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Abattoir Business Plan [Sample Template]

By: Author Tony Martins Ajaero

Home » Business ideas » Agriculture Industry » Agro Processing & Allied Industry » Meat Shop and Abattoir

Do you want to start an abattoir and need to write a plan? If YES, here is a sample abattoir business plan template & FREE feasibility report. It can be truly challenging starting any business , but one business that you can start with little challenges and wide market coverage is an abattoir.

An abattoir is a business that slaughters animals to produce meat. Abattoirs also produce fresh or frozen meat as carcasses and cuts, in addition to by-products like rendered lard, tallow and pulled wool and they also bone, preserve and pack meat.

Starting an abattoir comes with its own fair share of challenges, but that does not rule out the fact that it is indeed a profitable business. An aspiring entrepreneur can either choose to start an abattoir business on a small scale or on a large scale depending on their financial status.

So, if you have decided to start your own abattoir, then you should ensure that you carry out thorough feasibility studies, market survey and secure the needed public health and hygiene certificates and permits. Below is a sample abattoir business plan template that can help you to successfully write your own with little or no difficulty.

A Sample Abattoir Business Plan Template

1. industry overview.

Abattoir business falls under the Meat, Beef & Poultry Processing industry and players in this industry basically slaughter poultry birds and animals, process the meat and package them into products and by-products. The industry is also known to be involved in purifying and refining animal fat, bones and meat scraps.

Products are sold to other food manufacturers , renderers, grocers, meat wholesalers and retail traders. It is important to state businesses that primarily cut and pack meats from purchased carcasses are also part of this industry.

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 Meat, Beef & Poultry Processing Industry is indeed a very large industry and pretty much thriving in all parts of the world. Statistics have it that in the united states of America alone, there are about 5,664 licensed and registered Meat, Beef & Poultry Processing companies directly responsible for employing about 480,178 employees.

The industry rakes in a whooping sum of $225 billion annually with an annual growth rate projected at 1.4 percent. It is important to state that the establishments with lion shares of the available market in this industry are Cargill Inc., JBS SA, Inc., Tyson Foods and Smithfield Foods.

Several researches conducted linked red meat consumption with increased risks of several diseases, hence the need for nutritional awareness among consumers. As a result of this, consumers have started choosing white meat (chicken) instead of beef and pork.

Nonetheless, the prices of these products have risen faster than those of poultry products, leading this segment’s share of revenue to also increase.

Statistics also have it that an estimate of about 35 companies are involved in the business of raising, processing and marketing chicken on a commercial level. It is on record that Americans consume more chicken than anyone else in the world – more than 90 pounds per capita in 2015.

So also, in 2015, almost 9 billion broiler chickens, weighing 53 billion pounds, live – weight, were produced. More than 40 billion pounds of chicken product was marketed, measured on a ready-to-cook basis.

The abattoir or slaughterhouse business 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 abattoir in any part of the United States of America.

Some of the factors that encourage entrepreneurs to start their own abattoir business despite the required licensing and permits could be that the business is a thriving business. Lastly, 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 an abattoir.

One thing is certain about starting this business, if you are able to conduct your market research and feasibility studies , you are more likely not going to struggle to sell your products because there are loads of distributors and consumers out there who are ready to buy from you.

2. Executive Summary

East – Coast Abattoir®, LLC is a registered slaughterhouse that will be involved in the slaughtering and retailing of fresh meat. Our slaughterhouse facility will be located close to one of the largest farming community in Trenton – New Jersey.

We have been able to lease a storage facility that is big enough for the kind of abattoir that we intend launching and the facility is centrally located in the heart of town. East – Coast Abattoir®, LLC will be involved in slaughtering animals, producing cuts of beef, lamb and mutton, 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 abattoirs and even well – established farm markets and meat processing companies all around Trenton – New Jersey 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 robust collection and distribution network, strong online presence and modern storage facilities and we are armed with the various payments options available in the United States. Beyond selling slaughtered animals, our customer care is going to be second to none in the whole of Trenton – New Jersey 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 our products. East – Coast Abattoir®, LLC will ensure that all our customers are given first class treatment whenever they visit our abattoir.

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 slaughtered and also when making some business decisions that directly affects them.

East-Coast Abattoir®, 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.

East-Coast Abattoir®, LLC is a family business that is owned by Silas Joshua and his immediate family members. Silas Joshua has a B.Sc. in Animal Science, with over 8 years of hands on experience in the agribusiness industry, working for some of the leading brands in the United States.

