abattoir business plan south africa

Farming South Africa

How to Start an Abattoir in South Africa

Table of Contents

Standard Approval for an Abattoir in South Africa

A abattoir or slaughter facility has to be certified by an Provincial Executive Office of the province it is located. All abattoirs should be monitored by an Veterinarian Public Health Officer. Lets take a look on How to Start an Abattoir on your Farm.

How to apply to build an Abattoir

Plan your building layout for your Abattoir.
Plan how you are going to get rid of carcasses and spills.
Visit the Department of Agriculture on provincial level.

Contact the Department of Agriculture Forestry and Fisheries

Changing Room, Health and Safety

Plan your Layout of your new Abattoir

Planning Your building layout is Crucial to your abattoir plan. You need to take your layout plan with when you go an visit the Provincial Executive Officer (PEO)

Including in your Abattoir layout you need to have a processing area, refrigerated store, dressing table, cleaning basin and bleeding cones.

You need to make sure that you will have clean water and depending if you are starting a livestock or poultry slaughterhouse you will need electricity.

Visiting the Department of Agriculture on Provincial level

You need to go and see your Department of Agriculture on provincial level. If you are not sure how to contact them you can get information from your local State Veterinary Service Office.
They are there to help, so don’t be afraid to explain to them what your plans are and how you are going to dispose of carcasses and blood. If you are not sure, they will advise you and show you the correct methods of disposing of carcasses, feathers and other spills.
The Provincial Executive Officer will have to evaluate and approve your building plan. It is highly recommended to visit the PEO first and discuss your plans so that he or she can assist you in the planning of your abattoir

Abattoirs are governed by the Department of Agriculture Forestry and Fisheries and they will have to come and visit your farm or smallholding to discuss water and disposable of carcasses.

Make sure that you have studied your water rights, have approval from neighbours and that you have your protocol in order when they start asking about your planning around fires and natural disasters. Once again, they are there to advise you if you are not 100% sure.

Changing Rooms and Health and Safety

Depending on the size of your abattoir, you might need to employ staff. Staff need changing rooms, toilets and possibly a shower if you are going for a 2000 plus per week slaughter house.

Your staff will need face masks, gloves, safety boots and overalls. Make sure that you include that on your business plan when visiting an PEO

Meat Safety Act

Safe meat refers to inspected meat by a health inspector and approved for human consumption. Only qualified meat inspectors are allowed to approve safe meat. Approved meat will have a purple stamp on each quarter of the carcass.

Chickens do not get stamped but need an inspector to approve the meat. In most cases, by South African law you are allowed to train your own inspector that has a minimum qualification of Grade 12. After 6 months, the trainee can do a trade test and become an qualified poultry meat inspector. An owner or manager of a chicken abattoir are never allowed to be an meat inspector.

People to contact for information on how to build a new Abattoir

Veterinary Public Health Contacts in your Province

Question: I would really like to start an Abattoir in my Township but I do not have enough space on my property.

Answer: You can follow the same protocol to apply for an Mobile Abattoir as a normal abattoir.

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25 Replies to “How to Start an Abattoir in South Africa”

I would like to start a small or mobile chicken abattoir

I would like to start chicken abattoir at my community

I would like to start chicken abattoir at my community at a promised lease land from my couzine which is idlealing in Magalies- Mogale City. The place has no structure but vast. One also need funding.

I would like to start an Abbattoir on my community for slaughtering small livestock

Tau that would be great. Start planning and then go and see your Local PEO

I would like to start slaughter house in my community

I would like to start a pig abattoir in Radium Limpopo. I have a 23 hectares of land and currently started with pig farming. How much would it cost and how big should it be to eventually slaughter 100 pigs per day.

Can you be able to start Abattoir while you starting to have chicken business or you need a operational business to start the abattoir

You can start a abattoir without farming with chickens. It could be a separate business and also a service to other chicken farmers

I want to start an abattoir at my area

I wanna start our own abbatoir on the farm, i live in a rural area. I’ve been reading this.

Point of correction, you do not train your own meat inspector. I meat inspector is someone with Bio-science qualification with a minimum of 3 years of studying. In accordance to the meat safety act of 2000, a meat inspector must be a holder of at least Diploma in Animal Health and Production or Environmental Health from an approved institution

Yappy I understand your point regarding becoming a meat inspector, however when it comes to poultry, you can train your own. As you probably know meat inspectors has to be present at the day of slaughter to inspect and certify the meat and in some cases charge per carcass. Small scale chicken abattoirs slaughtering 250 birds per week can not afford an inspector nor is it feasible for an inspector to travel to rural areas and inspect only 250 chickens. So in rural areas, you are allowed to train poultry meat inspector as long as they have grade 12 and are not an owner operator. My information is directly from the Provincial Executive Office in Bredasdorp Western Cape. Thanks for your input – Regards

I’m interested in building an abourtour but can’t get componies that can supply me with equipment and proper planning.

I would like to start a small chicken abattoir in my community

I worked at Pick n Pay as a butchery manager for 15 years. Then five years ago I started my own small butchery business in Mtubaba Northern Kwazulu Natal. Now we want to start a small abattoir with a small community of this area. We do have registered Coperative. We wanted to know how we can get a grant from Agriculture in order to start our business.

I would like to start an livestock and a abattoir inmy area is this possible to have two major business at once

Yes absolutely. Not only will you lower your business operation cost, but you can make extra income with serving farmers around you

Do I need a PEO when buying a mobile abattoir?

I would like to start a certified mobile abbottoir for rabbits. What can I do and how much I need and where to go.

whoah this blog is great i love studying your posts. Keep up the good paintings! You realize, lots of persons are searching around for this information, you can help them greatly.

I wanth to start a poultry abattoir,I have business plan, abattoir an structure , letters of intent from local retails and p Big supermarkets. Where can I get funds from department of agriculture

I’m a fresh meat processor student, I’m doing an NQF level 3, which is the highest qualification of the meat teachnician. I want to open my own abattoir and butchery but I don’t know where to start. So would you please advise on what should I have and what should not do.

I am very sure that it will be covered in your NQ Level 3 course….

Hi, thank you FarmingSA for an informative article on the matter,, I would like to know, for rural areas where it’s only accessible via dirt roads is there any regulation about how far from the road would the abattoir have to be, to prevent dust contamination. Also, for rural and low throughput it does not seem feasible to keep a meat inspector.

10 Things To Consider Before Starting An Abattoir Business In South Africa

Starting an abattoir business in South Africa requires careful planning and consideration of various factors. Here are 10 things you should consider:

Legal and Regulatory Requirements: Familiarize yourself with the legal and regulatory framework governing abattoir operations in South Africa. Obtain all necessary licenses, permits, and certifications to ensure compliance with health, safety, and environmental regulations.
Market Analysis: Conduct a thorough market analysis to assess the demand for meat products in your target area. Identify potential customers, competitors, and market trends to determine the viability of your abattoir business.
Location: Choose a suitable location for your abattoir that is accessible to livestock suppliers and has proper infrastructure for transportation, water supply, and waste management. Consider proximity to target markets and availability of skilled labor.
Facility and Equipment: Plan the layout and design of your abattoir facility, ensuring it meets hygiene standards and provides a safe working environment. Invest in appropriate equipment for livestock handling, slaughtering, meat processing, and packaging.
Livestock Supply: Establish a reliable and sustainable source of livestock supply. Build relationships with local farmers, livestock auctions, or suppliers to ensure a consistent supply of healthy animals for slaughter.
Staffing and Skills: Hire skilled and knowledgeable staff who have experience in abattoir operations. Provide training on food safety, animal welfare, and proper handling and slaughtering techniques to ensure compliance with industry standards.
Quality Control and Food Safety: Implement strict quality control measures to maintain hygiene, food safety, and traceability throughout the slaughtering and processing operations. Adhere to South Africa’s meat inspection standards to ensure the safety of the meat products.
Waste Management: Develop an effective waste management plan to handle and dispose of animal by-products, wastewater, and solid waste generated during the abattoir operations. Comply with environmental regulations regarding waste treatment and disposal.
Marketing and Distribution: Develop a marketing strategy to promote your abattoir business and build relationships with meat wholesalers, retailers, restaurants, and other potential customers. Consider distribution channels and logistics for delivering your meat products to the market.
Financial Planning: Conduct a comprehensive financial analysis, including startup costs, operational expenses, and revenue projections. Secure adequate funding through loans, investors, or personal investment to cover the initial investment and sustain the business until profitability is achieved.

Remember, it is essential to consult with experts in the field, such as industry professionals, business advisors, or agricultural organizations, to gather more specific and up-to-date information on starting an abattoir business in South Africa.

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GENERIC ABATTOIR MODEL – UPDATE

As mentioned in our previous quarter’s newsletter, the risks that are associated with the illegal/informal slaughtering of livestock are endless and dangerous to consumers and the environment, as no inspection is performed on the carcasses and there is no adherence to the regulations that govern the slaughtering industry. Farmers are also faced with the risk of selling their livestock to the agents at lower prices.

Financial Analysis

The abattoir business model allows the owner to decide between two methods of operating the business, namely carcass ownership and fee based slaughtering. Both methods have risks associated with them. However, years of experience and training will enable the owner to mitigate the risks, for example that of buying poor quality livestock. The owner must be able to know the quality of the meat he will get from the animals by visual inspection only. Table 1 provides a summary of the financial requirements and the financial projections for the abattoir.


Capital Requirement	R4 743 000	R4 743 000	R5 793 600
Prices / Fees	R37 per sheep and R210 per cattle	R35.72/kg sheep and R26.67/kg cattle	R35.72/kg sheep, R26.67/kg cattle, R44.61/ fresh bird and R29.62/ frozen bird
Income	R1 979 107	R15 491 667	R16 480 464
Expenditure	R992 751	R13 715 100	R14 232 819
Net Profit	R986 354	R1 776 561	R2 247 645

The capital requirement for an abattoir with the capacity to slaughter 10 units is estimated at R4 743 000 excluding VAT. Adding a poultry slaughtering facility at the same premises, but not in the same building, will increase the capital cost to R5 793 600.00. As indicated in Table 1, the estimated profit for the fee based slaughtering is R986 354.00 while the carcass ownership method has the potential to generate a profit of R1 776 561. The carcass ownership method requires a lot of operating capital, as livestock needs to be bought in cash. The advantage with this model is that the abattoir can charge premium prices when selling to the end consumer unlike the fee based slaughtering where no sales to the direct consumer is possible. However, the fee based model returns are also attractive given the fact that no stocking risk is carried and no marketing of the meat occurs. A return on equity of R0.21 for fee based slaughtering and R0.37 for carcass ownership for every R1 is achieved.

