The abattoir and meat processing facility consists of a newly built building of approximately 58 sq meters and is built to meet or better the city health regulations. It comprises a slaughter area, a carcass processing area, an offal processing area, a cleaning area (hygiene) and a packing room.


The unit is supported by a cold room and a change room. An ablution area separate from the main facility is provided for the staff.


In addition to this, holding pens for the animals ready to be slaughtered, are situated next to the abattoir and a waste wash channel to the biogas digester has been built, to process all the blood and intestines etc. through this facility.


The plot has enough water to more than cope with the requirements, using boreholes and water rights from the local irrigation scheme.



Outside the abattoir, holding pens have beeninstalled and the animals to be slaughtered will be kept in a group in the larger kraal. Two smaller pens are used to hold the first two animals to be slaughtered.


The first holding pen is opened and the animal moves inside the slaughter area in a controlled manner. The animal is then stunned and slaughtered. The carcass is then hoisted up so that it is ready for skinning and gutting (sheep, goats), cleaning or hair removal (pigs) and gutting, after which they are removed to the cold room for hanging, allowing them to mature ready for processing.


Once the carcasses are ready they will either be transported to customers as is, or are taken to the meat processing facility for processing according to customer’s requirements, or our own for sale in our outlet.


The more expensive cuts are sold mainly to the hotel trade, and clients in the city area including butcheries, whilst the cheaper cuts are sold locally.


After processing and packing the meat is kept under refrigeration and either sold at our own outlet or transported to our customers by means of a properly equipped refrigerated van.


Additional added value for the meat processing facility

The meat processing facility sells to the local population such items as tripe, heads, feet, and bones for the preparation of traditional dishes. Eggs from the chickens, geese and ducks are sold.


Yuliya Vegele, a partner in the business, brings her country upbringing skills to the operation by supervising the preparation of sausages, polony and brawn etc. for sale in the meat processing facility.


In addition to the above, spices, sauces charcoal etc. are sold in the meat processing facility.


To encourage the use of goat meat in the local community, tasting events are held to promote the product.



Equipment for the abattoir and meat processing facility has been selected using advise gained from reading articles on the subject, visiting existing establishments, and listening to advise from specialist suppliers and Mr. Rob Hollings, now retired, who as well as being a respected famer in the area was the manager of De Beers farms, and was in charge of their meat processing facility, namely Northern Cape Venision and Butchery.