Although the business is launching out by focusing on Trenton – New Jersey, but there is a plan to expand our distribution network all across the state of New Jersey.

3. Our Products and Services

We are in the agribusiness industry to make profits and we will ensure that we do all that is permitted by the law in the United States to achieve our business aim and objectives. Our products and services offerings are listed below;

  • Slaughtering animals
  • Producing cuts of beef
  • Producing cuts of lamb and mutton
  • 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 abattoir line of business in the whole of Trenton – New Jersey. Our mission is to establish an abattoir business that will slaughter and sell a wide range of animals at affordable prices to wholesalers and retailers in Trenton and other cities in New Jersey where we intend marketing our produce.

Our Business Structure

East-Coast Abattoir®, LLC do not intend to start a slaughterhouse business like the usual mom and pop business around the street corner; our intention of starting our business is to build a standard slaughterhouse in Trenton – New Jersey.

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 stakeholders. As a matter of fact, profit-sharing arrangement will be made available to all our senior management 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 qualified and competent hands to occupy the following positions that will be made available at East – Coast Abattoir®, LLC;

  • Manager (Owner)
  • Warehouse / Storage Facility Manager
  • Merchandize Manager

Sales and Marketing Manager

  • Abattoir Workers
  • 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.
  • Responsible for fixing prices and signing business deals
  • Responsible for providing direction for the business
  • 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.
  • Responsible for signing checks and documents on behalf of the company
  • Evaluates the success of the organization
  • Ensures operation of equipment by completing preventive maintenance requirements; calling for repairs.
  • Defines job positions for recruitment and managing interviewing process

Warehouse cum Storage Facility Manager:

  • Responsible for organizing the safe and efficient receipt, storage and dispatch of slaughtered animals and byproducts
  • Responsible for liaising with customers, suppliers and transport companies
  • Responsible for using space and mechanical handling equipment efficiently and making sure quality, budgetary targets and environmental objectives are met
  • In charge of coordinating the use of automated and computerized systems where necessary
  • 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 goods are properly arranged and easy to locate
  • Controls meat, beef and poultry meat distribution and supply inventory
  • Supervises the workforce in the abattoir floor.

Merchandise Manager

  • 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 organizations
  • Responsible for planning sales, monitoring inventory, selecting the merchandise, and writing and pricing orders to vendors
  • Ensures that the organization operates within stipulated budget.
  • Responsible for slaughtering animals, producing cuts of beef, producing cuts of lamb and mutton, producing cuts of pork, producing cuts of other red meats and selling by-products from the slaughtering process.
  • Responsible for cleaning the abattoir before and after slaughtering of animals
  • Handles 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 increasing sales
  • Represents the company in strategic meetings
  • Helps to 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 and 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 to stores on their route, obtain signatures from recipients and collect cash.
  • Inspect vehicles for mechanical 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
  • Reports defects, accidents or violations

6. SWOT Analysis

Our intention of starting our abattoir in Trenton and work with cattle farmers only within Trenton – New Jersey is to test run the business for a period of 2 to 5 years to know if we will invest more money, expand the business and then open our abattoir in major cities throughout the United States of America.

We are quite aware that there are several slaughterhouses all over Trenton 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.

East – Coast Abattoir®, LLC employed the services of an expert 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 East – Coast Abattoir®, LLC;

Our location, the business model we will be operating on, varieties of payment options, healthy environment and our excellent customer service culture will definitely count as a strong strength for East – Coast Abattoir®, LLC. So, also our management team members have what it takes to grow a business from startup to profitability with record time.

A major weakness that may count against us is the fact that we are a new abattoir business 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 abattoir business in Trenton – New Jersey which happens to be among the top 5 food producing states in the US 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 abattoir. We are also aware that free-trade agreements and interest in biofuels benefit industry performance, and continued vertical integration of the farm process will open more opportunities for us.

Some of the threats and challenges that we are likely going to face when we start our own slaughterhouse 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 (a new abattoir or even a well-organized farm market) within same location where we have our abattoir.

There is hardly anything you can do as regards these threats and challenges other than to be optimistic that things will continue to work for your good.

7. MARKET ANALYSIS

  • Market Trends

In recent time, consumers are becoming 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, and it takes extra effort for those in the abattoir business to canvass to such people to patronize them.

