Our Company
Incova S.A is a company engaged in the production, processing and marketing of beef meat which have an integral quality management system to work on ensuring the whole process from its beginning, to achieve this way, the excellence in all steps of the production.
Incova is founded in 1980 from feedlot farms and has grown over the years maintaining a markedly family character, strengthening the premise that ‘The job well done begins with a respect for the traditional values’.
Our Values
Our work is our way of life. Therefore, loyal to the family character of the company, we are committed to produce and to process products of the highest quality with the traditional taste and using through the whole process the latest technological advances.
Our Team
We believe that the only way to reach a high-quality standard in every step of the production and processing of the product is when relying on the best professionals.
For us, a good professional is the one with a high level of training and expertise added to a higher sense of responsibility, commitment and involved in the company. Thanks to people like this, we have been able to assemble the best working groups in every area.
Our commitment
Incova´s commitment of taking care to every last detail of our meat production company has became our trademark.
In order to achieve and maintain the highest quality standards, every step is carefully registered, saved and transferred to the labelling system. Our accreditations by international certification services such as the IFS are a proof of our total commitment to offer high quality, healthy and safe beef meat.
Our commitment
Incova´s commitment of taking care to every last detail of our meat production company has became our trademark.
In order to achieve and maintain the highest quality standards, every step is carefully registered, saved and transferred to the labelling system. Our accreditations by international certification services such as the IFS are a proof of our total commitment to offer high quality, healthy and safe beef meat.
Our Farms
Our Farms
Achieving quality and homogeneity in meat production over time requires a running well farming process.
Incova selects and validate every farm from where our animals comes from. Currently, we work in strict collaboration with 50 livestock farms in the province of Segovia, central Spain. These partners, located in a 50km perimeter distance form our slaughter house, give us a production capacity of more than 27 000 heads per year.
The experience and know how that these breeding farms, strictly homologated and controlled by our quality services, ensure that the cattle is raised and finished in animal welfare conditions, well above the standards established by the UE legislation.
Our Farmers
Our farmers guarantee the growth and fattening processes, by entering in their Company Journal every data and significant event of each animal life.
Certified under the EN45011 directives, they constantly take samples and test each head to ensure their correct growth and health.
Our Livestock
Stockbreeders fatten cross breeds calves looking for livestock as homogeneous as possible. Aged between 6 to 9 months, weighting around 220 Kg at their arrival to the feedlot farms and fed until that point with maternal milk and grazing, guaranteeing the best quality of our meat production.
Every cattle head arrives at our farms accompanied by a Health Guide and ID Card containing all animal data since its birth. During the fattening process, around 6 to 7 months for heifers and 8 months for steers, health, vaccination and deworming are carefully monitored.
Animals transportation and transit phases are only carried by cattle handling professionals and always under strict animal welfare compliances.
Our Farms
Achieving quality and homogeneity in meat production over time requires a running well farming process.
Incova selects and validate every farm from where our animals comes from. Currently, we work in strict collaboration with 50 livestock farms in the province of Segovia, central Spain. These partners, located in a 50km perimeter distance form our slaughter house, give us a production capacity of more than 27 000 heads per year.
The experience and know how that these breeding farms, strictly homologated and controlled by our quality services, ensure that the cattle is raised and finished in animal welfare conditions, well above the standards established by the UE legislation.
Our Farmers
Our farmers guarantee the growth and fattening processes, by entering in their Company Journal every data and significant event of each animal life.
Certified under the EN45011 directives, they constantly take samples and test each head to ensure their correct growth and health.
Our Livestock
Stockbreeders fatten cross breeds calves looking for livestock as homogeneous as possible. Aged between 6 to 9 months, weighting around 220 Kg at their arrival to the feedlot farms and fed until that point with maternal milk and grazing, guaranteeing the best quality of our meat production.
Every cattle head arrives at our farms accompanied by a Health Guide and ID Card containing all animal data since its birth. During the fattening process, around 6 to 7 months for heifers and 8 months for steers, health, vaccination and deworming are carefully monitored.
Animals transportation and transit phases are only carried by cattle handling professionals and always under strict animal welfare compliances.
Incova Rations
Natural elaboration of our rations
INCOVA Piensos, Corporate Partnership. is our subsidiary company in charge of feeding all of our livestock. In partnership with the farms, it automatically ensures that adapted rations are provided in each step of growth and gain processes.
Our technicians and nutritionists take care of the nutrient allowances and correct supplementation of our all-natural grain-based diets.
