Chilled pork and beef from German slaughterhouses (Dusseldorf, Frankfurt area) and Polish slaughterhouses (Poznan, Lodz region) -- vacuum-packed, +2 to +4C, 48-hour delivery to Latvia. Frozen poultry and processed meat at -18C from Netherlands and Belgium.
We serve meat processors, HoReCa supply chains, retail logistics, and exports from Latvia to EU markets. FTL and LTL shipments -- from single-pallet consignments to full reefer loads.
ATP (Accord sur le Transport des denrées Périssables) is the international agreement governing vehicle standards for chilled and frozen food transport. Our reefers are ATP-certified and fitted with a continuous temperature datalogger that records temperatures from loading to delivery.
Chilled meat (fresh pork, beef): +2 to +4C; any deviation means consignee rejection. Frozen: -18C or lower. Trailers are pre-cooled for at least 1-2 hours before loading. Temperature logs are part of the mandatory document set for every shipment.
TRACES (Trade Control and Expert System) is the EU veterinary control platform. Before every meat shipment, a TRACES pre-notification is filed at the origin slaughterhouse -- this informs Latvian veterinary authorities before the cargo crosses the border.
Each shipment requires a veterinary health certificate issued by an official veterinarian at the slaughterhouse. All packages must carry health marks. For non-EU imports: BCP (Border Control Post) inspection is mandatory. HS codes: 0201/0202 (beef), 0203 (pork), 0207 (poultry).
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Actual client shipments we delivered — routes, timings, cargo
Answers to frequently asked questions
Fresh pork and beef from Germany or Poland to Latvia requires 48 hours. Temperature throughout is +2 to +4C. Any deviation or delay means product rejection and potential financial loss.
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