Air-conditioned de-boning, fresh packing and frozen packing facilities have been built where a temperature of 12 Degree Celsius is ensured during various stages of these processes. Disinfected stainless steel knives are used for de-boning. The workers are trained to handle the meat hygienically at all stages to insured that a good product is produced. Once the de-boning process is complete the meat is then packed in food grade poly bags and sent for freezing at about -40 Degree Celsius for 12 hours in blast freezers or to the plate freezers for instant freezing. After freezing each unit is packed in a carton and shrink – wraped without using any metal packing material. Each carton is subjected to metal detection through a metal detector.