A Tasmanian meat processor has announced plans to double production

It’s another triumph in the Tasmanian food scene. This regional producer will significantly increase local available jobs as he lifts production. Read about his success story here.

A TASMANIAN meat processor is set to double its production as it expands into international markets and launches a home-grown range of lamb.

Tasmanian Quality Meats, at Cressy in the state’s North, has announced plans to increase its production from 400,000 sheep and lambs to 800,000.

The doubling in production will require the workforce to grow by 100 jobs – up from its current 90 jobs.

Owner Brian Oliver said he planned to sell more Tasmanian lamb to buyers in the US, Japan and China, as well as promote the locally grown product more heavily at home.

He said the company was set to launch locally branded lamb in May, called “Lamb of Tasmania”.

Brian Oliver, Managing Director of Tasmanian Quality Meats at Cressy. Picture: NIKKI DAVIS-JONES

Lamb of Tasmania from Tasmanian Quality Meats at Cressy. Picture: CHRIS KIDD

At first the lamb will be available for chefs, but Mr Oliver said he hoped it would become widely available for consumers.

“It will be in restaurants at first, but we hope to get one of the major supermarkets to take our lamb so Tasmanians get to eat lamb out of Tasmania,” he said.

State Growth Minister Peter Gutwein welcomed the company’s plans for expansion.

“This would represent a significant increase in the current capacity of Tasmanian Quality Meats and offer new options for farmers to capitalise on the value of the Tasmania brand,” Mr Gutwein said.

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Recently Tasmanian Quality Meats worked closely with the State Government and stepped up to effectively save the pork industry by taking on the processing of pigs at the Devonport Abattoir after JBS’s decision to close the facility.

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