To maximize the profits, the owner can introduce poultry slaughtering, which will increase the capital to R5 793 600 and importantly the profit to R2 247 645 for the carcass ownership scenario. On this scenario, the return of equity will increase to R0.39 for every R1 invested.

Due to the risks that are associated with animal slaughtering, the abattoirs are regulated. There are rules and regulations that the abattoir must adhere to to ensure that people and the environment are protected. Compliance to the regulations and laws of the slaughtering industry is the key to the success of the abattoir business. The abattoir should be compliant with the following Acts:

Animal Health Act, 2002 (Act No. 07 of 2002)
Health Act, 1977 ( Act No. 63 of 1977)
Animal Protection, 1962 (Act No. 71 of 1962)
Fertilizers, farm feeds, Agricultural Remedies and Stock Remedies Act, 1947 (Act No. 36 of 1947)
Occupational Health and Safety Act , 1983 (Act No. 3 of 1983)
Atmosphere Pollution Prevention Act, 1965 (Act No.45 of 1965
Agricultural Products Standards Act, 1990 (Act No. 119 of 1990)
Stock Theft Act, 1959 (Act No. 57 of 1959)
Meat and Safety Act, 2000 (Act No. 40 of 2000)
National Environmental Management Act, 1998 (Act No. 107 of 1998)
General Hygiene Requirements for Food Premises and the Transport of Food
R918 of 1999.
National Water Act 1998 (Act No. 36 of 1998)

Other compliance for abattoir include:

All the buildings should be approved by the municipality
The plans and layout must be approved by the Department of Agriculture
Necessary stamps and roller mark to be obtained to identify species
Registration with the Department of Agriculture for unique identity number

An environmental impact assessment authorization is a requirement as well as a waste license.

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How to Write a Butchery Business Plan [Sample Template]

By: Author Tony Martins Ajaero

In South Africa just like in some countries in Africa, it can be truly challenging starting any business, but one business that you can start with little challenges and wide market coverage is a butchery business or better still slaughterhouse business.

If you are considering starting a butchery business in South Africa, the good news is that you can’t get it wrong because various types of animals are consumed by a large number of South Africans. Please note that starting a butchery business in South Africa requires that you secure the necessary permits from regulatory bodies, although some entrepreneurs run this type of business in SA without the required permits.

So, if you have decided to start your own butchery business, then you should ensure that you carry out thorough feasibility studies and market survey, and secure the needed public health and hygiene certificates and permits. This will enable you to properly locate the business in a good location and then hit the ground running.

Business plan is yet another very important business document that you should not take for granted when launching your butchery business. Below is a sample butchery business plan template that can help you to successfully write your own with little or no difficulty.

A Sample Butchery Business Plan Template

1. industry overview.

Butchery business falls under the Meat, Beef & Poultry Processing industry and businesses in this industry basically engage in the slaughtering of livestock to produce red meat. The butchery business also produces fresh or frozen meat as carcasses and cuts, in addition to by-products like rendered lard, tallow, pulled wool, bone, preserve and pack meat. It is important to state businesses that primarily cut and pack meats from purchased carcasses are also part of this industry.

In South Africa, to become a professional butcher, training is essential and short training courses for a minimum of two weeks are available in South Africa. The training of butchery staff is addressed in the R918 ‘Regulations Governing General Hygiene Requirements for Food Premises and the Transport of Food’ of the Health Act, 1977, as well as in the Occupational Health and Safety Act.

Even though meat consumption based on per capita income is expected to remain stagnant in the next half a decade, economic woes before this period aggravated consumption drops.

Because of recovering consumer sentiment, population growth and strong export demand, meat-processing revenue is projected to increase going forward. In spite of the stability of consumer demand for meat-based products, unpredictable weather conditions and disease outbreaks can cause instability in the revenue generated by industry players.

The butchery business in South Africa will continue to blossom because people will always want to purchase fresh meat. Despite the fact that the industry seems over – saturated, there is still room big enough to accommodate aspiring entrepreneurs who intend opening their own butchery business in any part of South Africa.

In South Africa and of course, in all countries of the world, butchers are required to adhere to stringent hygiene regulations and to undertake general cleaning tasks in the meat preparation and serving areas. Professional butchers may require particular skills and knowledge.

If you are looking towards leveraging on the beef, meat and poultry processing industry to generate huge income, then one of your best bet is to start a butchery business. One thing is certain about starting your butchery business, if you are able to conduct your market research and feasibility studies, you are more likely not going to struggle to sell your meat because there are loads of businesses (hotels, caterers and restaurants) and consumers out there who are ready to buy from you.

2. Executive Summary

Durban City® Butchery House, LLC is a registered butchery business that will be involved in the slaughtering and retailing of fresh meat. Our slaughterhouse will be located close to one of the largest residential communities in Durban – KwaZulu-Natal Province. We have been able to lease a warehouse cum storage facility that is big enough to fit into the kind of butchery business that we intend launching and the facility is centrally located in the heart of town with easy delivery network.

Durban City® Butchery House, LLC will be involved in butchering of animals, producing cuts of beef, lamb, pork, other red meats and selling by-products from the slaughtering process to a wide range of customers.

We are aware that there are several butchery businesses all around Durban that are also into meat and beef retailing, which is why we spent time and resources to conduct our feasibility studies and market survey so as to offer much more than our competitors will be offering. We have a robust distribution network, strong online presence and modern storage facilities and we are armed with the various payments options available in South Africa.

Much more than retailing meats, our customer care is going to be second to none in the whole of Durban – KwaZulu-Natal Province and our deliveries will be timely and highly reliable. We know that our customers are the reason why we are in business which is why we will go the extra mile to get them satisfied when they patronize us.

Durban City® Butchery House, LLC will ensure that all our customers are given first class treatment whenever they visit our butchery facility. We have a CRM software that will enable us manage a one on one relationship with our customers no matter how large they may grow to. We will ensure that we get our customers involved in the selection of the types of animal to be butchered and also when making some business decisions that will directly affect them.

Durban City® Butchery House, LLC will at all times demonstrate her commitment to sustainability, both individually and as a firm, by actively participating in our communities and integrating sustainable business practices wherever possible. We will ensure that we hold ourselves accountable to the highest standards by meeting our client’s needs precisely and completely.

Durban City® Butchery House, LLC is a family business that is owned by Eric Zulu and his immediate family members. Eric Zulu is a professional butcher with over 10 years’ experience.

3. Our Products and Services

Durban City® Butchery House, LLC is in the butchery line of business to retail fresh meats and we will ensure that we are involved in butchering a wide range of animals that are consumed in South Africa. Our products and services offerings are listed below;

Butchering animals
Producing cuts of beef
Producing cuts of lamb
Producing cuts of pork
Producing cuts of other red meats
Selling by-products from the slaughtering process.

4. Our Mission and Vision Statement

Our vision is to become one of the leading brands in the butchery line of business in the whole of Durban – KwaZulu-Natal.
Our mission is to establish a butchery business that will slaughter and sell a wide range of animals at affordable prices to wholesalers and retailers in and around Durban.

Our Business Structure

Durban City® Butchery House, LLC has no plans to start an unregistered butchery business; our intention of starting a butchery business is to build a standard butchery in Durban – KwaZulu-Natal. We will ensure that we put the right structures in place that will support the kind of growth that we have in mind while setting up the business.

We will make sure that we hire people that are qualified, honest, customer centric and are ready to work to help us build a prosperous business that will benefit all our stake holders. As a matter of fact, profit-sharing arrangement will be made available to all our old staff and it will be based on their performance for a period of ten years or more.

In view of that, we have decided to hire competent hands to occupy the following positions that will be made available at Durban City® Butchery House, LLC;

Manager (Owner)
Warehouse/Storage Facility Manager

Merchandize Manager

Sales and Marketing Manager

Drivers/Distributors

5. Job Roles and Responsibilities

Manager/Owner

Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions
Creates, communicates, and implements the organization’s vision, mission, and overall direction – i.e. leading the development and implementation of the overall organization’s strategy.
Accountable for fixing prices and signing business deals
Responsible for providing direction for the business
Accountable for signing checks and documents on behalf of the company
Evaluates the success of the organization

Warehouse cum Storage Facility Manager

Responsible for organizing the safe and efficient receipt, storage and dispatch of slaughtered animals and byproducts
In charge of planning, coordinating and monitoring the receipt, order assembly and dispatch of slaughtered animals and byproducts
Responsible for using space and mechanical handling equipment efficiently and making sure quality, budgetary targets and environmental objectives are met
Responsible for keeping stock control systems up to date and making sure inventories are accurate;
Ensures that proper records of goods are kept and warehouse does not run out of products
Ensures that the slaughterhouse facility is in tip top shape and meets the health and safety requirements
Controls meat, beef and poultry meat distribution and supply inventory
Supervises the workforce in the butchery floor.
Manages vendor relations, farm cum market visits, and the ongoing education and development of the organizations’ buying teams
Responsible for the purchase of cows, goats, pigs, turkeys and chickens et al directly from farmers for the organization
Responsible for planning sales, monitoring inventory, selecting the merchandise, and writing orders for vendors
Ensures that the organization operates within stipulated budget.
Responsible for butchering animals
Responsible for cleaning the slaughterhouse before and after butchering of animals
Handle any other duty as assigned by the manager (owner)
Manages external research and coordinate all the internal sources of information to retain the organizations’ best customers and attract new ones
Models demographic information and analyze the volumes of transactional data generated by customer purchases
Identifies, prioritizes, and reaches out to new partners, and business opportunities et al
Identifies development opportunities; follows up on development leads and contacts; participates in the structuring and financing of projects; assures the completion of development projects.
Responsible for supervising implementation, advocate for the customer’s needs, and communicate with clients
Develops, executes and evaluates new plans for expanding sales
Documents all customer contact and information
Represents the company in strategic meetings
Helps increase sales and growth for the company

