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?