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WE ARE WOMEN AND MEN WHO WORK WITH PASSION IN OUR PROFESSION

Romans Viande has been cultivating the art of meat for more than 30 years, while mastering a large part of its sector, from slaughter to distribution.

Romans Viande is a family history offering quality products thanks to each man who makes it up.

30

EMPLOYEES IN THE COMPANY

200

LOYAL CLIENTS

36

36 YEARS SINCE

CREATION OF THE COMPANY IN 1983

Mr BUIS René and his grandson Mr LAGUT Sébastien.

RESPECT OF TRADITION

Romans Viandes has been cultivating the art of meat for more than 30 years, while mastering a large part of its sector, from slaughter to distribution. More than a company, Romans Viandes is a family story, offering quality products thanks to each person who makes it up.

1983

Creation of Romans Viandes, cutting workshop in 1983 in Romans-Sur-Isère, by Mr BUIS René

1992

Privatization of the municipal slaughterhouses in Romans and participation of the two entities Cheville Drômoise and Romans Viandes in the amount of 30% of the Capital of SA CARBEC. These two companies now account for more than 70% of the volumes slaughtered.

1993 to 1996

In 1993 Romans Viandes moved into existing offices in Peyrins on a surface area of 1000 m2.

Three years an extension brings the total surface area to 2000 m2.

2012

Acquisition of a stake in the Company by Mr. LAGUT Sébastien. With a Boucher grandfather and catering parents, Sébastien Lagut's career path was almost planned in advance, but it was only after obtaining his master's degree that the torch was taken up with passion and high standards, in accordance with tradition and quality.

2014

Takeover of a 15 person cutting workshop in Grenoble, specialising in trapping and deep-freezing. DAUPHINÉ VIANDES.

2015

Change of the computer system to INFOLOGIC.

BUSINESS OF THE COMPANY

MULTI-SPECIES SLAUGHTER

We select the animals near the Romans slaughterhouse to preserve animal welfare and final quality.

CHEVILLE DROMOISE

Wholesale of carcass meat, beef, veal, calves, lambs, pigs. They are first carefully selected, then carefully distributed in our storage fridges to be then supplied to our customers according to their specific expectations.

CUTTING / PROCESSING

The carcasses are boned, trimmed and pieced according to the specificities of each customer. Our butchers can then prepare meat preparations for the most demanding customers.

CONDITIONING

We offer the delivery of freshly packaged meat, under vacuum, or in an atmosphere transformed into a tray.

LOGISTICS

Our team of drivers provides you with a local and responsive service within a 150km radius. For more distant customers, we entrust this service to our partners specialized in the cold chain such as TFE, or Transport du Vivarais.

OUR EXPERTISE

OF BREEDING

TO THE ASSIET

Very close to breeders, we have always taken care to support them in developing breeding methods adapted to consumer expectations. We select the animals near the Romans slaughterhouse to preserve animal welfare and final quality.

PRODUCT TRANSFORMATION

1ST TRANSFORMATION :

This step is carried out at the CARBEC slaughterhouse in Romans-sur-Isère. It is a human-sized company with 20 employees. Here, slaughter is carried out without any cadence constraints, for a better respect of animal welfare. The quality of the meat is preserved.

2ND TRANSFORMATION :

Cutting, boning, trimming, trimming and punching operations are carried out with precise gestures by our butchers.

3RD TRANSFORMATION :

We prepare butcher's preparations in a traditional way, roasted and tied, paupiettes, tournedos, raw charcuterie...

OUR REQUIREMENTS

FOR MORE THAN 30 YEARS, OUR FAMILY BUSINESS HAS BEEN CULTIVATING ITS BUTCHER'S TRADE WITH PASSION.

Romans Viandes controls the entire chain to guarantee you total traceability and safety, products of excellent taste quality, and to give you access to the best meat every day in the respect of the butcher tradition.

TRACEABILITY

Thanks to our partner INFOLOGIC each piece is traced from meadow to plate to guarantee a flawless food safety.

QUALITY

Always concerned about customer satisfaction, Romans Viandes has strongly developed quality-based approaches such as Label Rouge and Organic. The company is also committed to a local approach with its "Saveurs Locales" brand.

DEADLINE COMPLIANCE

We make every effort to ensure the timely delivery of our goods.

SERVICE

We produce customised cuts for each of our customers.

GENERAL QUESTIONS

Hello ! Do you have any questions about our company? You will find many answers below.