#RoamFree on our blog


Why are our chickens air chilled?

EFRC Chickens are air chilled and not water chilled to ensure superior quality meat. Chilling is an important step in the processing of poultry carcasses and serves to reduce the microbes that are naturally present in the intestines of chickens. This ensures product safety to all consumers.
Studies have shown that there are vast differences in terms of quality and moisture loss between the two chilling methods most generally used in the poultry industry (air vs water immersion chilling).

At EFRC, air chilling is the only method we use as it is our belief that this method produces the best quality chicken in terms of organoleptic properties and microbiological safety. This method does not allow for the absorption of any moisture during the chilling process and better cooking yields can be observed.

You may also like

certificate award

Certificate for Equipment Compliance

Please join us in congratulating Our Logistics manager and his team on receiving the recognition award for EQUIPMENT COMPLIANCE at the Woolworths DC Supplier day yesterday. This certificate is testament for the excellent work being done by all involved in building exceptional relationships with our stakeholders and not only supplying superior quality chicken, but also […]

staff at elgin chicken

Congrats, Level 4 group!

Our current Level 4 group (Nolufefe Gezenga, Cardi Klein, Thobeka Mbundu, Pauline Muuya) had to complete 5 assessment tasks (SBA’s) per subject i.e. Mathematical Literacy, Life Orientation, Wholesale & Retail, English and Ancillary Health, which has to be moderated at different levels. All these assessment tasks have to be completed and moderated to be allowed […]


Leave a Reply

Your email address will not be published. Required fields are marked *