Accountant/Cashier

Responsible for preparing financial reports, budgets, and financial statements for the organization
Provides managements with financial analyses, development budgets, and accounting reports; analyzes financial feasibility for the most complex proposed projects; conducts market research to forecast trends and business conditions.
Responsible for financial forecasting and risks analysis.
Performs cash management, general ledger accounting, and financial reporting
Responsible for developing and managing financial systems and policies
Responsible for administering payrolls
Ensuring compliance with taxation legislation
Handles all financial transactions for the organization
Serves as internal auditor for the organization

Distribution Truck Drivers

Assists in loading and unloading live cows, goats, pigs and birds et al and also slaughtered animals
Maintains a logbook of their driving activities to ensure compliance with federal regulations governing the rest and work periods for operators.
Keeps a record of vehicle inspections and make sure the truck is equipped with safety equipment
Assists the transport and logistics manager in planning their route according to a distribution schedule.
Local-delivery drivers may be required to sell meat, beef and poultry et al or services to stores and businesses on their route, obtain signatures from recipients and collect cash.
Inspects vehicles for mechanical items and safety issues and perform preventative maintenance
Complies with truck driving rules and regulations (size, weight, route designations, parking, break periods etc.) as well as with company policies and procedures
Collects and verifies delivery instructions
Report defects, accidents or violations

6. SWOT Analysis

Our plan of starting our butchery business in Durban – KwaZulu-Natal is to test run the business for a period of 6 years to know if we will invest more money, expand the business and then open our slaughterhouse in major cities in South Africa.

We are quite aware that there are several butchery businesses all over Durban and even in the same location where we intend locating ours, which is why we are following the due process of establishing a business. We know that if a proper SWOT analysis is conducted for our business, we will be able to position our business to maximize our strength, leverage on the opportunities that will be available to us, mitigate our risks and be equipped to confront our threats.

Durban City® Butchery House, LLC employed the services of an expert HR and Business Analyst with bias in the meat, beef, and poultry processing industry to help us conduct a thorough SWOT analysis and to help us create a Business model that will help us achieve our business goals and objectives.

This is the summary of the SWOT analysis that was conducted for Durban City® Butchery House, LLC;

Our location, the business model we will be operating on, varieties of payment options, healthy environment, latest butchery equipment and our excellent customer service culture will definitely count as a strong strength for Durban City® Butchery House, LLC. So, also our management team are people who have what it takes to grow a business from startup to profitability with a record time.

One major weakness that may count against us is the fact that we don’t have our cattle ranch and we don’t have the financial capacity to compete with leaders in the industry for now.

Opportunities:

The fact that we are going to be operating our butchery business in Durban – KwaZulu-Natal which happens to be one of the provinces with high purchasing power provides us with unlimited opportunities to sell our fresh meats to a large number of wholesale distributors and retailers.

We have been able to conduct thorough feasibility studies and market survey and we know what our potential clients will be looking for when they visit our butchery house; we are well positioned to take on the opportunities that will come our way.

Some of the threats and challenges that we are likely going to face when we start our own butchery business are global economic downturn that can impact negatively on household spending, bad weather cum natural disasters, unfavorable government policies and the arrival of a competitor within the same location where we have our butchery house.

7. MARKET ANALYSIS

Market Trends

In recent time, consumers are become conscious or what they eat especially as it relates to meat. Those advocating for healthy eating are against the consumption of meat especially red meat. With that, it takes extra effort for those in the butchery business to canvass such people to patronize them especially those who are under a nutritionist.

The truth is that slaughtering of animals for food has been in existence for as long as humans started trading goods, but one thing is certain, the meat, beef and poultry processing industry is still evolving. The introduction of technology has indeed helped in reshaping the industry.

It is now a common phenomenon for butchery houses to leverage on technology to effectively predict consumer demand patterns and to strategically position their business to meet their needs; in essence, the use of technology helps businesses like slaughterhouses to maximize supply chain efficiencies.

8. Our Target Market

The meat, beef and poultry processing industry has a wide range of customers; a large chunk of people on planet earth consume different types of meat or poultry products and it is difficult to find people around who don’t.

In view of that, we have positioned our butchery business to serve consumers in and around Durban and every other location we will cover all over KwaZulu-Natal Province. We have conducted our market research and we have ideas of what our target market would be expecting from us. We are in business to engage in the sale of freshly butchered meats to the following businesses;

Restaurants
Retailers of meat
Grocery Stores
Super Markets
Wholesale Distributors of meats

Our competitive advantage

Durban City® Butchery House, LLC is launching a standard butchery business that will indeed become the preferred choice of consumers, retailers, wholesale distributors, grocery stores and supermarkets et al in Durban – KwaZulu-Natal.

One thing is certain; we will ensure that we have a wide range of freshly butchered meat available in our warehouse facility at all times. One of our business goals is to make Durban City® Butchery House, LLC a one stop butchery. The fact that our output is sold to incorporate long-term sales contracts, and that we enjoy upstream vertical integration (ownership links) and economies of scale gives us an edge over our competitors.

So also, our excellent customer service culture, neat and healthy environment, timely and reliable delivery services, online presence, and various payment options will serve as a competitive advantage for us.

Lastly, our employees will be well taken care of, and their welfare package will be among the best within our category in the industry meaning that they will be more than willing to build the business with us and help deliver our set goals and achieve all our objectives. We will also give good working conditions and commissions to freelance sales agents that we will recruit from time to time.

9. SALES AND MARKETING STRATEGY

Sources of Income

Durban City® Butchery House, LLC is in business to engage in slaughtering animals and retailing fresh meats and byproducts. We are in the business to maximize profits and we are going to go all the way out to ensure that we achieve or business goals and objectives. In essence, our source of income will be;

Selling by-products from the slaughtering process

10. Sales Forecast

The truth is that when it comes to butchery business, if your business is centrally positioned coupled with a reliable supply of healthy animals and good distribution network, you will always attract customers cum sales and that will sure translate to increase in revenue for the business.

We are positioned to take on the available market in Durban – KwaZulu-Natal and we are quite optimistic that we will meet our set target of generating enough income from the first six months of operation and grow the business and our clientele base.

We have been able to critically examine the meat, beef and poultry processing industry, we have analyzed our chances in the industry and we have been able to come up with the following sales forecast. The sales projections are based on information gathered on the field and some assumptions that are peculiar to startups in Durban – KwaZulu-Natal.

First Fiscal Year : R300,000
Second Fiscal Yea r: R650,000
Third Fiscal Year : R900,000

N.B : This projection was done based on what is obtainable in the industry and with the assumption that there won’t be any major economic meltdown and there won’t be any major competitor offering same products and home delivery services as we do within the same location. Please note that the above projection might be lower and at the same time it might be higher.

Marketing Strategy and Sales Strategy

Prior to settling for a location to launch Durban City® Butchery House, LLC, we conducted a thorough market survey and feasibility studies in order for us to penetrate the available market and become the preferred choice for households, wholesale distributors, retailers, grocery stores and supermarkets in and around Durban – KwaZulu-Natal.

We have detailed information and data that we were able to utilize to structure our business to attract the number of customers we want to attract per time.

We hired experts who have good understanding of the industry to help us develop marketing strategies that will help us achieve our business goal of winning a larger percentage of the available market in and around Durban – KwaZulu-Natal.

In summary, Durban City® Butchery House, LLC will adopt the following sales and marketing approach to win customers over;

Open our business in a grand style with a party for all
Introduce our business by sending introductory letters alongside our brochure to households, restaurants, hotels, caterers, BBQ joints, wholesale distributors, retailers, grocery stores, supermarkets and other key stake holders in and around Durban – KwaZulu-Natal
Ensure that we have a wide range of meat in our butchery business at all times
Make use of attractive hand bills to create awareness of our business
Position our signage / flexi banners at strategic places around Durban – KwaZulu-Natal
Create a loyalty plan that will enable us reward our regular customers

11. Publicity and Advertising Strategy

In spite of the fact that our butchery business is well structured and well located, we will still go ahead to intensify publicity for the business. We are going to explore all available means to promote the business.

Durban City® Butchery House, LLC has a long-term plan of opening distribution channels all around KwaZulu-Natal Province and key cities throughout South Africa which is why we will deliberately build our brand to be well accepted in Durban before venturing out.

As a matter of fact, our publicity and advertising strategy is not solely for winning customers over but to effectively communicate our brand. Here are the platforms we intend leveraging on to promote and advertise Durban City® Butchery House, LLC;

Place adverts on community based newspapers, radio and TV stations
Encourage the use of word of mouth publicity from our loyal customers
Leverage on the internet and social media platforms like YouTube, Instagram, Facebook, Twitter, LinkedIn, Google+ and other platforms to promote our business.
Ensure that our we position our banners and billboards in strategic positions all around Durban
Distribute our fliers and handbills in target areas in and around our neighborhood
Advertise our butchery business in our official website and employ strategies that will help us pull traffic to the site
Brand all our distribution vans/trucks and ensure that all our staff members wear our branded shirt or cap at regular intervals.

12. Our Pricing Strategy

Meats are sold in Kilograms in South Africa. Our pricing system is going to be based on what is obtainable in the butchery line of business, we don’t intend to charge more and we don’t intend to charge less than our competitors are charging in South Africa.

Be that as it may, we have put plans in place to offer discounts once in a while and also to reward our loyal customers especially when they refer clients to us or when they purchase over R5000 worth of meat per time. The prices of our meat will be same as what is obtainable in the open market and it will be based on miles covered and time.

