A Modern Processing Facility Built for Global Export
Sirsil SA operates a fully integrated beef slaughterhouse and meatpacking facility in Montevideo, Uruguay u2014 purpose-built to meet the requirements of international import authorities including USDA-FSIS, EU veterinary standards, and INAC.
Every Zone Designed for Safety, Quality & Compliance
Animal Reception & Ante-Mortem
Cattle undergo mandatory ante-mortem inspection by registered INAC/MGAP veterinary inspectors. Animals are allowed a rest period to reduce stress. Only animals cleared through full veterinary health assessment proceed to slaughter.
Slaughter Line
Designed and operated in strict compliance with INAC and MGAP regulations. Humane stunning protocols before slaughter. Equipped for both conventional and Halal-certified slaughter. Kosher slaughter performed under certified mashgichim supervision.
Carcass Processing & Deboning
Post-mortem inspected carcasses move through a controlled-temperature environment. Skilled butchers carry out primary and secondary deboning to buyer specifications. Deboning rooms operate at regulated low temperatures to maintain product integrity.
Cold Chain & Refrigeration
Unbroken cold chain from slaughter to refrigerated container loading. Dedicated chilling rooms, aging chambers, and blast freezing tunnels. Temperatures monitored continuously via automated systems with audit-ready records.
Vacuum Packing & Labeling
Products vacuum-packed in food-grade EVOH or PA/PE barrier film. Each package labeled with product name, lot number, weight, production date, use-by date, country of origin, and applicable certification marks.
Container Loading & Management
Reefer containers are pre-cooled before loading. Temperature recorders fitted to containers for buyer data on ocean transit. Container loading conducted on-site under customs supervision to maintain cold chain integrity.
Continuous On-Site Official Veterinary Inspection
The facility operates under continuous on-site supervision of INAC-designated official veterinary inspectors. All products intended for export must pass inspection and receive official health certificates before being cleared for shipment — a core component of Uruguay’s internationally respected meat inspection system.