"Low storage temperatures are used for our meat to limit microbial growth."

What distinguishes us from our counterparts is the use of conventional cleaning techniques. The procedure entails stripping the meat of its outer skin and then rubbing it with turmeric. The meat that has been coated is then heated and processed. By using this procedure, all bacteria and other contaminants in the meat are eliminated. By using appropriate heat treatment and packing techniques at the final processing stage, the risk of microbiological contamination is reduced or eliminated.