DISTRIBUCIONES CHACÓN S.L nació en los años 80, gracias al espíritu emprendedor de sus fundadores D. LUIS CHACÓN GOMEZ y ANA FERNANDEZ CORREDERAS. Su objetivo fue ante todo satisfacer las necesidades de sus clientes con la mayor eficacia y profesionalidad hasta nuestros días. Actualmente se encuentran al frente de la empresa los hermanos Luis y Francisco Chacón, que cuentan con una plantilla de 35 trabajadores.
Nuestras instalaciones se encuentran ubicadas en el término municipal de la Carlota, provincia de Córdoba, las cuales constan de sala de despiece, almacén frigorífico y secadero con una superficie total de 1500m ².
Nuestra empresa sigue firme en su trayectoria gracias a su amplio y variado servicio, totalmente personalizado, adaptándonos en cada momento a las necesidades de nuestros clientes.
People want to buy the best products all the time.In the meat industry there is a labour shortage because the industry wants experienced butcher.It is necessary to utilize the flexibility, dexterity and judge the meat quality.It is difficult to automate.Since people always wants good looking, fresh meat due to that reason the industry want experienced butcher.Some position must need skilled butcher/labor and the industry can’t find the skilled/experienced butcher/labor always so there is always a labor shortage.To solve this problem the industry try to give free training and hands on experience to those people who wants to come the meat industry.
We provide the best organic meat.since experts say that cows that eat green grass give the best meat test with incredible fat placement.
So from a customer perspective we feed green grass to our animals and provide them fresh and organic food.
When buying meat and poultry, it’s critical to utilize your faculties of touch, smell and sight. Continuously ensure the meat is firm to the touch, and watch that the bundling doesn’t have any tears, openings or over the top measures of fluid. It ought to likewise be cold to the touch and have no smell. Here are more explicit subtleties for meat and poultry. Meat color must be red or near the red if that’s not then there is something wrong.
