BARHAM’S long-awaited multi-species micro abattoir is expected to be operational within months, if not weeks.
Producer driven to fill a glaring gap in the processing industry for small scale and hobby farmers, the Murray Plains Meat Co-Operative was started eight years ago.
The multi-million dollar complex has had more than one false start but with rectification works now complete, the big day seems certain to be just around the corner.
Co-operatively owned, the abattoir has been designed to give producers both sides of the Murray access to their own timely, humane slaughter of their animals.
Final training for two kill floor staff was to be completed last month and processing could begin before the end of this month.
The last step is the final processing audit, which is mandatory before commercial operations start.
And in a significant boost for the fledgling operation, MPMC is reportedly close to establishing a long-term processing arrangement with an established meat bird enterprise, guaranteeing the abattoir up to two days of work every week.
MPMC director Lindsay Schultz said it is a very exciting time for the local facility.
“This facility will be a great asset to our region,” he said.
“Instead of people having to cart their animals here, there and everywhere, we can do it all in Barham.
“This is such a beautiful facility, it really is a credit to everyone involved, and while we’ve had some speed bumps, the end is in sight.
“It’s paddock to plate for our great local produce, grown in local regions, processed locally. It doesn’t get any better.”
The abattoir will be licensed to process 725,000kg annually, or an estimated 500kg a day, across beef, lamb and goats, pigs and poultry.
One of the major early setbacks for the abattoir was the then newly formed co-operative was unable to receive grant funding without a history of operation. Fortunately, an agreement with Murray River Council to be the funding recipient, means the co-op is now able to lease, and later purchase, the facility.
MRC awarded construction of the site to Steve Tamplin of Tablelands Meats, who runs his own micro abattoir near Canowindra in NSW.