Payment Options

The payment policy adopted by Durban City® Butchery House, LLC is all inclusive because we are quite aware that different customers prefer different payment options as it suits them but at the same time, we will ensure that we abide by the financial rules and regulation of the government of South Africa

Here are the payment options that Durban City® Butchery House, LLC will make available to her clients;

Payment with cash
Payment via credit cards / Point of Sale Machines (POS Machines)
Payment via POS machines
Payment via online bank transfer
Payment via check

In view of the above, we have chosen banking platforms that will enable our clients make payment for meat, beef and poultry purchase without any stress on their part. Our bank account numbers will be made available on our website and promotional materials.

13. Startup Expenditure (Budget)

From our market survey and feasibility studies, we have been able to come up with a detailed budget of how to achieve our aim of establishing a standard butchery business in Durban – KwaZulu-Natal. We know that no matter where we intend starting our butchery business, we would be required to fulfill most of the items listed below;

The total fee for incorporating the business in South Africa – Name reservation application costs R50 and company registration R125
Legal expenses for obtaining licenses and permits as well as the accounting services (software, P.O.S machines and other software) – R3,300.
Marketing promotion expenses for the grand opening of Durban City® Butchery House, LLC the amount of R3,000 and as well as flyer printing (2,000 flyers at R0.04 per copy) for the total amount of R3,580.
The cost for hiring business consultant – R2,500.
The cost for insurance (general liability, workers’ compensation and property casualty) coverage at a total premium – R2,400.
The cost for payment of rent for 12 months at R1.76 per square feet warehouse facility in the total amount of R120,000
The total cost for facility remodeling (construction of drainages et al) – R20,000.
Other start-up expenses including stationery ( R500 ) and phone and utility deposits ( R2,500 ).
Operational cost for the first 3 months (salaries of employees, payments of bills et al) – R60,000
The cost for Start-up inventory – R100,000
Storage hardware (bins, rack, shelves, food case) – R3,720
The cost for store equipment (cash register, security, ventilation, signage) – R13,750
The cost of purchase and installation of CCTVs – R5,000
The cost for the purchase of furniture and gadgets (Computers, Printers, Telephone, TVs, Sound System, tables and chairs et al) – R4,000.
The cost for the purchase of distribution vans / trucks – R25,000
The cost of launching a website – R600
Miscellaneous – R10,000

We would need an estimate of Three hundred and fifty thousand Rand ( R350,000 ) to successfully set up our butchery business in Durban – KwaZulu-Natal.

Generating Startup Capital for Durban City® Butchery House, LLC

Durban City® Butchery House, LLC is a family business that is owned and financed by Eric Zulu and his immediate family members. They do not intend to welcome any external business partners which is why he has decided to restrict the sourcing of the startup capital to 3 major sources.

These are the areas we intend generating our startup capital;

Generate part of the startup capital from personal savings
Source for soft loans from family members and friends
Apply for loan from my bank

N.B : We have been able to generate about R100,000 ( Personal savings R80,000 and soft loan from family members R20,000 ) and we are at the final stages of obtaining a loan facility of R150,000 from our bank. All the papers and documents have been signed and submitted, the loan has been approved and any moment from now our account will be credited with the amount.

14. Sustainability and Expansion Strategy

The future of a business lies in the number of loyal customers that they have, the capacity and competence of their employees, their investment strategy and business structure. If all of these factors are missing from a business, then it won’t be too long before the business closes shop.

One of our major goals of starting Durban City® Butchery House, LLC is to build a business that will survive off its own cash flow without injecting finance from external sources once the business is officially running. We know that one of the ways of gaining approval and winning customers over is to retail/distribute our meat, beef and poultry a little bit cheaper than what is obtainable in the market and we are prepared to survive on lower profit margin for a while.

Durban City® Butchery House, LLC will make sure that the right foundations, structures and processes are put in place to ensure that our staff welfare are well taken of. Our company’s corporate culture is designed to drive our business to greater heights and training and retraining of our workforce is at the top burner.

We know that if that is put in place, we will be able to successfully hire and retain the best hands we can get in the industry; they will be more committed to help us build the business of our dreams.

Check List/Milestone

Business Name Availability Check: Completed
Business Registration: Completed
Opening of Corporate Bank Accounts: Completed
Securing Point of Sales (POS) Machines: Completed
Opening Mobile Money Accounts: Completed
Opening Online Payment Platforms: Completed
Application and Obtaining Tax Payer’s ID: In Progress
Application for business license and permit : Completed
Purchase of Insurance for the Business: Completed
Leasing of butchery facility and remodeling the facility: In Progress
Conducting Feasibility Studies: Completed
Generating capital from family members: Completed
Applications for Loan from the bank: In Progress
Writing of Business Plan: Completed
Drafting of Employee’s Handbook: Completed
Drafting of Contract Documents and other relevant Legal Documents: In Progress
Design of The Company’s Logo: Completed
Printing of Packaging Marketing/Promotional Materials: In Progress
Recruitment of employees: In Progress

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Abattoirs and the meat industry

Introduction.

Natural progression from live animal to carcass to meat:

Animals are transported, offloaded and kept for slaughter in a manner that does not involve unnecessary pain.
Clean water is provided continuously.
Depending on the time they have to wait for slaughtering, food, in accordance with their needs, is provided.
The animals are handled in a humane way at all times.
Inspectors perform an ante mortem examination to determine if the animals are healthy and ready for slaughtering.
Sick animals are isolated and dead animals are disposed of by an acceptable method which may include rendering, burning or denaturation.
Care is taken that only meat from healthy animals reaches the consumer.
All animals are inspected to determine whether they have any latent diseases.
A routine meat inspection is done on the carcass and offal of each animal by trained meat inspectors.
Carcasses are now classified. Meat is classified to provide the consumer information relating to the age and fat thickness on the carcass.
After final approval, the carcasses are chilled immediately to stop germs/micro organisms from multiplying or causing accidental contamination. Meat is now kept cold and the temperature is kept constant until the product reaches the consumer. (It is important not to break the cold chain from after slaughtering until the meat is cooked and consumed).
During the entire process, hands are washed regularly, instruments are sterilised (boiled) and clean protective clothes are worn daily.
All surfaces coming into contact with meat are cleaned and sanitized on a routine basis.
The health care of the workers handling the meat is a high priority to eliminate problems with regard to germs/micro organisms or contagious diseases that can be transmitted to the meat.
A great effort is made to make certain that meat leaving the abattoir is clean, safe, nutritious and in a wholesome condition to ensure a relatively long shelf life.

Animal welfare

National Society Prevention of Cruelty to Animals (NSPCA)

Veterinarian: vet [at] nspca.co.za

“How many abattoirs adhere to the clauses that animals must not experience unnecessary pain, have continuous access to clean water and be provided with food if kept for longer periods of time?” This is among the questions asked by meat inspectors and the NSPCA.

International business environment

Meat prices peaked in June 2022, and declined steadily since. Most prices are expected “to soften further through 2023, bottom out in 2024 and then increase modestly over the coming decade”.
Despite rising prices, meat production expanded globally by just 2% in 2022. Animal diseases, increasing input costs (particularly feed), and extreme weather conditions are given as limiting factors.
Because of rising domestic production and lower imports from China (which is recovering from a bout of ASF), the global meat trade is expected to grow at a lower rate than the previous 10 years.
Intensive industries (mainly poultry and pork) are expected to make the biggest contribution to meat production growth in the next decade.

Further reference :

The latest Livestock and Poultry: World Markets and Trade by the Foreign Agricultural Service arm of the US Department of Agriculture looks at the global supply and demand of chicken, beef and pork.
Visit the website of the International Meat Secretariat (IMS) – www.meat-ims.org . The IMS brings together meat and livestock organisations throughout the world.
Google “ World Meat Congress ” to find details of the next annual event.
An international website is www.meatpoultry.com.
www.iso.org – website of the International Organization for Standardization . There are ISO standards which give assurance of the quality of meat and meat products from recognised abattoirs.
https://meatscience.org – website of the American Meat Science Association
Included in the annual Bureau for Food & Agricultural Policy (BFAP) Baseline is a comparative look at the different meat sorts and the global picture of how well they are doing. Find the document at www.bfap.co.za .

South Africa: imports and exports

The following are the requirements for registering to supply the meat export market:

Animals need to be individually and permanently identified at least 3 months before slaughter.
Animals must be of South African origin.
Farmers must supply a detailed plan of their farm, buildings and fences.
Don’t use hormones, steroids, growth stimulants, animal by-products or feed stimulants.
Only natural food may supplement veld.
Veld must be clearly marked, identified, rotated, and rested for one season before being used.
Feed must be stored in a dry area away from chemicals and fertilisers and be kept safe from vermin, mould and dust.
Feed and water troughs must be clean and well maintained.
Stock Registers must contain the following information: a) Dates of arrival at the farm. b) Origin. c) Identification numbers. d) Any treatment and vaccination dates. e) Number of deaths (with reasons). f) The dates of dispatch to the Abattoir.
Disease Control Measures: a) Notify State Vet in the event of the outbreak of a disease. b) Treated animals must be kept in a separate camp. c) Intra-muscular injections must only be given in the neck. d) Observe the stipulated withdrawal periods for any therapeutic remedy used. e) Send the head of any animal that dies to the nearest Vet. To check for Mad Cow Disease.
Dipping areas must be sealed when not in use.
Record all chemicals used.
All chemicals must be environmentally friendly.
Allow the export Abattoir to conduct soil, water and feed analysis for heavy metals prior to registration.
Transport must be well coordinated and the trucks should never be overloaded.
Cattle branding must be completed 3 weeks before slaughter.
De-horn cattle before weaning.
Animals must be subjected to minimum stress during the 3 week period before slaughter.

Local business environment

Just when Covid-19 had waned, better meat prices could not cover ever-increasing feed costs caused by weather conditions and the war in Ukraine. In addition load shedding, animal disease outbreaks and poor municipal service delivery taxed the sector to the extreme.

South African meat products are “well integrated” in global markets, a result of imports (poultry and pork) and exports (beef). Efforts aimed at import replacements and investing in the country’s competitiveness have been compromised by the previously mentioned factors like load shedding and poor municipal delivery.

