Vion Tilburg B.V.
The Tilburg site of Vion mainly slaughters Dutch cattle. as well as organic cattle for De Groene Weg. In the cutting hall, cattle is deboned and cut to size for customers. The meat is then vacuum-sealed and stored in the cold store. Vacuum sealing extends the meat’s shelf-life. A characteristic of Dutch beef is that the taste improves when the meat is ‘hung’ (ages). The Tilburg site has some 360 employees, including flex workers.
