Firms-daughters

Butchery with refrigerator ZI-VA AD Stip

The Butchery exists in Stip from the beginning of the fifties. During its existence, in accordance to the amendment of law regulations, the Butchery often changed its legal resolution. Today it works as a joint stock company, registered on 01.01.2002, named as Butchery with refrigerator ZI-VA AD Stip, 100% owned by Zito Vardar AD Veles. The Butchery is registered exporter, with mark 4 for lamb and baby-beef. Since 1997, it expands its activity by processing and freezing of fruits and vegetables. It has a butchery line for large and small life-stock, ODD for production of all kinds of meat, semi-lasting and lasting meat products, with a line for fruits and vegetables freezing and a respective capacity for warehousing of the frozen stock.

The Butchery manages:

• Production of 75 ox / 8 hours work time
  - 160 pigs
  - 1000 lambs
  
• 30 t - cooled space on the track
  
• 100 t monthly production of semi-lasting smoked meats
  
• 20 t monthly production of lasting smoked meats
  
• 160 t monthly production of frozen fruits and vegetables
  
• 400 t warehousing chambers on -20 °C

Production of lasting and semi-lasting smoked meats

For production of lasting sausages and smoked meats, the object has 2 chambers for cold smoking (2 x 37.5 m³) and 4 chambers for fermentation (4 x 90 m²) with a capacity of 20 pieces per month.

For production of lasting sausages and smoked meats, the object has:

• 1 cuter 120
  
• 1 cuter 200
  
• 1 Vemag robot - filler 2000
  
• 1 clip filler
  
• grain machine Φ 130/800 kg
  
• mixer 150 l
  
• chopping machine for frozen meat
  
• saw, tumbler 150 kg
  
• weary tubs 2 x 400 E cooling generator
  
• pickle enactor; smokers 2 x 2.4 m³ ; 1 x 16 m³
  
• machine for clipping salamis
  
• 2 vacuuming machines with a capacity of 50 t per month

Short description of the technological procedure

The meet for processing needs to be bones eliminated and categorized in the paralleled department, and then put in brine in the brine department. The smoked meats after the brining are hanged on a porter and thermally processed in smokers, cooled in a chamber on + 4° C and packaged in the package department.

The meat used for production of semi-lasting sausages is chopped in a mixer and then the milled meat, processed in a cuger, is mixed. The prepared compound is filled in natural or artificial guts, put in a cart and thermally processed in smokers (drying, smoking, roasting, cooking). After the thermal process, the products are cooled in special shower cabins, and then left in a chamber at + 4°C.

The lasting products are produced from chopped meat, scaled on a balance and the filling compound is mixed in a cuter with addition of spices and additives. The prepared compound is filled in vent intestines, hanged on a porter and then put in a air-conditioned chambers for fermentation for 2-3 days. The smoked products are transported to air-conditioned chambers for fermentation, where the process of drying and fermentation lasts 7-60 days, according to the type of product. The final product is marked, packed and saved on + 10° C.

The managing team consists of three technologists - nutrition course, with working experience of 15 to 25 years, one mechanical engineer, one master on stockbreeding, one economist and a lawyer. The total number is 77 employees.
In the period of lamb slaughtering, 66 part-time workers are additionally engaged.

The Butchery products:

1. Smoked semi-lasting products
   1. Smoked pork throat
      
   2. Smoked pork meat
      
   3. Smoked Hamburg bacon
      
   4. Smoked meaty ribs
      
   5. Smoked tip-ribs
      
   6. Smoked Tyrol bacon
      
   7. Smoked pork bones
      
   8. Smoked pork
      
   9. Smoked beef bones
      
   10. Smoked pork thigh
       
   11. Smoked pork back
       
   12. Smoked chicken fille
2. Semi-lasting products
   1. Stip's sausage rof.
      
   2. Kranj's sausage vac.
      
   3. Barbecue sausage vac.
      
   4. Hamburg's sausage vac.
      
   5. Macedonian sausage vac.
      
   6. Mortadela ball
      
   7. Mortadela brande
      
   8. Butchery
      
   9. Salami
      
   10. Tirol's
       
   11. Baby-beef sausage vac.
3. Cooked sausage
   
   1. Chicken hot dog vac.
      
   2. Chicken special salami
      
   3. Hot dog vac.
      
   4. Special salami
      
4. Conserved meat in pieces.
   
   1. Salami in intestine
      
   2. Picnic salami
      
   3. Chicken breasts in intestine
      
   4. Turkey salami
      
5. Lasting products
   
   1. Cajna
      
   2. Budim's
      
   3. Culen
      
   4. Ovcepole's
      
   5. Bosnia's suguc
      
   6. Meat stick pepper
      
   7. Meat stick miniko

*CULEN: a lasting sausage of pork and beef. The moisture percentage is under 35% and it doesn't contain semi-phosphates. Characteristic for it is the addition of red hot pepper. It is served in thin slices as cold meal. It is often used as an addition of pizzas and sandwiches.

*BUDIM'S: a lasting sausage of pork and beef filled in vent wrappings with a radius of 50 mm. It is characteristic for its grained structure and sweet taste of spices and fermented meat. It is consumed in thin slices as a cold meal.

*OVCEPOLE'S: a lasting sausage of pork meat, filled in natural wrappings in pairs of approximately 200 gr. The aroma and taste of the fermented meat and added spices give it a middle hot taste. It is served as a cold meal.

*SUGUC: a lasting beef sausage filled in baby-beef wrapping in a form of a horseshoe. It is characteristic for its brown color and the taste of a fermented beef meat. It is consumed in thin slices.

The Butchery and farms products:

1. Live weight
   
2. Pork meat - Roman processing
   
3. Pork meat - drana processing
   
4. Bacon
   
5. Pig heads
   
6. Black liver
   
7. White liver
   
8. Soft fat
   
9. Spleen
   
10. Darby
    
11. Kidneys
    
12. Intestines
    
13. Skins
    
14. Hearts
    
15. Pork - Trade union processing
    
16. Pork - French processing
    
17. Pork - tearing processing
    
18. Pork - ripped head
    
19. Pork -EVG processing