From the purchase of animals from breeders to the delivery of meat to points of sale throughout France, SVA Jean Rozé and its subsidiaries mobilise a multitude of professions and skills.

SVA Jean Rozé has been expanding its partnerships with breeders to supply its production sites.

Activities corresponding to slaughtering, primary cutting and boning of carcasses.

Piecing of muscles (roast, steak, etc.), manufacture of processed products (minced meat, sausages, skewers, ribs, tripe, paupiettes, etc.) and frozen products.

Management of orders and transport to all Intermarché and Netto sales outlets via logistics bases.

• Our countryside buyers select animals from partner breeders.
• Implementation of contractualisation: the “Un éleveur près de chez vous” (A farmer near you) approach, the “Les éleveurs vous disent merci !” (Farmers say thank you!) range, veal calves production, Young Cattle contracts, etc.
• These contracts meet priority objectives: to regularly improve the quality of the meat offered to butchers and consumers, to offer fairer remuneration to farmers, to encourage good practices in terms of animal welfare and sustainable development.
• 100% live animals from France.
• 12,000 partnerships signed with local breeders based on a relationship of mutual trust.

• Meat cutting and preparation in order to offer products for the traditional butcher’s shop as well as for self-service.
• Some of our specialised trades:
  
  The boner
  They are the first involved in the workshops. They separate the meat from the different quarters. A job that requires strength and extreme mastery.
  
  The trimmer
  Their role is to prepare the muscles by removing the fat and nerves. A task that requires great dexterity and care.
  
  The piecer
  Like a goldsmith, they work with precision. They slice and shape each piece of meat to give it its final appearance (steak, roast, slab, tournedos, etc.).
  
  The line supervisor
  In the workshop, they are responsible for a production line. They manage their teams, ensure that the machines on the line are working properly and check the quality of production.

Administration, Sales, Marketing, R&D, Supply chain, Sustainable Development, Environment Quality, etc.

The many men and women at SVA Jean Rozé work together to fully satisfy each of our customers.

• A sales force that is constantly in contact with the points of sale to support butchers on a daily basis and meet all their needs.
• A two-person organisation: a technical sales representative in the field close to the butchers and a telemarketer who makes daily calls to all the sales outlets.
• 23 pairs throughout France, divided into 4 main areas to be as close as possible to each of our customers.

SVA Jean Rozé is a partner of the Ecole des Métiers de l’Alimentaire (School of Food Trades) located near its production site in Vitré (35). The school offers diploma courses in the food industry (from CAP to Bac Pro) and welcomes 90 apprentices each year for 4600 hours of training per year.

In addition, as part of the Agromousquetaires movement, the Jean Rozé Academy enables future employees to be trained in our trades.