GOOD . . . better . . . best . . .
A Humansdorp abattoir was rewarded for their commitment to public health and safety through their compliance with strict laws regulating the industry.
Turning Leaves Meat Processors, trading as Tsitsikamma Meat Company, claimed the number one spot in the rural throughput (red meat) category at the recent annual Eastern Cape Abattoir Rating Scheme Awards.
They took third place in 2018 – the first time they entered the prestigious awards after opening their doors in 2017.
Although very happy about third place, they were determined to be number one in their specific category in 2019.
The awards, hosted by the Department of Rural Development and Agrarian Reform, set out to promote compliance to the Meat Safety Act, Act 40 of 2000, and to recognise abattoirs that produce and supply meat while also contributing to food security. It furthermore provides secondary processing plants and consumers with the means of identifying abattoirs which consistently deliver hygienically produced safe meat for the benefit of both consumers and retailers.
Turning Leaves Meat Processors Manager, Zarhoda Rademeyer, says, “Two rounds of independent abattoir audits were conducted, using a standardised hygiene assessment system (HAS) document.
“We are extremely happy to have won the award. This is for our people and everyone who supports us.”
Rademeyer and her farmer husband, Gerrie, work as a close-knit team to ensure the success of the abattoir. “As a farmer, he supplies top quality cattle to the abattoir,” she says.
Quality meat
According to Rademeyer, a self-taught abattoir manager, they consider food safety, and therefore abattoir hygiene and quality, to be of the highest priority. “As a result, Turning Leaves Meat Processors – who are involved in the entire beef value chain from breeding, abattoir, and distribution – continuously strive to be the best in the industry when it comes to responsibly producing high-quality meat for customers and consumers – no matter where they live.”
Being a qualified chef and having grown up on a farm where her parents processed all their own meat, Rademeyer has the unique ability to see the end product before even starting to cut the meat.
“I know what the best cuts are to make the best quality meat,” says Rademeyer who enjoys experimenting with different spices and cuts.
Ethical production practices
In addition to quality, Turning Leaves Meat Processors strive to uphold ethical production practices, including the way in which animals are handled.
As part of their determination to maintain high standards, the company constantly engages in employee training.
“The more you train people, teach them and invest in them, the more you get out of them,” says Rademeyer, adding that people are the most important asset in the group.
“You may think it’s easy to slaughter an animal, but to slaughter it hygienically and as humanely as possible is not that easy, so our employees have to be skilled.”
More information
Turning Leaves Meat Processors boast eight motivated and passionate employees and only supply meat in bulk, whether it is a business, restaurant or individual.
