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After the outbreak of the mad cow disease ( bovine spongiform encephalopathy or BSE) the beef market has changed considerably.
All over the world, the Argentine Beef is wel- known by its taste, tenderness, marble-like texture, and special conditions derived from genetics, weather conditions, feeding system, etc., occupying a privilege place since decades ago.
Today's consumer – in special the European one, who underwent the BSE crisis with greater intensity - is concerned with the quality of food. Now the origin of the beef cuts selected by the consumers in supermarkets, restaurants, etc, becomes a key factor.
Many countries have developed protocols aimed to identify all along the market chain, the origin of the beef product.
There is an individual and by-herd follow-up, from the field where the animals were raised and fattened to the consumer, all through transport and slaughtering processes.
To supply a demanding market, our beef requires to comply with TRACEABILITY standards, and through the CERTIFICATION OF PROCESSES it is obtained a RELIABLE BEEF PRODUCT FOR CONSUMERS
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| Quality Certification |
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OIA
counts with professionals and producers of long experience in animal production; some of them where the founding partners of the National Cattlemen's Beef Association (NCBA) of USA.
OIA, with prestige in food certification, is accredited by SENASA for QUALITY CERTIFICATION, because it understands the importance of guaranteeing the customers demands.
OIA QUALITY DEPARTMENT is behind the OIA QUALITY SEAL from the field to consumer, which obtained the recognition of the main companies in Argentina, Brazil, European Union, USA and Japan.
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