076 522 5476 info@camomeat.co.za

Our Process

Step 1:

Ante-mortem inspection

  • Meat safety inspection done by meat examiner.
  • While the animals are on the field they are examined by a professional harvester / meat examiner via helicopter for visible health defects.
  • No animals with visible health defects are ear marked for the hunt.

Step 2:

Culling (The Hunt)

  • Definition: Reduce the population of (a wild animal) by selective slaughter.
  • Only farms registered for export with the Department of Veterinary Services allocated for culling. (Ensure healthy animals)
  • Only registered game harvesters used for culling.
  • Head shots only allowed for maximum meat usage.

Step 3:

Bleeding

  • Within ten minutes after the animal was killed the bleeding process is started, by severing the jugular vein and carotid artery in either side of the neck with a sterilized knife.
  • Small to Medium animals are bled in a hanging position.
  • The fast bleeding process ensures excellent quality meat.
  • Properly bled carcasses facilitates maximum shelf life.
  • 12 to 18 months when kept frozen at -18°C or lower

Step 4:

First post-mortem inspection

  • Meat safety inspection (Meat examiner and Provincial State Vet)
  • During culling pre-liminary inspections are done on the hunting procedure, bleeding times and hygiene standard of equipment and transport.
  • Evisceration happens at the farm slaughter facility.
  • Carcasses are cooled down to below 7°C within 24 hours.

Step 5:

Transport

  • Partially dressed carcasses are sent to the abattoir in cooled trucks.
  • Truck temperatures maintained at below 7°C.
  • Carcasses are only released to the abattoir if temperature below 7°C has been achieved in 24 hours.

Step 6:

Off Loading Inspection of Truck. Carcasses & Documents

  • Export documentation of truck of animals are verified by the VPH official and independent Meat Inspector (Camo Meat use Agency for Food Safety)
    • VPN 9 – Annexure A, B & C
  • The truck seal are broken by a provincial Veterinary Public Health Official or VPH Veterinarian .
  • Meat safety inspection done by VPH official and independent Meat Inspector while carcasses are still on the truck and while offloading takes place
  • Carcasses should be under 7°C in a time span of 24 hours from time of harvest.
  • Partially dressed carcasses only received at abattoir if cooled below 7°C in 24 hour period.
  • Carcasses are offloaded into a chiller running below 7°C at the abattoir side of the facility.

Step 7:

Dressing of Carcass

  • Dressing takes place in temperature of under 12°C.
  • Dressing is done with clean knives sterilized at 82°C
  • A 2 knife colour system is in place – for each carcass a new sterilized knife is used.
  • All meat contaminated with blood and hair is cut away by the slaughter team.
  • All material (hoofs, skin, head etc.)not fit for human consumption is removed to a designated room in bins marked for this purpose.

Step 8:

Inspection by independent Meat Inspector

  • After skinning, incisions are made to the carcass to inspect for disease.
  • The following are considered:
    • State of nutrition;
    • Colour;
    • Odour;
    • Symmetry;
    • Efficiency of bleeding;
    • Contamination;
    • Pathological conditions;
    • Parasitic infestation;
    • Injection marks;
    • Bruising and injuries;
    • Any abnormalities of muscles, bones, tendons, joints, or other tissues.
  • If the Meat Inspector finds any suspect carcasses that does not comply to the standards , the carcass are sent to the DFI for a secondary inspection by a veterinarian.
  • If any diseases are evident – a report has to be sent to DAFF for the national data base for reportable diseases. The carcass will be condemned.

Step 9:

Deboning

  • Meat is stored in chillers at less than 7°C until deboning starts.
  • Deboning takes place in a room temperature of under 12°C.
  • A two knife colour system is in place- every hour the knife is exchanged for a clean sterilized knife.
  • Cuts / Trimmings are accumulated in crates with liners until full. And then it is sent to the wet packaging area.
  • The crates with primal cuts are sent after trimming for vacuum packing in the packing zone.
  • Deboned meat cuts.
  • Cuts are fully cleaned before they are vacuum sealed.

Step 10:

Packaging – Wet Packaging & Vacuum Packaging

  • Primals are packed in 70 micron vacuum bags for maximum shelf life retention.
  • Each vacuum bag is labeled with the specie and cut name.
  • Primals are then packed into a box – the kilograms’s of these boxes vary +/- 20 kg .
  • Trimmings are packed in a bag , vacuumed and packed in a box – 20kg (4 x 5 kg)

Step 10 Continue:

Packaging – Dry Packaging & Boxing

  • Vacuum sealed product are then packed in the bottom of box. The lid will only be put on after blast freezing
  • After vacuum packing the product is packed in a bottom box with air holes for maximum air flow.
  • Ventilation holes – to ensure proper blast freezing.
  • First traceability label is put on bottom of box.

Step 11:

X-Ray Scanning – Scanning for Foreign Objects.

  • Meat is sent for X ray scanning to ensure no foreign objects like projectile points / bullets are inside the meat.
  • Splintered bone fragments and anything that does not belong to the meat are picked up by the x-ray machine and can be taken out and discarded before blast freezing the product.
  • Consumer safety is first priority.

