Commercialization

Meat and derivatives coming from authorized slaughter plants and meant for the domestic market are exclusively sold in butcher’s shops, supermarkets and restaurants.

Butcher’s shops are independent commercial premises or else areas within a supermarket which to be authorized must comply with strict operation and hygiene regulations.

Two kinds of activities are performed at these premises:

• Bone-in quarters and other primals are received as raw material, then divided and sold to the public as cuts or minor portions.
• Packed cuts coming from slaughter plants are received and sold.

In Montevideo, the approval of premises or areas for butcher’s shops is the sole competence of INAC, whereas in the interior of the country this responsibility is vested on the corresponding municipalities.

The National Butcher’s Shop Register is centralized at INAC. Likewise, the transport of meat and meat products within the national territory is ruled by regulations issued by this Institute.

These regulations state that vehicles meant for the transport of the abovementioned products must be previously authorized by INAC. These authorizations are renewed every two years, which allows for a correct monitoring of the maintenance of vehicles.

INAC has a team of inspectors that supervise the observance of regulations in regard with the hygienic-sanitary aspects of the product as of the moment they depart from plants authorized by the MGAP until they reach the final consumer, as well as the loyal competence among meat companies and the correct maintenance of the operative conditions required for the achievement of the corresponding authorizations.