Natural elaboration of our rations
INCOVA Piensos, Corporate Partnership. is our subsidiary company in charge of feeding all of our livestock. In partnership with the farms, it automatically ensures that adapted rations are provided in each step of growth and gain processes.
Our technicians and nutritionists take care of the nutrient allowances and correct supplementation of our all-natural grain-based diets.
Natural Diet
In order to provide the best flavour in our meat, we only use premium cereals and seeds in our balanced rations. Taking care of this part of the farming process also allow us to affirm that our meat is completely free of hormones, antibiotics, corticosteroids, animal-based proteins and other artificial growths promoters or drugs.
Natural Diet
In order to provide the best flavour in our meat, we only use premium cereals and seeds in our balanced rations. Taking care of this part of the farming process also allow us to affirm that our meat is completely free of hormones, antibiotics, corticosteroids, animal-based proteins and other artificial growths promoters or drugs.
Our meat packing facility
In 2008, Incova inaugurated its modern facilities strategically located at El Espinar (Segovia), within a maximum distance of 50km from our farms, in order to reduce transportation times and pre-slaughtering stress.
Our state of the art facilities, 45 minutes from the capital Madrid, allow us to offer a variety of high end products and services, thanks to our slaughterhouse, chilling and maturation rooms, cutting workshops, storages and processing rooms.
Our meat packing facility
In 2008, Incova inaugurated its modern facilities strategically located at El Espinar (Segovia), within a maximum distance of 50km from our farms, in order to reduce transportation times and pre-slaughtering stress.
Our state of the art facilities, 45 minutes from the capital Madrid, allow us to offer a variety of high end products and services, thanks to our slaughterhouse, chilling and maturation rooms, cutting workshops, storages and processing rooms.
Quality Control
Calves arrive to Meat Center, provided with their eartag and Origin and Health guide. All of these data is dumped into our main system in order to compare and contrast it with the information obtained at the arrival at the fattening farm.
In this way, it is possible to check that animals come from homologated farms, if they had the correct fattening time, if they were fed with Incova´s feed and also, if samples were taken before their arrive.
Traceability
Traceability is an essential tool for the control of the whole process.
To keep traceability, once the animal has been slaughtered, official eartags are removed and introduced into the slaughterhouse information system, so every animal is identified with a slaughter number, from this point called Carcass Number. For every farmer, this number is individually connected with the official number and quality control number, and it will be kept along the whole process of preparation to ensure that the product meets all the European Production Model requirements and guarantees ‘From farm to table’ traceability.
In Incova, we follow a self-control program that analyses critical points and establish supervision measures within the limits. Incova works according to Integral Quality Management System to ensure hygiene and organoleptic quality of its products, being certified by International Food Security Standards IFS.
Once they have been health marked and correctly labeled, carcasses go to airing chambers.
Quality Control
Calves arrive to Meat Center, provided with their eartag and Origin and Health guide. All of these data is dumped into our main system in order to compare and contrast it with the information obtained at the arrival at the fattening farm.
In this way, it is possible to check that animals come from homologated farms, if they had the correct fattening time, if they were fed with Incova´s feed and also, if samples were taken before their arrive.
Traceability
Traceability is an essential tool for the control of the whole process.
To keep traceability, once the animal has been slaughtered, official eartags are removed and introduced into the slaughterhouse information system, so every animal is identified with a slaughter number, from this point called Carcass Number. For every farmer, this number is individually connected with the official number and quality control number, and it will be kept along the whole process of preparation to ensure that the product meets all the European Production Model requirements and guarantees ‘From farm to table’ traceability.
In Incova, we follow a self-control program that analyses critical points and establish supervision measures within the limits. Incova works according to Integral Quality Management System to ensure hygiene and organoleptic quality of its products, being certified by International Food Security Standards IFS.
Once they have been health marked and correctly labeled, carcasses go to airing chambers.
Airing chambers
In the airing chambers is where mature stage is produced, forcing down the temperature to 4°C. Crucial Procedure whereby muscles turn into meat by enzymes release, digesting proteins and decreasing PH, giving the meat its characteristic taste and tenderness.
In order to achieve the best quality, our installations are constantly monitored guaranteeing the perfect conditions for the ageing of our meats.
Airing chambers
In the airing chambers is where mature stage is produced, forcing down the temperature to 4°C. Crucial Procedure whereby muscles turn into meat by enzymes release, digesting proteins and decreasing PH, giving the meat its characteristic taste and tenderness.
In order to achieve the best quality, our installations are constantly monitored guaranteeing the perfect conditions for the ageing of our meats.
