Sustainability
Grupo Medina: beef from origin to tray
Beef since 1973.
From origin to tray.
Three plants. One standard.
Grupo Medina
Spain’s leading beef company, with plants in Galicia, Madrid and Valencia.
Since 1973 we have produced and marketed beef for large retailers, food service, restaurants, supermarkets and industry. We cover the entire process, from selecting cattle at source to delivering the product, with full traceability.
Our annual figures
- head of cattle per year
head of cattle per year
- vacuum-packed cuts
vacuum-packed cuts
- retail trays
retail trays
- of processed products
of processed products
- people in our team
people in our team
Our brands
Four brands, one origin.
Young bull, veal and beef for the foodservice sector.
Cut and processed products for direct sale in supermarkets.
Premium young bull beef.
High-quality veal produced in Galicia.
From origin to tray
A complete process, under control at every stage.
Step 01 / 06
Origin and animal welfare
We select cattle at source and work with approved farmers who strictly comply with breeding, feeding, vaccination and care standards. We minimise stress during transport and on arrival at our facilities.
Step 02 / 06
Slaughter and chilling
Slaughter lines with a capacity of 100 animals per hour in Buñol and 50 in Montellos, and chilling rooms with the best refrigeration technology to achieve the right maturation.
Step 03 / 06
Cutting
Cutting of young bull, veal and beef in Montellos, Madrid and Buñol: more than 300 tonnes deboned every day, vacuum-packed fresh and frozen.
Step 04 / 06
Portioning and processed products
A clean room for portioning in modified atmosphere and skin-pack, and minced meat and burger lines, fresh and frozen, designed to keep handling to a minimum.
Step 05 / 06
Packing and control
Six lines with the latest cutting, packing and labelling technology. Automated processes use barcodes and RFID trays and hooks.
Step 06 / 06
Dispatch and traceability
StrTrazabilidad software identifies every item through slaughter, quartering, cutting, storage, slicing and packing, and dispatch. Customers receive a packing list with the batches along with every delivery note.
Step 01
Origin and animal welfare
We select cattle at source and work with approved farmers who strictly comply with breeding, feeding, vaccination and care standards. We minimise stress during transport and on arrival at our facilities.
Step 02
Slaughter and chilling
Slaughter lines with a capacity of 100 animals per hour in Buñol and 50 in Montellos, and chilling rooms with the best refrigeration technology to achieve the right maturation.
Step 03
Cutting
Cutting of young bull, veal and beef in Montellos, Madrid and Buñol: more than 300 tonnes deboned every day, vacuum-packed fresh and frozen.
Step 04
Portioning and processed products
A clean room for portioning in modified atmosphere and skin-pack, and minced meat and burger lines, fresh and frozen, designed to keep handling to a minimum.
Step 05
Packing and control
Six lines with the latest cutting, packing and labelling technology. Automated processes use barcodes and RFID trays and hooks.
Step 06
Dispatch and traceability
StrTrazabilidad software identifies every item through slaughter, quartering, cutting, storage, slicing and packing, and dispatch. Customers receive a packing list with the batches along with every delivery note.
Facilities
Three plants. One quality standard.
01 · ES-10.20735/V · 55.000 m²
Buñol
Buñol (Valencia, Spain)
Part of the group since 2016
02 · ES-10.02541/M · 12.000 m²
Leganés
Leganés (Madrid, Spain) · Headquarters
Group headquarters since its foundation in 1973
03 · ES-10.03528/C · 6.000 m²
Montellos
Betanzos (A Coruña, Spain)
Part of the group since 2009 · Founded in 1964
Products
Beef for every channel.
- 01Primal cutsYoung bull, veal and beef cuts, vacuum-packed fresh and frozen.
- 02Cut and packedSteaks, entrecôte, tenderloin, diced meat, mince, burgers, burger meat and carpaccio for supermarkets.
- 03Processed and portionedPortions in modified atmosphere and skin-pack; burgers and mince, fresh and frozen.
- 04FoodserviceTop-quality fresh products for more than 180,000 diners a day.
- 05Industry and exportRaw material for manufacturers of ready meals, cured and processed meats, and import-export.
Quality
Quality that meets customer needs and innovation with the latest technology: a total quality model that creates value along the whole chain.
01
Total Quality Model
It guides how the company is managed: continuous process improvement, team loyalty and sharing our philosophy to create value along the whole chain.
02
Food safety
In every production process: from raw materials and auxiliary materials to manufacturing processes and the distribution of the final product.
03
Quality and innovation
Quality to meet customer needs and innovation with the latest technology to ensure the company’s development.
Sustainability
Growing responsibly.
Animal welfare
Minimum stress in transport and housing, breeding programmes and selection of native breeds.
Environment
Our own wastewater plants, renewable energy, packaging optimisation and a verified carbon footprint.
People
Occupational risk prevention, mechanisation of the hardest tasks, equality and continuous training.
News
Latest news
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Sustainability
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