Our departments
Six departments make up the business. Each page shows the purpose, the people, the measures that matter and the systems the team works in.
Livestock and Lairage
Receives, identifies, rests and presents livestock for slaughter in a way that protects animal welfare, meat quality and traceability. The team checks National Vendor Declarations, reads electronic identification, manages water and pen density and works with the on-plant veterinarian on ante-mortem inspection.
Slaughter Floor
Converts livestock into dressed carcases and edible offal under hygienic conditions on the beef and small stock chains. The team operates stunning, sticking, hide and pelt removal, evisceration, splitting and trimming stations and presents carcases and viscera for post-mortem inspection.
Boning Room
Breaks chilled carcases into primals, sub-primals and trim to customer specifications, maximising yield while meeting AUS-MEAT and customer cut descriptions. Boners, slicers and packers work on a chain with rise and fall platforms, bandsaws, whizard knives and vacuum packing equipment.
Packing and Loadout
Packs, weighs, labels, freezes and stores cartons and prepares consignments for despatch to domestic and export customers. The team manages the carton freezer, chilled and frozen cold stores, container inspection and loading, and the electronic transfer of consignment data for export documentation.
Quality Assurance
Owns the Approved Arrangement, the HACCP plan and the daily verification program that proves the plant produces safe, correctly described and traceable product. QA officers run pre-operational hygiene inspections, Meat Hygiene Assessment, chiller assessments, sampling, non-conformance management, internal audits and preparation for regulator and customer audits.
People and Safety
Recruits, inducts, trains and protects the workforce. The team runs the induction program, the training matrix, the health and safety management system, incident investigation, return to work, the health surveillance program for Q fever and noise, and consultation through the health and safety committee.