TOGETHER SINCE 2002
An excellent partner: the University of Bologna.
Since 2002 Lem Carni spa collaborates with the Department of Veterinary Medical Sciences from the University of Bologna and manages the University Slaughterhouse, located within the Faculty, with the CE stamp B 334 G/CE. Within our farms, the Department of Veterinary Medical Sciences follows all the feeding of Lem Chiefs.
Alma mater studiorum experimental slaughterhouse.
Lem Carni spa manages the University Slaughterhouse, located within the Faculty, with the CE stamp B 334 G/CE.
SAFETY AND QUALITY
From the hygienic point of view, teachers and students verify the carcasses health, through 8 samples of each slaughtered animal.
The taste become flesh.
Thanks to collaboration with the University of Bologna, we start the production of Wagyulem Meat: the best tenderness for an intensive taste. Cattle are fed with studied and controlled diets and bred only in good conditions because only in this way we can obtain an optimal level of marbling. Through a ten-year research of the University, the fat of Wagyulem meat is characterized by a high-quantity of fatty acids not saturated, which is substantially higher than the level of the other traditional red meats.