Weak economic growth and the country’s monetary tightening to curb inflation has placed consumer incomes under pressure. Consequently, a decline in meat consumption per capita is anticipated for the next 2-3 years. In addition, customers who can’t afford backup power generation at home are less likely to buy meat in bulk, even though fresh meat is more expensive. There is projected growth over the outlook period (2023-2032) but this will mainly fall in the second half of this period “on the back of small improvements in income growth and lower real prices”.

South Africa has approximately 431 abattoirs slaughtering cattle, pigs and sheep on an annual basis [Find the DALRRD list of abattoirs (2021, November) on its website, www.dalrrd.gov.za]. Approximately 40% of all slaughterings are performed by abattoirs that may slaughter an unlimited number of animals (Class A) and approximately 60% of cattle are slaughtered by highly regulated abattoirs (Class A & B). Most of these abattoirs have linkages with feedlots. South Africa’s meat imports exceed her exports, making the country a net importer. Local markets include butcheries, supermarkets, hotels, institutions, colleges, schools and restaurants.

Slaughter statistics can be found at www.agrilevy.co.za , website of the Agricultural Levy Services .
Keep your eye on websites like www.rmaa.co.za and www.butchersa.co.za .
The latest Abstract of Agricultural Statistics includes categories like “Cattle numbers, numbers slaughtered and average prices of beef”, “Production and consumption of veal”, “Sheep, lambs and goats – numbers slaughtered at abattoirs, average prices of mutton, production and consumption”. Find it on www.dalrrd.gov.za .
The annual Bureau for Food and Agricultural Policy (BFAP) Baseline includes an overview of meat under “Outlook for animal products”. Find the document at www.bfap.co.za .
Market outlooks can also be found in the agricultural weeklies – Landbouweekblad and Farmer’s Weekly – or visit their websites: www.landbou.com and www.farmersweekly.co.za .

For the newcomer

Find the pamphlet “Information on how to build a new abattoir” at www.dalrrd.gov.za .

One strategic objective of National Emergent Red Meat Producers Organisation (NERPO) is to pursue business opportunities in the livestock and meat production chain for the advantage and benefit of the emerging producers. Visit www.nerpo.org.za.

Photo used courtesy of the Department of Agriculture, Land Reform and Rural Development (DALRRD)

National strategy and government contacts

The Agriculture and Agro-processing Master Plan (AAMP) is expected to follow on from the Agricultural Policy Action Plan (APAP) and the National Development Plan (NDP) , in encouraging the country to tap into the huge potential in the meat value chain, particularly the informal livestock market. Strategically placed abattoirs and training in production standards, meat quality and value added products could assist smallholder farmers and rural development.

The pre-condition of an effective animal health system that receives the overall buy-in and support from all social partners, with government accepting its responsibility in driving the health system, will create opportunities for inclusive growth and the creation of jobs in the meat value chain (BFAP, 2021).

Department of Agriculture, Land Reform and Rural Development (DALRRD) Find the Abattoir lists, Veterinary Public Health Manuals and other information at www.dalrrd.gov.za . Application forms, Guidelines and contacts at DALRRD are all available.

Legislation governing the prevention of cruelty to animals specifically pertaining to transport, stunning and sticking of animals at abattoirs include:

The Animal Protection Act
Meat Safety Act (Act 40 of 2000)

Regulation 73 under the Meat Safety Act, 2000 (Act no. 40 of 2000) prescribes the following regarding stunning pistols: (i) The abattoir owner must ensure that the captive bolt pistol is silenced, in a good state of repair and that it is used according to the methods approved by the national executive officer; and (ii) The correct grade of cartridge for the type of animal must be used to ensure maximum bolt speed and penetration of the skull.

The meat inspectors are responsible for the welfare of animals at abattoirs. When stunning devices and operators are not proficient or adequate, animals suffer whilst being slaughtered. For a simple outline of these Acts refer to www.rmaa.co.za.

Other relevant legislation:

Agricultural Product Standards Act (Act 119 of 1990)
Animal Diseases Act (Act 35 of 1984)
Animal Identification Act (Act 6 of 2002)
Fertilisers, Farm Feeds, Agricultural Remedies and Stock Remedies Act (Act 36 of 1984)
Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972)
The Health Act
The Water Act
Local Authority Health Regulations
The Livestock Theft Act
Veterinary and Para-Veterinary Professions Act (Act 19 of 1982)

Directorate: Food Safety & Quality Assurance www.dalrrd.gov.za This directorate is responsible for setting national standards, including those for abattoirs.

Department of Health www.health.gov.za The food control section within the department is responsible for ensuring the safety of food in South Africa.

National Agricultural Marketing Council (NAMC) www.namc.co.za Relevant Statutory Measures, registration forms, abattoir levy forms etc can be obtained from the Red Meat Levy Admin company (details under “Associations involved” heading).

Guidelines for the processed meat industry as laid out in SANS 885 specify the handling, preparation, processing, packaging, refrigeration, freezing, chilling and storage of processed meat products.

South African Bureau of Standards (SABS) www.sabs.co.za

Further SABS Standards applicable to this industry: (i) (SABS 0331) Translocation of certain species of wild herbivore (ii) (SANS 10391:2004) The welfare of wild animals transported by sea (iii) (SANS 1884-1:2004) Holding Pens for temporary housing of animals – Part 1 (iv) (SANS 1884-2:2007) Holding Pens for temporary housing of animals – Part 2 (v) (SANS 1884-3:2008) Holding Pens for temporary housing of animals – Part 3 (vi) Food Safety Certification programmes as well as Product Certification: Eurepgap, BRC, HACCP, ISO 22000 (vii) Microbiological examination of foods

For more legislation, codes and standards see https://sampa.org.za/legislation .

Associations involved

Find details of the Red Meat Abattoir Association (RMAA) , the Red Meat Industry Services (RMIS) and other associations and industry bodies under the Role players heading further down this page.

Training and research

Learnerships and apprenticeships are a combination of on-the-job learning along with some theoretical training. The major part of the training can be offered on the farm. Find information on learnerships in the “ Agricultural education & training ” chapter, or at www.agriseta.co.za (under “Skills delivery” option). Find the links, also on the AgriSETA website, to the following qualifications: (i) National Certificate: Abattoir Slaughtering Processes (ii) National Certificate: Abattoir Supervision (iii) National Certificate: General Abattoir Processes (iv) Further Education and Training Certificate: Meat Classification (v) Further Education and Training Certificate: Meat Examination .

Training provided by the Red Meat Abattoir Association (RMAA) and its Abattoir Skills Training company includes: 1. Animal handling 2. Auditors Course 3. Basic introduction to the Abattoir Industry 4. Beef slaughter 5. Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) 6. HACCP Awareness 7. HMS & HACCP 8. Hygiene Awareness 9. Introductory Abattoir Hygiene Course 10. Meat Inspection (Refresher Course) 11. Pork Slaughter 12. Small Stock Slaughter. Learnerships include FETC Meat Examination and NC General Abattoir Processes. Bursaries for the training of health officers are also available. The RMAA also assists members apply for Discretionary Grant funding from AgriSETA. For more information visit the RMAA website, www.rmaa.co.za.

Agricultural Colleges like Grootfontein Agricultural Development Institute do abattoir training. Find the list of these colleges in the “ Agricultural education and training ” page.

Find details of other training providers and researchers under the Role players heading further down this page.

Role players

Note: Click to expand the headings below. To get a free listing on our website like the ones below, visit here for more information or place your order here . Disclaimer: The role player listings are not vetted by this website.

For cold storage, see the “ Packaging and handling systems” page.
www.worldofmeats.co.za lists numerous abattoirs, meat suppliers and butcheries across the country.

Websites and publications

Visit the websites of the associations mentioned earlier on this page e.g. www.samic.co.za and www.rmaa.co.za.

Consult the National Agricultural Marketing Council ’s Trade Probe reports at www.namc.co.za . Frequently you will find aspects of the meat sector covered.
Refer to the latest annual A Profile of the South African Beef Market Value Chain and other livestock value chain publications on the DALRRD website at www.dalrrd.gov.za .
Also on the DALRRD website are the following: “Import requirements for fresh meat”, “Procedures for the export of fresh meat”, “Buy with confidence … Buy approved meat”, “Our meat is safe”, “Safe meat” and “Slaughterings and consumer confidence”.
www.butchersa.co.za is “Your News and Information portal to the Abattoir, Butchery, Meat Processing and Deli Industries”.
Publications like the following are available at the RMAA (see www.rmaa.co.za ): (i) Manual for the Abattoir Industry – a manual which describes all aspects of the abattoir industry and is an ideal source of reference for any person involved in the abattoir industry; (ii) Meat Inspectors Manual: Red Meat – this manual contains the minimum norm of required knowledge for all persons involved with hygiene control and meat inspection at abattoirs. It also serves as a valuable reference with regard to diseases and condemnations; (iii) FOA [United Nation’s Food and Agricultural Organisation] Manual on Meat Inspection for Developing Countries is strongly recommended for training and reference purposes. Industry relevant articles, news and events will be available and updated on a regular basis in the “articles” section of the RMAA website.
Call 012 842 4017 or email iaeinfo [at] arc.agric.za for the following publications, available from ARC-Agricultural Engineering : (i) Mishanteringshandleiding vir intensiewe diereproduksie-eenhede in SA (ii) Processing of Meat Products (Russians, tongue, hamburger patties, polony, frankfurters, bacon, ham, sausages).
Siebert, T. 2018. Red meat processing. Farmlink . Available at www.arc.agric.za/Agricultural%20Sector%20News/Red%20meat%20processing.pdf
A number of booklets are available from SAMIC : (i) Info for new meat traders (2nd one in Afrikaans) (ii) Duties and Functions of Abattoir managers regarding the welfare of animals. (iii) Duties and Functions of Abattoir managers regarding the welfare of pigs. (iv) A guideline for the use of prodders and stunning devices in abattoirs. The above booklets are also available from the NSPCA. Tel: 011 907 3590/1/2
Download the latest edition of Rooivleis/Red Meat at www.rpo.co.za.
Current legislation allows for cultural, traditional or religious slaughter. The role of the SPCA is to ensure the humane treatment of the animals and that the process is checked from the loading of the animals through to their arrival at the venue and the actual slaughter. Relevant websites are www.nspca.co.za , www.nhc.org.za and www.chabad.org . For a list of Halaal abattoirs visit www.halaal.org.za and www.sanha.org.za.
Lymbery, P & Oakeshott, I. 2014. Farmaggedon: The True Cost of Cheap Meat. London: Bloomsbury. Find the Dagbreek: Landbousake interview with Lymberry here along with RPO rejoinders.
www.beeftalk.co.za for recipes, articles and information on the Cleaver Awards for butcheries.
Mzansi Meat https://mzansimeat.co Growing meat from cells instead of taking it from animals
Read about the Meat Free Monday campaign at www.meatfreemondays.com . See what you think of the rebuttal at http://www.beeftalk.co.za/articles/beef-facts-meatless-monday-myths-2/ .

