FAQ

A good source of protein, chicken meat is an animal food that is very rich in protein, vitamins and minerals. Easy to digest and low in fat, chicken meat helps with healthy weight loss and with bringing cholesterol and blood pressure under control. Chicken meat contains vitamin C, thiamine (vitamin B complex), riboflavin (vitamin B-2), niacin, vitamin B-6, vitamin B-12, vitamin A, vitamin E, vitamin D and vitamin K. It is an indispensable element of healthy nutrition.

The feathers of the birds are softened by applying an air flow to each bird individually rather than by holding them in hot water. With the enriched air flow, a hygienic production is carried out in which the birds do not touch each other, do not absorb water and have no bacterial interaction (no contamination risk). In addition, with this method the conditions of halal production are fully met.

No, they are not. There are breeder companies that rear hybrid meat breeds. The reason the birds grow so quickly is that they are hybrid meat breeds developed for this purpose, that is, a characteristic of their genetics, together with the careful, regular husbandry and complete feeding in integrated production facilities.

In emergencies, thawing can be carried out in cold water while changing the water frequently. Thawing should be done without removing the product from its package.

It is not risky, but it is important to use the product immediately after thawing because of the risk of some parts of it cooking and heating up.

Chicken products should be kept in the refrigerator at home. They can be stored in the refrigerator at +4 °C until the expiry date. They can be stored in a deep freezer (-18 °C) for six months. Frozen products should be thawed in the refrigerator, not in the open. Once a frozen product has been thawed, it must never be re-frozen. Red and white meat must definitely be stored separately and separate cutting boards must be used for these meats.