For Partners

LANTRANS LTD LLC

We are a young production company making beef products both for Ukrainian market and for export.

We produce beef from cattle grown in Zhytomir, Kiev, Khmelnitsk, Vinnitsa, Poltava, Chernigov, Cherkasy and other regions. Major cattle breeds used in production are meat and milk breeds, namely: Red Steppe, Simmental, Brown Carpathian, Holstein, Aberdeen Angus, Limousin, Volyn Meat, and Grey Ukrainian.

The company is located in environmentally safe region.

Cattle are slaughtered by production method using state-of-the-art equipment. If required, products may be released as carcasses, half carcasses, quarters, both refrigerated and in deep-frozen, as well as deep-frozen blocks, by-products, and skins.

The facilities used by LANTRANS LTD LLC to produce and process meat and meat products meet high quality standards, GOSTs and DSTU, and were accredited by the State Veterinary and Phytosanitary Service of Ukraine, which is confirmed by operating permit to use facilities (sites) to produce, process and sell foodstuffs No. 10-22-26 of July 28, 2017.

The company takes measures to implement НАССР system and to ensure compliance of production process with ISO:9001, ISO:22000 standards.

Manufacture
01
RAW MATERIALS

We use cattle raw materials grown by Ukrainian farm enterprises.

02
SLAUGHTER

Products are made at production facilities ensuring high-quality products.

03
DISSECTION

Dissection and trimming are made by modern butchering methods based on Australian butchering and with regard to customer’s requirements.

This is one of the stages of processing raw meat, when boning from bone contents, muscle tissue, connective and fatty tissues are separated. The raw materials can be prepared for the boning in the form of the integral carcases / carcasses, half carcasses and a quarter of carcasses. The work is done carefully, it is allowed to leave only a small amount of meat on the surface of the vertebrae.  After the deboning process, the meat is sent to the vein (the process of separating the connective tissue, blood and lymphatic vessels, tendons, cartilage, small pits.) At the stage of boning and lining, the quality of all the work performed is strictly controlled, after the boning and lining the meat is sent to the salting chamber, as well as on the areas of grinding and cooking stuffing.

04
FREEZING AND STORAGE

Meat products are stored in deep freeze chambers.

05
DELIVERY

We make delivery by road vehicles equipped with refrigerators and isometric trucks.

VETERINARY CONTROL COVERS ALL STAGES OF PRODUCTION CYCLE
AUSTRALIAN BUTCHERING METHOD