- 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.
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.
- 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)
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.
- 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.
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.
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.
Inspection by independent Meat Inspector
- After skinning, incisions are made to the carcass to inspect for disease.
- 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.
The following are considered:
- State of nutrition;
- Efficiency of bleeding;
- Pathological conditions;
- Parasitic infestation;
- Injection marks;
- Bruising and injuries;
- 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.
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)
- 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.
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.
- 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
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.
Storage / Holding Freezer
After palletizing and wrapping the boxes are stored in the holding freezers at temperatures of -25°C.
- 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.
Registered at the Department of health of South Africa – with a valid Reg 962 Certificate from Waterberg District Municipality – for our facility and cold transport vehicles.
A valid Wildlife Trade & Regulation Permit issued by Department of economic development, Environment and Tourism- Limpopo Province.
Abattoir Registration Certificate – issued by the Department of Agriculture – Limpopo Province Reg nr : 2/7 G
Member of PCOASA – Professional Culling Operators Association of South Africa
Member of GameSA – Game Abattoirs and Meat Exporters of South Africa.
Qualified Meat examiner and independent Meat Inspector registered with Department of Agriculture – Limpopo Province.
Independent meat inspection services provided by Agency for Food Safety.
Export Certification issued by Department Of Agriculture, Forestry and Fisheries – by the director Veterinary Public Health. ZA 375