With Jean Routhiau, the expertise of our butchers and cooks ensures the quality and legitimacy of our meats.
Specialists in meat, our butchers and cooks intervene at different stages in meat processing:
At Jean Routhiau, the team in charge of supplies from abattoirs and wholesalers consists of professional butchers and cooks.
Specialists in meat, they make their decisions by targeting the species or pieces best suited to our recipes.
We carry out regular audits with our meat suppliers (abattoirs and cutting factories) to ensure proper hygiene and traceability, which involves monitoring networks and the legitimacy of raw materials.
Once it has been approved and controlled, the meat goes to our meat and poultry butchers, who bone and cut the pieces of meat.
These pieces are then made into stuffed pieces, carpaccios, cooked meats and ready-made meals.
RIGOROUS CLEANLINESS AND SAFETY STANDARDS
Because they handle raw foodstuffs, our butchers must always be extremely punctilious as regards hygiene and cleanliness in their workplace and the instruments they use.
At Jean Routhiau, workstations are cleaned and inspected regularly to ensure optimum cleanliness.
Protective equipment is required for the daily safety of cutting professionals.
FINELY-TUNED SEASONING; COOKING STUFFINGS
Jean Routhiau's charcuterie specialists are past masters at seasoning meat.
Our meat professionals make stuffings for meats, with a preference for simple recipes made with natural ingredients.
Our qualified butchers and cooks are given specific training at Jean Routhiau.