1
00:00:02,900 --> 00:00:10,300
Ok, we wanted to bring you here today so 
we can show you the size of the operation 
behind the brand of neat meat

2
00:00:10,400 --> 00:00:16,200
we started in 2010 we had a small store at 
the fifth settlement but we begin to receive 
orders outside of the new Cairo area

3
00:00:16,300 --> 00:00:21,100
so it was essential to make investment in 
the brand itself and so we occupied a factory 
at the industrial zone

4
00:00:21,200 --> 00:00:23,600
to convey with the needs and requirements 
of the market

5
00:00:25,800 --> 00:00:28,000
We have Baladi meat

6
00:00:28,600 --> 00:00:37,100
which means we raise young herds and as we 
don't produce milk

7
00:00:37,200 --> 00:00:43,600
the cows we have here make the lactation 
process of the cattle until weaning

8
00:00:43,700 --> 00:00:50,100
then the young cattle goes to the government 
slaughterhouse to be butchered and get stamped

9
00:00:50,200 --> 00:00:59,600
We go to specialized companies in Egypt in 
order not to get the fodder locally and mix 
it

10
00:00:59,700 --> 00:01:07,500
to avoid any GMO or Hormones, so we depend 
on pre prepared food.

11
00:01:07,700 --> 00:01:17,900
What we mean by organic nutrition is that 
no hormones are added or any GMO as this 
is reflected  in the quality of the meat

12
00:01:18,000 --> 00:01:29,900
so for example when you order the beef cubes, 
you will notice that the fats is well distributed 
within the meat cubes and not agglomerated

13
00:01:32,100 --> 00:01:41,100
And of course according to the quality standards 
we want to make sure that the laborers dealing 
with the raw product are sterilized

14
00:01:41,200 --> 00:01:55,400
and that is why we have a sterilization room 
for the employee to change his clothes, sterilize 
his hands and legs before he enters the operating 
hall

15
00:01:55,500 --> 00:02:06,900
The preparation stage starts by keeping the 
meat chilled in the refrigerators before 
we start working on it, then large parts 
are cut from the meat

16
00:02:07,000 --> 00:02:16,300
The second stage is the cleaning stage through 
which the final product gets ready in the 
form of the beef cubes or escalope for instance

17
00:02:16,400 --> 00:02:23,000
Also I should highlight an important phase 
which is the weighing stage as this stage 
occurs after the preparation and cleaning 
stages

18
00:02:28,000 --> 00:02:39,200
After this there is the vacuum packing process 
takes place and the delivery man gets assigned 
to deliver the client's meat with no fats

19
00:02:40,000 --> 00:02:50,000
Actually here the structure of the offices 
is made of glass to have clear view

20
00:02:50,100 --> 00:02:56,100
so we can constantly preserve the quality 
control over the operating hall in the cleaning 
and processing

21
00:02:56,200 --> 00:03:02,300
Naturally, we are always developing ourselves 
and the whole operating system is working 
on our client's satisfaction

22
00:03:02,600 --> 00:03:16,800
We continually follow up on the phone, through 
our website and Facebook page to listen to 
our customers' feedback in order to work 
on them and develop ourselves