Enschede

The Enschede site is responsible for further processing of beef carcasses from Vion’s slaughtering sites and external slaughterhouses in Europe. Some 170 employees work at this site, including flex workers. Depending on the customer’s specific wishes, the cows are processed into cuts for the industrial market and for retail. The meat is then vacuum-sealed and stored in the cold store. Vacuum sealing extends the meat’s shelf-life. A characteristic of beef is that the taste improves when the meat is ‘hung’ (ages).