Some articles

Read blogs like “ Outsourced energy solutions crucial to helping food manufacturers navigate a tough and uncertain economy ” and “ Outsourcing builds a resilient operation ” at https://agribook.co.za.
Dube N. 2023, November 30. “SA’s meat industry re-emerges from cold storage”. Business Day. Available at www.businesslive.co.za/bd/opinion/2023-11-30-nomqhele-dube-sas-meat-industry-re-emerges-from-cold-storage/
Reporter. 2023, May 11. “SA’s top butcheries honoured at 18th annual Cleaver Awards”. Bizcommunity. Available at www.bizcommunity.com/Article/196/742/238291.html
Staff Writer. 2022, September 4. “South Africa’s strict rules for boerewors and burgers must be enforced”. My Broadband. Available at https://mybroadband.co.za/news/trending/459131-south-africas-strict-rules-for-boerewors-and-burgers-must-be-enforced.html
Maqhina M. 2022, August 14. “Traditional Affairs Minister says there is no national legislation yet on animal slaughtering”. Cape Times . Available at www.iol.co.za/capetimes/news/traditional-affairs-minister-says-there-is-no-national-legislation-yet-on-animal-slaughtering-ac4923e2-aba6-4d70-9a6a-b2fcee5ad0e4
Reporter. 2021, July 21. “NW completes poultry abattoir for emerging farmers”. SA News. Available at www.sanews.gov.za/south-africa/nw-completes-poultry-abattoir-emerging-farmers
Reuters Staff. 2020, November 9. “McDonald’s to make its own ‘McPlant’ items, hits faux meat maker Beyond Meat”. Reuters. Available at www.reuters.com/article/us-mcdonalds-food/mcdonalds-to-make-its-own-mcplant-items-hits-faux-meat-maker-beyond-meat-idUSKBN27P2G4
Reuters. 2020, June 30. “Coming soon to a 3D printer near you: Plant-based steaks”. Eye Witness News. Available at https://ewn.co.za/2020/06/30/coming-soon-to-a-3d-printer-near-you-plant-based-steaks
Dean S. 2020, April 5. “Inside a family-run abattoir that slaughters 800 cattle a day”. Farmer’s Weekly . Available at www.farmersweekly.co.za/agri-business/agribusinesses/inside-a-family-run-abattoir-that-slaughters-800-cattle-a-day/

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What I want to start an abattoir, what are the compliance regulations?

Apply for a licence

“If you are planning to build an abattoir you should apply to the Department of Agriculture for a licence to convert livestock to meat to be sold as a product suitable for human consumption”, says Dr. Gerhard Neethling, director of the Red Meat Abattoir Association.

The Red Meat Abattoir Association (RMAA)

The RMAA is a representative forum for abattoir owners in South Africa and works hard to apply measures to maintain high standards in respect of abattoirs. They’re a good source information and will be able to guide you with regard to regulations depending on your business plan.

Abattoirs are graded, A, B, C, D or E under the Abattoir Hygiene Act of South Africa in order to encourage the safety of the products that they produce.

Training is important

Training is essential and courses are available in South Africa. The training of staff is addressed in the R918 ‘Regulations Governing General Hygiene Requirements for Food Premises and the Transport of Food’ of the Health Act, 1977, as well as in the Occupational Health and Safety Act. It’s wise to have qualifications to start an abattoir of any kind. These include:

General Abattoir Processes (NQF2)
Abattoir Slaughtering Processes (NQF2)
Abattoir Supervision (NQF3)
Meat Examination (NQF4)
Meat Classification (NQF4)

Training is available at:

http://regqs.saqa.org.za/showQualification.php?id=24494
http://www.rmaa.co.za/trainingneeds.htm

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From The Field

From the Field

Managing a poultry abattoir in south africa.

This story is one in a series from Frances Chisholm highlighting stories of lives impacted by World Poultry Foundation programs and workshops both in the U.S. and abroad. We encourage you to learn more about Ms. Chisholm and our poultry projects in South Africa.

“I learned to cut handling time from 2-3 minutes to as little as 45 seconds per bird,” exclaimed broiler farmer Bheki Matshenja about the best part of the five-day Managing a Poultry Abattoir course that he attended at the KwaZulu-Natal Poultry Institute, supported by the World Poultry Foundation. “As a result of those practical demonstrations of handling, we’ve been able to increase throughput at my abattoir from 500 to nearly 1000 birds a day,” he beamed.

Bheki knew what standard to expect from the Abattoir Management course, as he had attended a broiler production course at KZNPI in 2017. “I didn’t mind the 4-hour drive,” said the young broiler farmer, “I knew the quality of the training would be excellent.”

With an eye on moving into poultry processing, the entrepreneurial farmer had built his first abattoir several years ago, “winging it,” as he put it, and visiting other abattoirs to learn the ropes. “I started out slaughtering fewer than 50 birds a day, then eventually got certified for 2,000,” he explained. “The KZNPI course taught me the finer details, especially about hygiene. Dissections were another highpoint,” he enthused. And in regard to the meals, “those ladies can cook,” he exclaimed!

Course classmate Ntokozo Makhanya farms on a smaller scale near Msinga in KwaZulu-Natal. Armed with a Diploma in Farm Management, he started with cycles of 50 birds during COVID lockdown then grew production to two 400-bird cycles. Ntokozo delivers his birds to re-sellers at the live market. His main challenge is a clean water supply, leaving him sometimes to fetch water on his pickup truck from the next municipality. Power outages also threaten business, “Running a brooder on gas is expensive.” But Ntokozo is undaunted.

“I know the Abattoir Management course will help my business because of the quality of the trainers and the eye-opening visit to a commercial abattoir,” he said. Since completing the course, which he described as “so lovely, so open,” he has bought the equipment for a small setup; the next step is to build the structure to house it. He is hoping for financial support from his municipality. Ntokozo plans to sell frozen chicken parts to food stands at the markets that he knows so well, but he’ll also keep selling to the live market, “I have to keep on supplying best quality chickens to my customers.”

Two ambitious South African farmers, two visions, both emboldened by KZN PI training and World Poultry Foundation support!

Ms. Frances Chisholm Friend & Supporter of the WPF Learn More About Frances

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How To Start An Abattoir Business

An abattoir is a facility where livestock is slaughtered for the processes of meat preparation along with the production of other meat products. The meat and meat products produced are predominantly meant for the human food consumption market though other products and by-products are earmarked for other uses. With the incessant rise in the number of people starting livestock businesses it comes as no surprise why starting an abattoir is a strategic venture. Most livestock farmers still heavily rely on commercial abattoirs most of which are usually run poorly or are distant from them. Some of these abattoirs are in a deplorable state of filth thus posing health hazards for the subsequent consumers of products produced. This article shall take you along explaining how you can start an abattoir business and some abattoir business plan tips.

There is a deliberate reason as to why we mentioned how some abattoirs are not hygienic. This is meant to show you a loop hole or gap that you as an aspiring entrepreneur can capitalize on. The most prudent approach will be to establish a small scale abattoir that offers service to a particular geographical location (i.e. communities or localities). This is akin to opening private abattoirs which is a strategy that neutralizes the effect of a somewhat saturated commercial market (referring to the big players here). The small scale aspect will help ease financial burden and also makes it easier to uphold high quality control standards.

Another benefit will be that you would have created convenience to most livestock farmers who cannot easily access abattoir services usually far from them. This is not to say that you cannot start on a large scale – if you have the funds then you can do it. Some of the most commonly slaughtered livestock are cattle, pigs, goats and sheep . Thus your core focus can be on any of these or all of them and even more. Some abattoirs also incorporate the slaughtering of birds which is a broad domain that includes birds like poultry. Though meat is the major focus for most abattoirs you can diversify into making meat products or by-products.

There is a whole load of by-products that can be produced by an abattoir. We believe that if aspiring abattoir business owners seriously look into this they can make a whole lot more money. One common by-product is offal which is a hit amongst many customers in several parts of the world. Not forgetting leather which is a high-value by-product made from cattle hides. Bones and rendered meat can be used in stock feeds and fertilizers. By-products such as gelatin ( mainly from pigs ) can be used in making medications. Animal fat can be used in the making of detergents whilst other by-products such as lanolin can be used in the making of beauty products . By-products must be taken very seriously in an abattoir business – do not just dispose certain things as waste. Your abattoir business plan should clearly specify which products your abattoir will deal with.

Market Research

This is a precursor to commencing business operations because there are things you must ascertain beforehand. You have to find out the availability of a market, its segmentation, its needs and its characteristic demographics such as location, scale of operations and the like. You must also study current players on how they are conducting business. We are looking at things like services offered, business processes, strategies, marketing approaches, pricing and so on. In your market research you must take time to find out about pertinent regulations that you are required to adhere to when operating an abattoir business. There are certain health and environmental certifications that one must acquire from relevant authorities. So you must research on that or better still you can find out from established players. This will help you come up with a well detailed abattoir business plan.