Cutting room
Only the carcasses with a PH under 5,8 and a temperature under 4° are considered ready for cutting up.
In the cutting rooms, our butchers team firstly proceed to the cleaning and cutting as per our clients’ requests. Once again, the labelling process is carried out, following strict safety and hygiene rules to ensure the best quality.
Primal and sub-primal cuts are then either vacuum-packed for wet-ageing, order brought to the butchering and processing rooms for further transformation.
Cutting room
Only the carcasses with a PH under 5,8 and a temperature under 4° are considered ready for cutting up.
In the cutting rooms, our butchers team firstly proceed to the cleaning and cutting as per our clients’ requests. Once again, the labelling process is carried out, following strict safety and hygiene rules to ensure the best quality.
Primal and sub-primal cuts are then either vacuum-packed for wet-ageing, order brought to the butchering and processing rooms for further transformation.
Filleting and Packing room
Depending on each client specifications, our butchers carry on with the filleting process, packing and labelling. As for the other transformation steps under strict control and surveillance which ensures that the meat from different customers and origins is treated individually to avoid cross-contamination.
Our automated installations and their flexibility allow us to adapt the presentation, labelling requirements and packing methods to any customer.
Filleting and Packing room
Depending on each client specifications, our butchers carry on with the filleting process, packing and labelling. As for the other transformation steps under strict control and surveillance which ensures that the meat from different customers and origins is treated individually to avoid cross-contamination.
Our automated installations and their flexibility allow us to adapt the presentation, labelling requirements and packing methods to any customer.
Processing rooms
Furthermore, at Incova´s facilities, there is also a Processed Meat Room for the processed meat products preparation. All facilities have a custom design that enables forwards without backwards, neither product crossing.
Due to process being taken and designed in the same place, we ensure traceability, remove losses in the cold chain and reduce microbiological contamination.
Minced meat / Hamburgers
Currently, our Processed Meat Room has two production lines. One for minced meat preparations and the other for hamburgers.
For both, front quarters and flank prime cuts are processed and mixed with natural ingredients to obtain the best products completely free from gluten and other allergens.
The simplicity of our process and its direct connection with the cutting room allows us to adapt our production to the recipes or necessities of our clients always granting that the meat used in our preparation comes directly from our animals.
Processing rooms
Furthermore, at Incova´s facilities, there is also a Processed Meat Room for the processed meat products preparation. All facilities have a custom design that enables forwards without backwards, neither product crossing.
Due to process being taken and designed in the same place, we ensure traceability, remove losses in the cold chain and reduce microbiological contamination.
Minced meat / Hamburgers
Currently, our Processed Meat Room has two production lines. One for minced meat preparations and the other for hamburgers.
For both, front quarters and flank prime cuts are processed and mixed with natural ingredients to obtain the best products completely free from gluten and other allergens.
The simplicity of our process and its direct connection with the cutting room allows us to adapt our production to the recipes or necessities of our clients always granting that the meat used in our preparation comes directly from our animals.
Logistics
Thanks to our location, storage capacities and loading docks, our fleet and logistic partners offer us huge shipping capacities. Whether if you are in the EU, Africa or Asia, we will make sure that our services fit both your necessities and our commitment to preserve the best quality of our meat.
Logistics
Thanks to our location, storage capacities and loading docks, our fleet and logistic partners offer us huge shipping capacities. Whether if you are in the EU, Africa or Asia, we will make sure that our services fit both your necessities and our commitment to preserve the best quality of our meat.
Production HALAL
Certified by the Halal Institute of Cordoba (Spain), entity in charge of the halal guarantee for Spain, Portugal, Mexico and South America, our facilities satisfy the religious requirements of the Islamic law and they are allowed to label slaughtering, cutting, storage refrigeration and meat distribution as Halal. Under the license IH-255/1.2/SG/4 we offer Halal meat and services with our quality, taste and animal welfare standards. slaughtered under these conditions, the product is considered “Halal” (allowed) Currently, Incova meets all the requirements for the consumption of meat by the Muslim community
Production HALAL
Certified by the Halal Institute of Cordoba (Spain), entity in charge of the halal guarantee for Spain, Portugal, Mexico and South America, our facilities satisfy the religious requirements of the Islamic law and they are allowed to label slaughtering, cutting, storage refrigeration and meat distribution as Halal. Under the license IH-255/1.2/SG/4 we offer Halal meat and services with our quality, taste and animal welfare standards. slaughtered under these conditions, the product is considered “Halal” (allowed) Currently, Incova meets all the requirements for the consumption of meat by the Muslim community