Your 'one-stop-shop' for affordable all-species, chemical free livestock processing facility.
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
Regulated by Federal and State Food Authorities
Australian Standards for meat safety apply
Must have qualified and accredited staff
Prescribed and inspected premises
Hygienic processing independently audited by compulsory carcass swabbing for contaminants
Compulsory equipment sanitation
Microbiological monitoring of carcasses required
Required to have qualified meat safety officers to ensure end-product is fit for human consumption Qualified meat inspectors can identify disease
Legally required to stamp inspected carcasses to validate meat safety
Produce legal to trade or sell
Must have product liability insurance for consumer
Abattoir training includes butchery
Slaughtermen have specified training in slaughter and animal welfare
Mobile / home butcher
Unregulated
No standards applicable
No such requirement. Unqualified operators exist
No requirement for premises. Carcasses usually processed in open air, subject to contamination risk.
No hygiene guarantees
No compulsory sanitation practices
No monitoring of bacterial load at end of processing
No meat inspection. Butchers usually receive meat from abattoirs so only see ‘safe’ meat. Not trained to identify disease
No guarantee of meat safety
Produce not allowed to leave property of kill
No product liability insurance required
Butchery training is cutting, not slaughter.
No such requirenment
What price do you put on the safety of what you put on the table?