The truth is that slaughtering 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.

Lastly, it is now a common phenomenon for abattoirs 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 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 abattoir business to service consumers in and around Trenton – New Jersey and every other location we will cover all over the state of New Jersey. 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 slaughtering and selling of freshly butchered meats to the following businesses;

  • Restaurants
  • Retailers of meat
  • Grocery stores
  • Supermarkets
  • Wholesale Distributors of meats

Our Competitive Advantage

A close study of the meat, beef and poultry processing industry reveals that the market has become much more intensely competitive over the last decade. As a matter of fact, you have to be highly creative, customer centric and proactive if you must survive in this industry.

We are aware of the stiff competition and we are prepared to compete favorably with other leading abattoirs in and around Trenton – New Jersey.

One thing is certain; we will ensure that we have a wide range of meats  in our warehouse/storage facility at all times. One of our business goals is to make East – Coast Abattoir®, LLC a one stop abattoir. The fact that our output is sold under contract – incorporate long-term sales contracts, and that we enjoy upstream vertical integration (ownership links) and economies of scale gives us 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 aims and 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

East – Coast Abattoir®, LLC is in business to engage in slaughtering animals and retailing fresh meats and byproducts. We are in this industry to maximize profits and we are going to go all the way to ensure that we achieve our business goals and objectives.

Our source of income will be;

  • Selling by-products from the slaughtering process.

10. Sales Forecast

One thing is certain when it comes to abattoir business, if your business is centrally positioned coupled with reliable supply of healthy meats and effective distribution network, you will always attract customers cum sales and that will sure translate to increase in revenue generation for the business.

We are well positioned to take on the available market in Trenton – New Jersey 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 Trenton – New Jersey.

  • First Fiscal Year: $340,000
  • Second Fiscal Year: $650,000
  • Third Fiscal Year: $1 million

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 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

Before choosing a location for East – Coast Abattoir®, 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, meat wholesale distributors, retailers, grocery stores and supermarkets in and around Trenton – New Jersey.

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 meat, beef and poultry processing 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 Trenton – New Jersey.

In summary, East – Coast Abattoir®, 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 Trenton – New Jersey
  • Ensure that we have a wide range of meat in our abattoir at all times
  • Make use of attractive hand bills to create awareness of our business
  • Position our signage / flexi banners at strategic places around Trenton – New Jersey
  • Create a loyalty plan that will enable us reward our regular customers
  • Engage on roadshows within our neighborhood to create awareness for our abattoir cum slaughterhouse business.

11. Publicity and Advertising Strategy

Despite the fact that our abattoir 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.

East – Coast Abattoir®, LLC has a long-term plan of opening distribution channels all around the state of New Jersey and key cities throughout the United States which is why we will deliberately build our brand to be well accepted in Trenton 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 East – Coast Abattoir®, 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 Trenton – New Jersey
  • Distribute our fliers and handbills in target areas in and around our neighborhood
  • Advertise our abattoir business in our official website and employ strategies that will help us pull traffic to the site
  • Brand all our official cars and distribution vans/trucks and ensure that all our staff members and management staff wears our branded shirt or cap at regular intervals.

12. Our Pricing Strategy

Pricing is one of the key factors that gives leverage to wholesale distributors and retailers and abattoirs are not left out, it is normal for retailers to purchase products from distribution companies that they can goods at cheaper price.

We will work towards ensuring that our meat is retailed at highly competitive prices compare to what is obtainable in the United States of America. We also have plans in place to discount our meat once in a while and also to reward our loyal customers from time to time.

  • Payment Options

The payment policy adopted by East – Coast Abattoir®, 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 United States of America.

Here are the payment options that East – Coast Abattoir®, LLC will make available to her clients;

  • Payment via bank transfer
  • 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
  • Payment via bank draft

In view of the above, we have chosen banking platforms that will enable our client 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)

In setting up any business, the amount or cost will depend on the approach and scale you want to undertake. If you intend to go big by renting a place, then you would need a good amount of capital as you would need to ensure that your employees are well taken care of, and that your facility is conducive enough for workers to be creative and productive.

This means that the startup can either be low or high depending on your goals, vision and aspirations for your business. The tools and equipment that will be used are nearly the same cost everywhere, and any difference in prices would be minimal and can be overlooked.