Make Sure You Have A Comprehensive Abattoir Business Plan

The failure to plan is the beginning of business failure. The abattoir business plan must be clear and succinct enough to give your potential partners, clients and investors an overview of what your objectives are. At the same time, it must be detailed enough to explain the operations of the business that you propose. At the very minimum you need to have the following included in your abattoir business plan:

The mission, vision and operational strategy
Market Analysis And Customer Segmentation
A business case showing that the business is financial viable and sustainable
A marketing and customer care plan
An organizational chart and human resource policy
A three-year expansion outlook
A risk and rewards Analysis

Location And Premises

It is wise to establish the business close to livestock farming locations. This can actually give you a competitive edge over other abattoirs that might be situated quite far from livestock farmers. Be somewhere where there is an excellent road network for ease of accessibility. The actual place where the abattoir will be must have a reliable water source. For smooth disposal of effluent or other waste the terrain must be a gentle slope to avoid water logging or settling of waste in one place. The premises must be sufficiently large, well-lit, well-aerated and easily cleanable. The costs of purchasing or leasing the premises should be included in your abattoir business plan.

There is a range of equipment required for the smooth running of this business. An abattoir business is technical and that is why specialized equipment is needed. Slaughtering machines and slaughtering tools are required – manual and automatic. Other handling equipment such as bins, knives, sinks; counter tops, trays, tables, weighing scales and so on are needed. Some of the specialized equipment necessary is scalding and de-hairing machines, conveyor belts, hoists, splitting saw, shears and scalding tanks. Trolleys, stunners, de-hiders, de-horners, rail systems, stunners, gambrels and protective clothing are also needed. As you can see there is a broad range of equipment needed which will depend on your funds, scale of operations or types of services you will be offering. The abattoir business plan should include the costs of acquiring the equipment.

Staff And Management

It is highly advised that you hire or outsource people with qualified expertise who know what they are supposed to do. As usual the management needs can be effectively run by you and family members where applicable. Generally the staff and management requirements are informed by your scale of operations. When looking for people to work with look out for people with qualifications in abattoir processes, abattoir supervision, slaughtering processes, meat examination and classification amongst other related skill sets. The salaries and wages of all your staff should be included in the abattoir business plan.

This must be enough information to equip you with the necessary traction to kick-start your abattoir business. Ensure you stick to high standards of hygiene and adhere to all regulatory requirements. The abattoirs industry is growing and as long as you keep in mind the details discussed herein you will definitely make it.

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PRE-WRITTEN BUSINESS PLANS FOR SOUTH AFRICA (PDF, WORD AND EXCEL): COMPREHENSIVE VERSION, SHORT FUNDING/BANK LOAN VERSION AND AUTOMATED FINANCIAL STATEMENTS

Posted by BizBolts | All Articles , Business Plans

We have several payment methods which you can use to buy the business plans.

Payment Method 1 (Visa card, Mastercard, Credit card, Debit Card) – R500

To purchase the business plans using Visa Card/Master Card click here: Business Plans Store . After you have purchased, you will instantly see the download link for the business plan package on the screen. We will also email you the download link. Click the button below to purchase business plans using Visa Card/ Mastercard.

The business plan package is a zipped compressed file containing the PDF, Word and Excel documents. To open the package after downloading it, just right click, and select Extract All. If you have any problems in downloading and opening the files, email us on [email protected] and we will assist you.

Payment Method 2 – (Instant EFT – FNB, Absa, Standard Bank, Nedbank, CapitecBank, Investec, TymeBank and African Bank. )


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Cash deposit into our FNB Company Bank Account
EFT Transfer to our FNB Company Bank Account

Call/Whatsapp us on +27606334830 for the other payment methods. (Whatsapp us by clicking the link https://wa.me/27606334830 ). Email: [email protected] .

Testimonial 7

Thank you BizBolts for the business plan. I received the business plan immediately after payment, it was money well spent ! I was able to easily edit the business plan. After using the BizBolts business plan, I can wholeheartedly recommend their products and skills.

Testimonial 4

The business plan was very helpful, you did a great job of taking ideas and putting them into words as well as pointing out other aspects of the business plan I wouldn’t have thought of. I got funding using your business plan and it’s now 4 months since I started my poultry business, and everything is going well.

Testimonial 5

The BizBolts poultry business plan led us down the path from start to finish. Contact details of suppliers of key requirements were included in the business plan. It helped us crystallize our strategy, and the business plan was well received by the bank.

Testimonial 2

I am extremely pleased with the business plan and financial statements. The business plan is very detailed & it meets my requirements. I feel better equipped with tools that can help me secure funding. I would have no hesitation of recommending your business plans to other people.

Testimonial 6

It is with excitement and pleasure to inform you that I have been successful in securing a loan from my bank. This would not have been possible if not for the BizBolts Business Plan. Thank you for your help, my dreams are now coming true.

Testimonial 1

Many thanks to the BizBolts team for putting together a fantastic business plan, I could not have done this business plan on my own. I managed to get funding from investors to start my butchery business using your business plan.

Testimonial 3

The business plan has a highly professional look and feel. The research really helps me look deep into the market that I am targeting, it’s well suited for the South African market. The business plan clearly outlined everything I need to start the business and the costs. It’s now easier to budget and plan. Thank you very much.

About the Business Plans

We decided to introduce the South African business plans after noting that many South Africans were venturing into businesses without a full understanding of the industry, market, how to run the businesses, the risks involved, profitability of the businesses and the costs involved, leading to a high failure rate of the start-ups.

Our business plans will make it easier for you to launch and run a business successfully, fully knowing what you are going into, and what’s needed to succeed in the business. It will be easier to plan and budget as the business plans will lay out all the costs involved in setting up and running the business. They are designed uniquely for the South African market.

USES OF THE BUSINESS PLANS (PDF, WORD AND EXCEL)

These business plans can be used for many purposes including:

Raising capital from investors/friends/relatives
Applying for a bank loan
Start-up guide to launch your business
As a project proposal
Assessing profitability of the business
Finding a business partner
Assessing the initial start-up costs so that you know how much to save
Manual for current business owners to help in business and strategy formulation

CONTENTS OF THE SOUTH AFRICAN BUSINESS PLANS (PDF, WORD AND EXCEL)

All our pre-written plans include, but not limited to:

Market Analysis
Industry Analysis
5 Year Automated Financial Statements [ Income statements, cash flow statements, balance sheets, monthly cash flow projections (3 years monthly cash flow projections, the remaining two years annually),break even analysis, payback period analysis, start-up costs, financial graphs, revenue and expenses, Bank Loan Amortisation]
Marketing Strategy
Risk Analysis
SWOT & PEST Analysis
Operational Requirements
Operational Strategy
Why some South Africans in that type of business fail, so that you can avoid their mistakes
Ways to raise capital to start your business in South Africa

All our agriculture pre-written business plans include technical aspects of how to keep and rear the animals / farm the crops. They also include a mini-directory with contacts which will prove to be helpful in launching and running the business. E.g. for broiler poultry we will provide the contact details for South African suppliers of feeds, equipment, day old chicks, abattoirs, training companies etc)

The Business plan package consist of 4 files

Business Plan – PDF file (Comprehensive – Between 70-105 pages)
Business Plan – Editable Word File (Comprehensive – Between 70-105 pages)
Business Plan Funding Version – Editable Word File (Short version for applying for a loan – between 35-50 pages)
Business Plan Automated Financial Statements – (Editable Excel file)

The financial statements are automated. This implies that you can change an item eg unit price, and all the other financial statements will automatically adjust to reflect the change.

About The Author

BizBolts (Pty) Ltd is a business research company based in Johannesburg, South Africa. We sell prewritten business plans for various industries including livestock production, crop farming and retail businesses. BizBolts also publishes articles on business ideas, business news, business tips, personal finance, and entrepreneur profiles.

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List Of Abattoirs In South Africa

A slaughterhouse, also called abattoir, is a facility where animals are slaughtered, most often to provide food for humans. Slaughterhouses supply meat, which then becomes the responsibility of a packaging facility.

Find below are the list of Abattoirs In South Africa

Morgan Abattoir

Address: Javelin Road, Geduld Extension 4, Springs, 1559 Hours: Open ⋅ Closes 4PM Phone: 011 362 4471

Billy’s Chicken Abattoir

Address: Plot 7 Old Bronkhorstspruit Rd, Donkerhoek, Pretoria, 0001 Hours: Open ⋅ Closes 5PM Phone: 084 320 0723

Huntersvlei Abattoir

Address: 6 Fortuna St, Industria, Viljoenskroon, 9520 Hours: Open ⋅ Closes 5:30PM Phone: 056 343 2032

Boschkop Abbatoir & Butchery

Address: R42 between Heidelberg and vereeniging Boschkop, 1935 Hours: Open ⋅ Closes 5PM Phone: 072 122 1144

Red Meat Abattoir Association

Address: CSIR, Building 4, Room 179, Meiring Naude Rd, Brummeria, Pretoria Hours: Open now ,Add full hours

Midland Group / Midland Meat

Address: Nic Botha St, Leeuwkuil, Vereeniging, 1918

Hours: Open ⋅ Closes 4PM Phone: 016 420 2800

Triple A Beef

Address: off R33, Albert Falls, 3201 Hours: Open ⋅ Closes 4PM Phone: 033 569 0800

Weltevrede Abattoir

Address: S217 Hours: Open ⋅ Closes 5PM Phone: 058 303 2348

How many abattoirs are there in South Africa?

431 abattoirs

South Africa has approximately 431 abattoirs slaughtering cattle, pigs and sheep on an annual basis.

How do I start an abattoir business in South Africa?

How to apply to build an Abattoir

Plan your building layout for your Abattoir.

Plan how you are going to get rid of carcasses and spills.

Visit the Department of Agriculture on provincial level.

Contact the Department of Agriculture Forestry and Fisheries.

Changing Room, Health and Safety.

Is slaughterhouse illegal?

Some provisions of California’s law were upheld. It’s still illegal in the state to transport a downed animal to the slaughterhouse, and it’s illegal to buy and sell sick livestock outside of the slaughterhouse. The high court also said that the ruling upholds state bans on slaughtering horses for human consumption.

How many cows are slaughtered in South Africa daily?

The abattoir has the capacity to slaughter up to 800 cattle a day, and generally operates from Monday to Friday. According to Van Reenen, Beefmaster’s annual production represents just under 10% of the South African beef industry output.

How much does a beef head cost?

