Thomas Foods International Tom Davies talks Stawell expansion

With the Australian meat industry going through some significant challenges, SA-based meat processor Thomas Foods International is expanding its operations.

In a period of significant uncertainty for Australia’s meat industry, South Australian-based meat processor Thomas Foods International is expanding its operations.

Earlier this month TFI announced upgrades to its Stawell facility which will increase its lamb processing capacity from 4500 to more than 6000 head per day, thanks to enhanced cold-storage capacity.

Thomas Foods International chief operating officer Tom Davies. Picture: Supplied

As the largest employer in Stawell, TFI’s chief operating officer Tom Davies said the expansion has created 100 new jobs, bringing the abattoir workforce to 600.

“The opportunity now and into the future is further job growth, (and) with the investment in the cold storage (there) there are some great opportunities for people with certain skill sets to come into the business”.

The expansion is expected to nearly double lamb production at the site to more than 2.3 million lambs per year. This development follows the announcement in late April that several of TFI’s abattoirs were among the 17 in Australia approved for access to China.

“We’re always on the lookout for new markets and opportunities. It’s still such a large market out there and the demand for protein is high. So for us there’s multiple opportunities and having this China listing is also an opportunity for us,” Mr Davies said.

When asked whether the impending phase-out of live sheep exports would present further opportunities for TFI as a sheepmeat processor, Mr Davies deferred comment on live exports to others.

“I’d just refer back to, for us, we see a bright future in the ag industry and particularly in what we call the small salt lamb market. Obviously subject to climatic conditions, but I think we’re seeing some positivity out of the east coast,” he said.

With cost-of living pressures affecting meat consumers, alongside uncertainty from US tariffs and drought conditions in South Australia and western Victoria, the industry faces significant challenges.

Mr Davies said TFI was focused on “controlling what we can control”, and navigating the cyclical nature of the industry.

“At the end of the day, we focus on being as efficient as we can as a business. From a consumer perspective, they’ve got to make their own judgments around what their options are, all we can worry about is what we’re doing and trying to be as efficient as possible,” he said.