As for the detailed cost analysis for starting an abattoir business; it might differ in other countries due to the value of their money. These are the key areas where we will spend our startup capital on;

  • The total fee for registering the business in the United States of America – $750.
  • Legal expenses for obtaining licenses and permits as well as the accounting services (software, P.O.S machines and other software) – $3,300.
  • Marketing promotion expenses for the grand opening of East – Coast Abattoir®, LLC in the amount of $3,500 and as well as flyer printing (2,000 flyers at $0.04 per copy) for the total amount of $3,580.
  • The cost for hiring business consultant – $2,500.
  • The cost for insurance (general liability, workers’ compensation and property casualty) coverage at a total premium – $2,400.
  • 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 ).
  • Operational cost for the first 3 months (salaries of employees, payments of bills et al) – $60,000
  • The cost for Start-up inventory (purchase of livestock and slaughtering tools) – $200,000
  • Storage hardware (bins, rack, shelves, food case) – $3,720
  • The cost for counter area equipment (counter top, sink,  etc.) – $9,500
  • The cost for store equipment (cash register, security, ventilation, signage) – $13,750
  • The cost of purchase and installation of CCTVs – $5,000
  • The cost for the purchase of furniture and gadgets (Computers, Printers, Telephone, TVs, Sound System, tables and chairs et al) – $4,000.
  • The cost for the purchase of distribution vans / trucks – $25,000
  • The cost of launching a website – $600
  • The cost for our opening party – $7,000
  • Miscellaneous – $10,000

We would need an estimate of five hundred and fifty thousand dollars ( $500,000 ) to successfully set up our abattoir business in Trenton – New Jersey.

Generating Startup Capital for East – Coast Abattoir®, LLC

East – Coast Abattoir®, LLC is a private business that is solely owned and financed by Silas Joshua 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 from;

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

N.B: We have been able to generate about $200,000 ( Personal savings $150,000 and soft loan from family members $50,000 ) and we are at the final stages of obtaining a loan facility of $300,000 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 East – Coast Abattoir®, LLC is to build a business that will survive off its own cash flow without the need for 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 well prepared to survive on lower profit margin for a while.

East – Coast Abattoir®, LLC will make sure that the right foundation, 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 abattoir 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/Promotional Materials: In Progress
  • Recruitment of employees: In Progress
  • Purchase of butcher tools: In progress
  • Purchase of distribution vans: Completed
  • Creating Official Website for the Company: In Progress
  • Creating Awareness for the business both online and around the community: In Progress
  • Health and Safety and Fire Safety Arrangement (License): Secured
  • Opening party/launching party planning: In Progress
  • Compilation of our list of products that will be distribute: Completed
  • Establishing business relationship with farmers within and outside of Trenton – New Jersey: In Progress

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Farming South Africa

abattoir business plan 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

How to Start an Abattoir on your Farm

Veterinary Public Health Contacts in your Province

How to Start an Abattoir on your Farm

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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Keywords related to this post:

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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.

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GENERIC ABATTOIR MODEL – UPDATE

Meat-1

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.

Meat-2

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.

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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  • 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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StartupBiz Global

How To Start An Abattoir Business

Abattoir Business Plan

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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Mobile Abattoir for professional rural slaughtering

  • News , News Blog
  • agri4africa
  • August 16, 2019

The Mobile abattoir has been developed in many countries over many years to suit various needs. We have been looking into the mobile abattoir and wrote this post to help you understand what it is used for and what it is capable of.

Mobile abattoir for game farmers

Initially, the need was to service small farm holdings to safely slaughter their farm animals with properly qualified meat inspection. Also, the simultaneous development of different technologies developed in the last decade in Australia for kangaroo hunting and in South Africa for game harvesting but lately also for slaughtering of cattle in remote rural areas and to facilitate the recovery of meat through the commodity-based trading principle in Foot and Mouth Disease infected control zones.

Mobile abattoir fully set up

The slaughter unit is powered by a solar system that supplies a winch, lights and compressors. The compressor unit, in turn, supplies air pressure to de-hiders and pneumatic saws.

Currently, only cattle slaughtering is done with de-hiders to ensure quality skin for further leather products.

This will now also become available to supply high-quality game skins for the market.

The unit will also have a system where offal can be cleaned to ensure that valuable protein is not lost.

The unit has a primary purpose of ensuring maximum retrieval of products traditionally hunted with limited recovery of products due to the rudimentary practices associated with it.

The development now allows for a highly skilled and safe process to maximize the return on investment.

