Australia’s first mobile abattoir processes cattle in the Riverina

In an Australian first, meat from livestock slaughtered by a mobile abattoir in NSW can be sold to the public.

Provenir co-founder Chris Balazs with the newly licensed mobile abattoir unit that is now operational in NSW, processing cattle on farms, to produce meat to sell to the public.

AUSTRALIA’S first mobile abattoir has been granted a licence to operate in NSW, and started processing cattle on a Riverina farm.

This week the NSW Food Authority granted a licence to Provenir’s mobile abattoir, which is a slaughter unit contained in a semi-trailer and designed to be operated on farm properties by a team of four people.

Co-founder and beef farmer Chris Balazs said the mobile unit eliminated the need for live transport, reducing stress for livestock and increasing meat quality.

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It has taken more than two years for Chris to see the project from design to operation, and he said he was “euphoric, excited, a small part relieved” that the unit was finally licensed and operational.

“It has definitely been a challenge to be able to provide this innovative service on a farm,” he said.

“That is from multiple points of view, with regards to the registration of the truck — that was a challenge — as well the food safety standards that we had to meet. There were a lot of boxes that we had to tick.

“But the quality of the meat is outstanding.”

After a first inspection last week, Provenir had to address a number of issues raised by the NSW Food Authority.

“We fixed those issues, came back a week later, and the inspectors were satisfied,” Chris said. “They spent the entire day there.”

Riverina cattle and potato farmer John Doyle was the first producer to use Provenir’s service, with six Herefords processed on his property near Berrigan yesterday.

Chris said eight more cattle will be processed on John’s property today.

“He has been an innovator and an incredible support,” Chris said. “It has all been done on his farm, and he likes to see the other end of it as well.”

Cattle were processed at 400kg-500kg live weight, and carcasses will be transported to an on-farm butchery at Bannockburn, Victoria, to be aged for a week, then carved into cuts and packaged, with pre-ordered meat packs expected to be sent out to customers from the end of next week.

Chris said Provenir meat was available to consumers and will also be available to restaurants and retailers.

Next week, Provenir will process Angus cattle on another Riverina property.

There are 11 farmers who have committed to provide livestock to be sold under the red meat brand.

Chris said the company was capping its suppliers at the moment, as it measures demand for its traceable meat with provenance.

“Provenir means on-farm processed, and the meat comes with all the associated quality and ethical considerations,” he said. “Under that brand, we want people to start to enjoy Hereford, Angus, Murray Grey meat — to know what they are eating and where it comes from.”