Stephen Tamplin at the fully licenced abattoir Pride of Oak Tablelands Premier Meats.
When larger abattoirs were withdrawing private kill services, Tablelands Premier Meats commenced in 2012 to cater for both domestic and commercial livestock growers. Tablelands Premier Meats is a grower and processor of all farmed livestock.
Owner/operator Stephen Tamplin does not require a minimum number, but ensures owners get their own animals back with full butchery and packing service available. The abattoir fills a niche market, answering the increasing demand of customers wanting to know the provenance of the food they eat.
“Getting meat from a commercial butchery is often from a supply of animals of inconsistent breed, from any saleyard, with no certainty that the meat bought this week will be the same as the meat purchased last week or next week,” Mr Tamplin said.
“As well as poultry species, we specialise in the Dorper Meatmaster lamb but all stock we sell is grown on our farm or on farms we have direct arrangements with and which meet our naturally grown free range ethical standards (not feedlot),” he said. “I also wanted a chemical free processing plant, to avoid the allergenic chlorines left as carcass residue by larger abattoirs.”
“For the owner of the animal, there is the convenience of being able to drop an animal off, and we’ll do the full processing, chilling, cutting, packing and labelling ready for the owner to collect at the end of the week, without the mess and bother of a home-based kill to clean up. And everything done to full abattoir hygiene stand-ards, meat safety certified by qualified meat inspectors.”
Stephen predicts continued growth based on consumer demand levels. Their expanding range includes bacons (including lamb bacon), cold-smoked hams, gluten-free sausages, chicken or pork schnitzels, pâtes, offal and pet foods. Duck and turkey are available, and they’re an agent for day-old meat chickens.