With the acceptance of commodity-based trading as a method to retrieve meat from traditionally Foot-and-Mouth infected areas, the unit has shown its value. The process of slaughtering animals in their respective grazing areas, and thus leaving the infective material at the source without having to transport live animals has proven the mobile abattoir can assist in opening markets all over Africa where the scourge of FMD has assisted in poverty of its people.

abattoir business plan south africa

The mobile abattoir was developed to be a lightweight structure that can be transported into the bush by a hunting vehicle/chiller truck, or to a predeveloped site for livestock, deployed in an acceptable time frame to operate and again dismantled to be transported to the next site.

The mobile abattoir concept was accepted and approved by the Department of Agriculture, Forestry and Fisheries of South Africa as a fully licensed abattoir under the Meat Safety Act (Act 40 of 2000)

Mobile abattoir inside

The mobile abattoir has various unique features such as:

  • Quick deployment and stabilization on most terrains.
  • The height of the fully extended crane unit allows the abattoir to accommodate from a giraffe to a duiker or from buffalo to cattle and sheep.
  • The compressed air system assists in reduced water usage as it can be used during the cleaning process.
  • The unit is equipped with hot water hand-wash basins, boot-wash and knife sterilizing facilities for effective sanitation during slaughter.
  • The slaughter unit can be used alone when a few animals are slaughtered before camp is moved or can be used in combination with chiller units mounted on separate trailers/trucks when the hunt or harvest is extended to several days.
  • The chiller unit docks tightly to the slaughter unit with rail connections to ensure clean transferal of carcasses.
  • All the units are fitted with solar power or can be charged from conventional power sources to allow for operations anywhere.
  • Powerful winches allow for the easy handling of the carcasses and therefore ensure clean and hygienic slaughter procedures.
  • The abattoir is easily cleaned due to the internal finishing and powerful pressure cleaner that can use modern day cleaning technology.
  • The interior walkways are non-slip with underfloor effluent drainage.
  • A “slaughter bed trolley” is available to assist with larger animals.
  • Extractor ventilators assist with insect and temperature control/airflow in the unit during operations.
  • Two 1000l water tanks will supply water during the operations. It allows for filling prior to slaughter in such a way that it enhances easy handling and supply to the abattoir.

About us Mobile Abattoirs is a privately-owned company established in January 2015 after the need for a safer way to harvest game meat for the local market was identified.

The company is now trading as Mobile Slaughter Technologies due to the versatility and diversification to cattle, sheep and goat abattoirs as well as the development of pig and poultry containerized abattoirs.

abattoir business plan south africa

Dr. Tertius Bergh, the owner of the company, was born and raised in the Limpopo town of Louis Trichardt /Makhado. He completed his studies at Onderstepoort as a veterinarian in the seventies.

Doing various disciplines over the years as a state veterinarian and in private practice as a large and small animal practitioner, he found his interest in the nineties with Public Health and meat safety.  As a seasoned veterinarian working in the field of meat safety for many years with wide expertise in meat regulations, training of inspectors and abattoir approvals had a vision of closing the gap that existed in the game industry by rather bringing the abattoir to the animals if game animals could not be brought to the abattoir.

Contact details:

abattoir business plan south africa

For further details on these products and expertise on the subject, please contact Dr Tertius Bergh at: PHONE. +27 (0)82 902 8914 MAIL.  [email protected] WEBSITE.  www.mobileabattoirs.co.za

If you have any questions or want to become a featured company on our website to broaden the scope of your business, please send us a mail on [email protected] .

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  • #mobile abattoir

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SCIP Abattoirs

Infrastructure for the meat industry.

abattoir business plan south africa

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 construction of plants for the meat industry. Their experience covers all aspects of abattoir and meat processing facilities, both locally and internationally.

The partners were responsible for the planning and supervision work during construction of many new abattoirs. These abattoirs range in size from the small rural facilities to some of the largest abattoirs in the country. A number of these abattoirs have been designed to comply with the stringent European Union export standards. They also include the design of slaughter facilities complying with Halaal and Kosher ritual requirements. The firm also has extensive experience in upgrading existing plants to improve throughput and to optimise the use of existing facilities.

Abattoir Design and Implementation

From the smallest of rural abattoirs to the most modern abattoir designed for large scale production and export to all markets across the world. The abattoirs we design achieve European Export Standards and are rated as the highest quality facilities. Our export standard abattoir design is fully automated to clients’ requirements all the way from when the animal enters the facility from the lairages to where the retail cut gets dispatched from the processing area.

