Our vast experience and industry knowledge make our service reliable and allow us to make responsible, sustainable choices. Animal welfare, environmental responsibility and sustainability are key values to us. We are selective with our customers and partners to make sure they are operating by acceptable standards.
Origin of meat
Familia brings flavors from around the world to Finnish dinner tables; Iberico pork from Spain, Wagyu beef from Japan and Angus beef from Australia. In accordance with our values, we strive to import meat from those countries where production is best supported ecologically, socially, culturally and sustainable development economically. Each pack has a traceability code that tells the meat slaughtering and cutting plant and date.
Transparency, traceability and animal welfare impact on our daily decision-making. We select our producers carefully; they must meet the international and domestic standards of quality, ethics and safety. We work closely with each of the producers in order to guarantee the best possible quality for our products.
We use following methods to ensure our products safety and quality:
- Carefully selected certified suppliers; ongoing assessments, audits and visits to production facilities
- ISO9001: 2008 certified quality management system
- Ensuring the cold chain is uninterrupted throughout the delivery chain
- Careful supplier inspections and approved storage facility
- Continuous quality sensory evaluation control
- Regulatory Control: Border Inspection, City of Helsinki Environment Centre, Evira (EU import)
- Nutritional quality of control
Taste and freshness
Bad taste of meat can be a sign of stress of the animal, which is caused, for example, unworthy living conditions or unhuman slaughter. Tasty meat requires that each step of the production process is carried out in accordance with strict standards.
The animal is well cared for and healthy. The conditions of life allow species-specific behavior. Also, the animal's diet affects the taste. Slaughtering, meat cutting and packing of meat is done according to strict standards. The meat is transported to Finland between -1 and -1.5 °C, wherein the bacterium stops growing, but the meat is not frozen. The temperature of the container is continuously monitored with temperature monitoring devices. Also, the containers cold engines have their own plotter with temperature curves which are checked at the arrival of consignments to Finland. Distribution to stores in Finland takes place without interruption of the cold chain. Fresh meat is best kept at +3 °C.