.
This combination of skills makes it possible to balance the artisanal expertise essential to meat processing with the precision of industrial-scale production.
Along with these innovations, the workshop has optimized its supply chain. The switch to cardboard packaging provides better protection for products during shipping and simplifies inventory management for retail locations.
These developments come at a key time of year. As “Operation Sausages” kicks off the summer season, Atelier Boucherie Schiever demonstrates its ability to combine responsiveness, technical innovation, and culinary excellence to serve all of our customers and stores.
