La Anónima - Frigoríficos

Sociedad Anónima Importadora y Exportadora de la Patagonia (SAIEP) was founded in 1908 in the heart Argentinian Patagonia. Throughout 110 years, La Anónima has grown exponentially and has set up 160 branches spread in 84 cities along different regions of the country and has reached 10,9% of the national market share. ...

At present, La Anónima is one of the biggest supermarket chains in Argentina and is leader in its field in the country’s inland. It has now over 11.500 employees and its own logistics network, ensuring that the customers always receive first-rate quality, service, wide range of products and the best possible price each time they do the shopping.

Sociedad Anónima Importadora y Exportadora de la Patagonia (SAIEP) - has its own two slaughterhouses: Frigorífico La Anónima and Frigorífico Pampa Natural, both located in the heart of a cattle-fattening region. La Anónima slaughterhouses have the best technology aimed at producing first-rate quality products. Over the period 2017-2018, La Anónima exported 2.400 tonnes of cuts under the Hilton Quota (Tariff Quota).

At present, La Anónima is one of the biggest supermarket chains in Argentina and is leader in its field in the country’s
inland. It has now over 11.500 employees and its own logistics network, ensuring that the customers always receive
first-rate quality, service, wide range of products and the best possible price each time they do the shopping.

Sociedad Anónima Importadora y Exportadora de la Patagonia (SAIEP) - has its own two slaughterhouses: Frigorífico La
Anónima and Frigorífico Pampa Natural, both located in the heart of a cattle-fattening region. La Anónima
slaughterhouses have the best technology aimed at producing first-rate quality products. Over the period 2017-2018,
La Anónima exported 2.400 tonnes of cuts under the Hilton Quota (Tariff Quota).

Pampa Natural meat packing facility

La Anónima, Salto meat packing facility

Pampa Natural has the best technology aimed at producing first-rate quality products:
a state-of-the-art cooling system, sanitary controls at each entrance and one of the leading-edge
dismembering plants in Latin America that provides online info on yield and traceability.

Construction year:

2007

Last major renovation:

2018

Land area:

15000 (m2)

Operators:

560

Corral capacity:

969 (heads)

Number of maturing carcass chambers:

Maturing carcass capacity:

1935 (carcasses)

Quarters with bone-cutting capacity:

70 (tn)

Processed maet-cutting capcity:

100 (tn)

Freezing capacity in 36 hours:

120 (tn)

In October 2002, La Anónima bought its first private cold store, located in the city of Salto, province of Buenos Aires.
This plant has the best technology aimed at producing first-class product quality and adjusted to the strictest safety and
hygiene requirements.

Construction year:

1958

Last major renovation:

2017

Land area:

662 (m2)

Operators:

650

Corral capacity:

1,119 (heads)

Number of maturing carcass chambers:

Maturing carcass capacity:

4,156 (carcasses)

Quarters with bone-cutting capacity:

189 (tn)

Processed maet-cutting capcity:

120 (tn)

Freezing capacity in 36 hours:

50 (tn)

Our first-class team of specialists on livestock quality steers through strategic connections with selected breeders in specific places in Argentina. The remarkable recognition of our product quality - given by a wide variety of markets - is the natural consequence of our constant commitment to the selection of animal - Angus steers. Their total live weight ranges from 450 to 500 kg. They graze on natural grasslands which guarantees a unique, tender, delicious and fresh product. Both international retailers and consumers consider Argentine meat to be the best. And our product is prepared to live up to these high expectations. Since our product must meet the Argentine consumers’ high standards, it is our duty to offer prime quality, not only when choosing raw material but also when complying with GMP procedures. This ensures product quality consistency in all exported products throughout a year.

Slaughtering, skinning, deboning and packaging of cold and frozen cuts.
Production and packaging of cold and frozen offals.
Production and packaging of ground meat, sliced meat, meat cuts and cured meat.
Production and packaging of Meat Flour and liquid Tallow.

Specialists in food quality and security monitor every stage of the process, from the cattle-downloading, the slaughter, the quartering and deboning to the preparation of cuts, following the customer’s requirements in all instances. procedures are backed up, among others, by HACCP (Harzard Analysis and Critical Control Points) and BPM (Buenas Prácticas de Manufactura- Good Manufacturing Practices), which nourish the Quality Management System.

Slaughtering, skinning, deboning and packaging of cold and frozen cuts.
Production and packaging of cold and frozen offals.
Production and packaging of ground meat, sliced meat, meat cuts and cured meat.
Production and packaging of Meat Flour and liquid Tallow.