The newly upgraded abattoir has the capacity to slaughter 2000 sheep per day. Throughout the facility, HACCP standards are adhered to and great care is taken to maintain the best animal welfare practices as possible. The Temple Grandin design principles, as well as other advanced technology, are used in the holding pens and aim to minimalize stress on the animals. A strict code of conduct, regarding animal welfare, is followed by well-trained staff.
In order to ensure the best possible fresh product with an optimal shelf life, Tomis Abattoir maintains a cold chain, starting from the slaughter floor and ending at the retail outlet.
Tomis LAMB is a well-known quality brand recognised by wholesalers, butchers and retailers for its superior build, conformation, quality of slaughter, shelf life and tenderness.