Beef heifers will generally cost about $2,500 to $3,000 per head with an average price of $2,800 per cow. A calf will generally cost based on the weight of the calf. CWT is the unit measurement used to price cows and stands for 100 pounds. The cwt for a beef cow is between $135 and $165.

How much does it cost to start an abattoir in South Africa?

How much does it cost to build an abattoir?

An abattoir establishment cost is approximately R15,000 per head throughput (i.e. R300,000 for a 20 head abattoir). The building is not that expensive, however, the chiller rooms are expensive

IMAGES

How to Start an Abattoir in South Africa
How to Start an Abattoir in South Africa
SCIP: New Abattoirs in Africa, Designing and implementation
How to Start an Abattoir in South Africa
Starting A Cattle Farming Business in South Africa
How to Start an Abattoir in South Africa

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SALLAH DAY AT THE BIGGEST ABATTOIR IN WEST AFRICA
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COMMENTS

How to Start an Abattoir in South Africa
Business plan for an Abattoir Abatoir business plan South Africa. 25 Replies to "How to Start an Abattoir in South Africa" Dirk Conradie says: May 15, 2020 at 2:36 pm. I would like to start a small or mobile chicken abattoir. Reply. Isaac Msiza says: May 15, 2020 at 10:36 pm.
Abattoir Business Plan [Sample Template]
The cost for payment of rent for 12 months at $1.76 per square feet warehouse facility in the total amount of $105,600. The total cost for abattoir facility remodeling (construction of drainages et al) - $20,000. Other start-up expenses including stationery ( $500) and phone and utility deposits ( $2,500 ).
10 Things To Consider Before Starting An Abattoir Business In South Africa
Waste Management: Develop an effective waste management plan to handle and dispose of animal by-products, wastewater, and solid waste generated during the abattoir operations. ... to gather more specific and up-to-date information on starting an abattoir business in South Africa. SA Farmers Magazine June 1, 2023 May 2, 2023. Share this Article ...
GENERIC ABATTOIR MODEL
Compliance to the regulations and laws of the slaughtering industry is the key to the success of the abattoir business. The abattoir should be compliant with the following Acts: ... P O Box 660, Southern Paarl, 7624 22 Louws Avenue, Southern Paarl, Western Cape 7646, South Africa Tel: +27(0)21 863-5000 Tel: +27(0)21 863-1055. ... Corporate Plan ...
PDF Black Owned Abattoirs Business Plan
Business plan for training of black owned abattoirs The aim of this business plan is to acquire funding to provide hygiene and slaughter related training as well as technical skills support to black owned abattoirs in South Africa and at the same time contributing to the maintenance of standards in abattoirs.
How to Write a Butchery Business Plan [Sample Template]
Ensure that we have a wide range of meat in our butchery business at all times. Make use of attractive hand bills to create awareness of our business. Position our signage / flexi banners at strategic places around Durban - KwaZulu-Natal. Create a loyalty plan that will enable us reward our regular customers. 11.
Abattoirs and the meat industry
South Africa has approximately 431 abattoirs slaughtering cattle, pigs and sheep on an annual basis [Find the DALRRD list of abattoirs (2021, November) on its website, www.dalrrd.gov.za]. Approximately 40% of all slaughterings are performed by abattoirs that may slaughter an unlimited number of animals (Class A) and approximately 60% of cattle ...
I want to start an abattoir, what are the compliance regulations
The Red Meat Abattoir Association (RMAA) The RMAA is a representative forum for abattoir owners in South Africa and works hard to apply measures to maintain high standards in respect of abattoirs. They're a good source information and will be able to guide you with regard to regulations depending on your business plan.
PDF POULTRY
POULTRY SUB-SECTOR SKILLS PLAN AGRICULTURE OR ATION Y SUB-SECTOR SKILLS PLAN ABBREVIATIONS AND ACRONYMS ABBREVIATION/ ACRONYM DESCRIPTION AFASA African Farmers Association of South Africa AGOA African Growth and Opportunity Act AGRISETA Agricultural Sector Education and Training Authority ATR Annual Training Report CoS Centres of Specialisation ...
How To Start An Abattoir In South Africa
An abattoir is a place where animals are butchered. Find below is How To Start An Abattoir In South Africa. Plan your building layout for your Abattoir. Plan how you are going to get rid of carcasses and spills. Visit the Department of Agriculture on a provincial level. Contact the Department of Agriculture Forestry and Fisheries.
Managing a Poultry Abattoir in South Africa
Bheki knew what standard to expect from the Abattoir Management course, as he had attended a broiler production course at KZNPI in 2017. "I didn't mind the 4-hour drive," said the young broiler farmer, "I knew the quality of the training would be excellent.". With an eye on moving into poultry processing, the entrepreneurial farmer ...
PDF The Red Meat Industry Forum Transformation Business Plan and Budget As
3.4. RMAA Black owned Abattoir Enterprise and Skills Development 2015-2018 The aim of this initiative is to provide hygiene and slaughter related training as well as technical skills support to black owned abattoirs in South Africa and at the same time contributing to the maintenance of standards in abattoirs.
PDF Practical Guide For
study for the red meat abattoir sector in South Africa. The study involved benchmarking of the water and energy usage of 21 abattoirs across the country against local and international best practices. The team would like to acknowledge the contribution from all red meat abattoir owners and managers, and other stakeholders who
PDF TABLE OF CONTENTS
The RMAA (Red Meat Abattoir Association) is a representative forum for abattoir owners in South Africa. The abattoir industry is responsible for the conversion of livestock to meat. This process remains critical to ensure a safe and wholesome product to consumers. The Meat Safety Act, 2000 (Act no. 40 of 2000) addresses measures to promote the ...
How To Start An Abattoir Business
The abattoir business plan must be clear and succinct enough to give your potential partners, clients and investors an overview of what your objectives are. At the same time, it must be detailed enough to explain the operations of the business that you propose. At the very minimum you need to have the following included in your abattoir ...
SCIP
SCIP Engineering Group in association with van Vliet de Wet and Partners, offer process, mechanical, structural and civil consulting engineering services specializing in abattoirs, meat processing facilities and associated projects. The partners of the firm have for the last 40 years been intimately involved in the design and supervision during ...
PDF Business plan for a centralized Pig abattoir
Saharan Africa including South Africa (FAO, 2011). In spite of its growth, the pig sector in Uganda has been quite neglected and is not among the priority enterprises selected under the Ugandan Agriculture Sector Development Strategy and Investment Plan for 2010-11 to 2014-15. Pork consumption, though popular, remains well below
PDF Poultry Abattoir Handout
Rural Abattoirs R 85.00 2. PLAN EVALUATION: 2.1 Plan Evaluation (Existing) Plan Evaluations for extensions and upgrades/improvements R120/hour. 2.2 Plan Evaluation (New) High Throughout Abattoirs: Red Meat Abattoirs - 25 units or more - R750.00 Poultry Abattoirs - 1500 units or more - R750.00 Low Throughput Abattoirs:
Pre-written Business Plans for South Africa (Pdf, Word and Excel
Ways to raise capital to start your business in South Africa; ... day old chicks, abattoirs, training companies etc) The Business plan package consist of 4 files. Business Plan - PDF file (Comprehensive - Between 70-105 pages) ... Starting Meter Taxi Business In South Africa - Business Plan (PDF, Word & Excel) November 10, 2023. Search ...
List Of Abattoirs In South Africa
Find below are the list of Abattoirs In South Africa. Morgan Abattoir. Address: Javelin Road, Geduld Extension 4, Springs, 1559 Hours: Open ⋅ Closes 4PM Phone: 011 362 4471. Billy's Chicken Abattoir. Address: Plot 7 Old Bronkhorstspruit Rd, Donkerhoek, Pretoria, 0001 Hours: Open ⋅ Closes 5PM Phone: 084 320 0723. Huntersvlei Abattoir
PDF Microsoft Word
1 Existing Class E License (Ft. Steele) - Bison. Existing Class A Abattoir. Figure 1. Location of the Proposed Abattoir within East Kootenay Region. Figure 2. Location of the Proposed Abattoir in area of the "Crossroads" Highway 93/95 intersects with Athalmer Road. WDFI Abattoir Business Plan May 2013, updated September 2013. Figure 3.
East African Meat Processing LTD Business Plan (Table of ...
This document provides a business plan for East African Meat Processing Ltd., a proposed goat and sheep meat processing plant in Uganda. It includes an executive summary that introduces the project and covers market research, site selection, equipment, financing, and conclusions. The plan then covers background on Uganda's livestock industry, project details, market study analysis, operational ...
PDF LIST OF PREVIOUS PROJECTS
This is a service abattoir handling 360 cattle and 2175 sheep per day. New Abattoir Complex, Cato Ridge This is a service abattoir handling 1450 cattle and 7250 sheep per day. New Abattoir and Meat Processing Facilities, Casa Blanca (design only) 560 cattle and 2400 sheep per day. 200 cattle deboned. Hindquarters frozen or aged and fore ...

Farming South Africa

How to Start an Abattoir in South Africa

Standard Approval for an Abattoir in South Africa

How to apply to build an Abattoir

Contact the Department of Agriculture Forestry and Fisheries

Plan your Layout of your new Abattoir

Visiting the Department of Agriculture on Provincial level

Changing Rooms and Health and Safety

Meat Safety Act

People to contact for information on how to build a new Abattoir

Veterinary Public Health Contacts in your Province

25 Replies to “How to Start an Abattoir in South Africa”

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10 Things To Consider Before Starting An Abattoir Business In South Africa

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How to Write a Butchery Business Plan [Sample Template]

A Sample Butchery Business Plan Template

2. Executive Summary

3. Our Products and Services

4. Our Mission and Vision Statement

5. Job Roles and Responsibilities

6. SWOT Analysis

7. MARKET ANALYSIS

8. Our Target Market

9. SALES AND MARKETING STRATEGY

10. Sales Forecast

11. Publicity and Advertising Strategy

12. Our Pricing Strategy

13. Startup Expenditure (Budget)

14. Sustainability and Expansion Strategy

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How To Start An Abattoir Business

Market Research

Make Sure You Have A Comprehensive Abattoir Business Plan

Location And Premises

Staff And Management

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