Step 12:

Blast Freezing

  • The box is placed in a crate with large air holes for cold air to circulate around the product.
  • The product is placed in the blast freezer for 24 hours to freeze to -18°C

Step 13:

Boxing / Pallets / Wrapping

  • After blast freezing the product temperature is checked to ensure it is below -18°C.
  • The top lid of the box is placed on the box. Second traceability label is put on lid
  • Tamper proof tape is used to strap box.
  • Boxes are packed on pallets and wrapped with stretch wrap to secure the boxes during transit.

Step 14:

Storage / Holding Freezer

  • After palletizing and wrapping the boxes are stored in the holding freezers at temperatures of -25°C.

Step 15:

Dispatch

  • Freezer shipping containers maintaining product temperature at -21°C are used to place pallets in for shipping to its destination.
  • Containers are sealed by the South African State Vet to ensure full compliance in accordance with country of destination import regulations.

Our Process

Step 1: Off Loading Inspection of Truck. Carcasses & Documents

  • Export documentation of truck of animals are verified by the VPH official and independent Meat Inspector (Camo Meat use Agency for Food Safety)
    • VPN 9 – Annexure A, B & C
  • The truck seal are broken by a provincial Veterinary Public Health Official or VPH Veterinarian .
  • Meat safety inspection done by VPH official and independent Meat Inspector while carcasses are still on the truck and while offloading takes place
  • Carcasses should be under 7°C in a time span of 24 hours from time of harvest.
  • Partially dressed carcasses only received at abattoir if cooled below 7°C in 24 hour period.
  • Carcasses are offloaded into a chiller running below 7°C at the abattoir side of the facility.

Step 2: Dressing of Carcass

  • Dressing takes place in temperature of under 12°C.
  • Dressing is done with clean knives sterilized at 82°C
  • A 2 knife colour system is in place – for each carcass a new sterilized knife is used.
  • All meat contaminated with blood and hair is cut away by the slaughter team.
  • All material (hoofs, skin, head etc.)not fit for human consumption is removed to a designated room in bins marked for this purpose.

Step 3: Inspection by Meat Inspector & Meat Examiner

  • After skinning, incisions are made to the carcass to inspect for disease.
  • The following are considered:
    • State of nutrition;
    • Colour;
    • Odour;
    • Symmetry;
    • Efficiency of bleeding;
    • Contamination;
    • Pathological conditions;
    • Parasitic infestation;
    • Injection marks;
    • Bruising and injuries;
    • Any abnormalities of muscles, bones, tendons, joints, or other tissues.
  • If the Meat Inspector finds any suspect carcasses that does not comply to the standards , the carcass are sent to the DFI for a secondary inspection by a veterinarian.
  • If any diseases are evident – a report has to be sent to DWAFF for the national data base for reportable diseases. The carcass will be condemned.

Step 4: Deboning

  • Meat is stored in chillers at less than 7°C until deboning starts.
  • Deboning takes place in a room temperature of under 12°C.
  • A two knife colour system is in place- every hour the knife is exchanged for a clean sterilized knife.
  • Cuts / Trimmings are accumulated in crates with liners until full. And then it is sent to the wet packaging area.
  • The crates with primal cuts are sent after trimming for vacuum packing in the packing zone.

Step 4 Continue: Deboning

Deboned meat cuts.
Cuts are fully cleaned before they are vacuum sealed.

Step 5: Packaging – Wet Packaging & Vacuum Packaging

  • Primals are packed in 70 micron vacuum bags for maximum shelf life retention.
  • Each vacuum bag is labeled with the specie and cut name.
  • Primals are then packed into a box – the kilograms’s of these boxes vary +/- 20 kg .
  • Trimmings are packed in a bag , vacuumed and packed in a box – 20kg (4 x 5 kg)

Step 5 Continue: Packaging – Dry Packaging & Boxing

  • Vacuum sealed product are then packed in the bottom of box. The lid will only be put on after blast freezing
  • After vacuum packing the product is packed in a bottom box with air holes for maximum air flow.
  • Ventilation holes – to ensure proper blast freezing.
  • First tracebility label is put on bottom of box.

Step 6: X-Ray Scanning – Scanning for Foreign Objects.

  • Meat is sent for X ray scanning to ensure no foreign objects like projectile points / bullets are inside the meat.
  • Splintered bone fragments and anything that does not belong to the meat are picked up by the x-ray machine and can be taken out and discarded before blast freezing the product.
  • Consumer safety is first priority.

Step 7: Blast Freezing

  • The box is placed in a crate with large air holes for cold air to circulate around the product.
  • The product is placed in the blast freezer for 24 hours to freeze to -18°C

Step 8: Boxing / Pallets / Wrapping

  • After blast freezing the product temperature is checked to ensure it is below -18°C.
  • The top lid of the box is placed on the box. Second traceability label is put on lid
  • Tamper proof tape is used to strap box.
  • Boxes are packed on pallets and wrapped with stretch wrap to secure the boxes during transit.

Step 9: Storage / Holding Freezer

  • After palletizing and wrapping the boxes are stored in the holding freezers at temperatures of -25°C.

Step 10: Dispatch

  • Freezer shipping containers maintaining product temperature at -21°C are used to place pallets in for shipping to its destination.
  • Containers are sealed by the South African State Vet to ensure full compliance in accordance with country of destination import regulations.