True paddock to plate experience we grow we process we butcher we pack

                    Pride of Oak

TABLELANDS PREMIER MEATS

Subtitle

HOW DO YOU WANT YOUR PRECIOUS ANIMALS PROCESSED? ( OR HOW SAFE DO YOU WANT YOUR MEAT?)


In the interest of your meat safety we happily provide the following facts for your consideration:


Abattoir                                                                                           Mobile / home butcher

Regulated by Federal and State Food Authorities           Unregulated


Australian Standards for meat safety apply                       No standards applicable


Must have qualified and accredited staff                             No such requirement. Unqualified operators exist


Prescribed and inspected premises                                        No requirement for premises. Carcasses usually                                                                                                                                  processed in open air, subject to contamination risk.


Hygienic processing independently audited by                No hygiene guarantees

compulsory carcass swabbing for contaminants


Compulsory equipment sanitation                                       No compulsory sanitation practices


Microbiological monitoring of carcasses required          No monitoring of bacterial load at end of processing


Required to have qualified meat safety officers to           No meat inspection. Butchers usually

ensure end-product is fit for human consumption         receive meat from abattoirs so only see

Qualified meat inspectors can identify disease                ‘safe’ meat. Not trained to identify disease


Legally required to stamp inspected carcasses to            No guarantee of meat safety

validate meat safety


Produce legal to trade or sell                                                   Produce not allowed to leave property of kill


Must have product liability insurance for consumer     No product liability insurance required


Abattoir training includes butchery                                    Butchery training is cutting, not slaughter. 


Slaughtermen have specified training in slaughter        No such requirenment 

and animal welfare                              


                      What price do you put on the safety of what you put on the table?