Consumers have a core right to expect that each product produced and sold will be safe for consumption and wholesome. Thus every day we make sure that Boyne Valley Meats Ltd. is synonym of quality. To achieve the highest standards in food production a specific multifactorial approach has been implemented in our company, at each stage of the production process. The approach involves:

• Our suppliers are only Irish farmers.
•The traditional way of extensive, low concentrate high input grass-based production systems gives both us and our customers the guarantee of the highest quality of raw material.
• A comprehensive Food Safety Management System based on Hazard Analysis Critical Control Point System (HACCP) – a well-recognized, logical system of food control based on prevention.
• Continuous investing in the production infrastructure and raw materials to create the best possible products.
• Continuous training and development of our staff, as we believe that everyone in the company as each employee has an important role to play in terms of maintenance sustainable production process.

It is our policy to maintain compliance with relevant legislation through cooperation with external consultant experts and the Department of Agriculture Food and Marine. We are also strongly focused on constant fulfilling customers’ requirements. The satisfaction of our customers is reflected in EU trade and export expansion.

Boyne Valley Meats Ltd holds also a third party accreditation – BRC – The standard recognized as a GFSI (Global Food Safety Initiative) benchmarked food safety scheme. Our BRC system ensures effective control of product safety, legality and quality through Threat and Vulnerability Assessment and Critical Control Point (TACCP/VACCP). In Boyne Valley Meats Ltd, thanks to our IT traceability and labelling system we are able to assure traceability ‘from-farm-to-fork’.

Accreditations:
-BRC
-HACCP