Relying on third parties for slaughter and processing involves high costs, long times and reduced margins. With an in-house plant, however, every euro invested returns in added value. You cut transport costs, avoid waiting and obtain a direct return on each processed product. With the same number of animals raised, you increase your net profit: you sell at a higher price and keep for yourself all the value that was previously lost along the supply chain. It is a change that immediately improves your company's balance sheet.

Each stage of processing, from maturing to portioning, from packaging to preservation, remains under your direct control. This means fewer errors, less waste, more safety and more consistency in the final quality of the product. You no longer have to adapt to other people's standards: you decide the times, methods and results. You can differentiate the products, create personalized recipes, try new cuts or packages. Your production adapts to your vision and the tastes of your customers.

When you control the entire supply chain, quality is not just a promise, but a tangible fact. The meat arrives at the laboratory fresh, without intermediate steps, without transport that compromises its integrity or freshness. You can carefully choose every detail: processing times, ingredients for the recipes, packaging methods. The result is an artisanal, authentic and superior quality product, which truly tells who you are and what you do. And your customers perceive it at first taste.

Cutting the steps between you and the end customer allows you to build a direct, sincere and lasting relationship with those who buy your products. This creates trust, loyalty and a perception of value much higher than the anonymous products of the large distribution channels. Furthermore, you can better communicate your commitment to quality, animal welfare and sustainability. In practice: you sell better, to those who truly appreciate what you do.

Organizing production based on the availability of slaughterhouses or external laboratories means being constantly at risk. A delay or a technical problem is enough to throw your entire planning into crisis. With your own plant, you are finally free to decide when and how much to process, managing even small quantities or seasonal processes with flexibility. In this way, you can respond in real time to customer requests, avoid waste and optimize each operational phase.

Freshness is one of the most important factors for those who buy meat products. With in-house processing, you can reduce the time between slaughtering, processing and sale, always guaranteeing a fresh, safe and appetizing product. This increases the perceived quality and allows you to extend the shelf-life, reducing waste. Furthermore, you can make special cuts, dedicated packages or fresh preparations on request, expanding the offer and making your point of sale (or your direct channel) even more attractive.

Selling directly means keeping 100% of the value of the product for yourself. You don't have to share with any wholesaler, processor or retailer. You can choose the channels you prefer - farmers' markets, purchasing groups, company outlets, fairs - and create direct contact with the consumer. This allows you to tell your story, build customer loyalty and build a recognizable brand. And above all: you have the freedom to set prices, without having to submit to conditions imposed from outside.

Investing in a processing plant is not just a technical choice: it is a change of pace, an evolution in the vision of your company. From a simple breeder you become a complete producer, able to manage the entire supply chain and offer the market a finished, unique and recognizable offer. This opens you up to new markets, makes you more competitive and maximizes the value of your work. It is also a strong message for customers: "this meat does not come from who knows where, but from those who raise it, process it and sell it with passion".