How Does It Work?

We come to you and process your livestock on site.

1st day is dispatch, dressing and storage in the chiller. 2nd day is to cut, process and package your final product ready for the fridge, freezer or table.

What You Need To Do and What Happens?

1st day

You need to have clear access for a 4x4 vehicle and a large 16ft trailer.

You will need to have your livestock ready on the day in secure yards or pens. It is fine to give them food and water.

You will need to have flat site to store the cold-room trailer with access to 240v, 10amp power within 20 meters and clean water with a hose.

You will need to have a means of disposing of the waste i.e. hide, stomach, unwanted offal. Burying or burning are usually the best options.

All livestock are dispatched by firearm, please ensure the area is safe to do so.

2nd Day

We will then return the next day to process, package and label your meat.

You will need to collect your meat. This can be done during the day or at the end of the day.

There may be some excess waste again if the carcass had heavy fat, this will also need to be disposed of if unwanted.

We will also need to wash out the trailer, please keep this in mind.

Electrical Stimulation?

Electrical stimulation is used to accelerate glycoses and prevent cold shortening in beef and sheep meat. Using this process allows carcasses to reach their ultimate Ph rapidly. This is a deciding meat quality indicator.

Carcasses that have not been stimulated should be aged for 10 days to achieve a similar result.

Chilling carcasses rapidly without electric stimulation slows down glycoses and has an adverse effect on meat quality by “cold shortening’ effectively shortening & toughening the muscle fiber length under refrigeration.

By using electric stimulation and a delayed chill rate we can allow the muscles to go through rigor mortis without contracting, resulting in more tender product.

Vacuum Sealed Packaging & Aging?

Aging middle cuts of beef in vacuum sealed packaging at 2 degrees for 5 days is an ideal timeframe. The longer meat is aged for, the more tender it will be however the more bacteria grow causing spoilage.

Middle cuts benefit the most from aging. Rib Fillet, Sirloin, Eye Fillet and Rump

Vacuum seal packaging MUST BE HANDLED WITH CARE, as to not break the seal.

Storage Space & Yeild

You will need approximately 2L of storage space for every kilogram of dressed weight. So a 250KG body of beef will need a 500L of storage space.

A beef carcass will yield approximately 68.7% meat, with 12% fat and 19.3% bone.

250kg carcass = 171.75kg meat, 30kg fat and 48.25kg bone

Approximately %20 of carcass weight is mince trimmings 50kg

Middle cuts, Rump, Sirloin, Eye Fillet & Rib Fillet make up approximately %12 / 30kg or 60l of required fridge space.

This is only a guide and carcass yields vary depending on breed, condition and sex.