The highest specification equipment is used to attain the highest yields and quality of the product. Our deboning design layouts optimise the flow of product and minimise the human resources necessary, this is done by omitting wastage in processes and product flows. Knowing the product and what is required from the start saves the client immensely in costs and time.

Our complete service delivery begins on a blank canvass with a conceptual design and ends with a fully operational plant. With the correct design and management of abattoirs, various diseases can be nullified such as the outbreak of Listeria which causes Listeriosis or the spread of Salmonella, for example, can be mitigated by the right processes in correctly designed Abattoirs.

Ours Services include:

Modern Abattoir Design / Modern Slaughter House Design

Mini/Small Abattoir Design

Export Standard Abattoir Design / Slaughter House Design

Lairage Design using Temple Grandin Principles

Abattoir Design including Process Design

Abattoir Slaughter Process

Red Offal Room Design

Rough Offal Room Design

Deboning Room Design

Processing Room Design

Lairage Design

Turnkey Abattoir Design

Low Throughput Abattoir Design

High Throughput Abattoir Design

Abattoir Structural and Civil Design

Abattoir Design Plans

  • Abattoir Layouts
  • Small Scale Abattoir Layouts
  • Mini Abattoir Layouts
  • Abattoir Floor Plans
  • Slaughter Floor Layouts
  • Amenities Layouts
  • Abattoir Building Plans with a Holistic View of all Processes

Refrigeration

  • Meat Refrigeration and Storage Design
  • Carcass Cold Rooms
  • Meat Chiller Stores
  • Meat Freezer Stores
  • Offal Blast Freezers
  • Drop Down Freezers for Meat & Offal
  • Meat Blast Freezers

Meat Processing Designs for

  • Meat Deboning / Boning
  • Deboning Layouts
  • Boning Layouts
  • Meat Retail Packing Design
  • Meat Processing Design
  • Offal Processing & Packaging
  • Meat Packaging and Labelling
  • Meat Vacuum Pack
  • Meat Maturation
  • Wet Aged Meat / Dry Aged Meat
  • Meat Value Adding

Equipment Direction

  • Processing Equipment
  • Deboning Equipment
  • Abattoir Equipment for the Slaughter Floor
  • Incorporation of Equipment into Process Design

WE HAVE WORKED HERE

abattoir business plan south africa

SCIP’s African footprint is ever growing as work started in South Africa and is continuously expanding North into the entire SADC (Southern African Development Community) Region and beyond. In 2016 SCIP signed a working agreement with PROAND New Zealand, a global abattoir design Engineering Firm with projects globally. Together forging one of the world’s most experienced design team in the meat industry with a combined experience of over 70 years in meat infrastructure design and implementation projects.

SCIP’s global recognition is ever growing and with continuous development through visits to IFFA, the Red Meat Abattoir Association’s annual conference in South Africa and the Value Added Agriculture Expo in Kenya, SCIP is poised to become a world leader in the design of Abattoirs and associated facilities for the meat industry

Here is a time step video of the construction of one of South Africa’s large scale cattle abattoirs designed by SCIP.

Below is a list of some of our clients:

abattoir business plan south africa

Get Your  Abattoir Quotation

Fill out the form to receive feedback from our abattoir team.

2024/2025

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?

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.

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

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Dom Tulleken's dance academy for people with a disability encourages them to be their true selves

Three people smile and pose for a photo in a dance studio, two people use a wheelchair.

Dom Tulleken was in a health crisis when he decided to start his now flourishing business.  

"I ended up getting paralysed from having three mini strokes in one day, which left me paralysed from the shoulders down and unable to talk," he says. 

"They really didn't think that I would end up ever being able to walk again or talk again." 

Dom has been a lifelong dancer, so once he'd regained movement of his hands through physical therapies, he taught himself to dance in a wheelchair.  

"Once I realised that I could do that, I was just like, 'Well, I'd like to teach others to do that,'" he says.  

"But the idea kind of just kept growing, that I wanted it to not just be wheelchair dancers … I'd really like to be able to give this opportunity to people, no matter what their disability would be."  

Setting up a business

It led to a snap decision.  

"I was still paralysed, I went to my room, set up an ABN and I ended up opening the D Dance Academy," Dom says.  

His family had questions. 

"[My mother] was like, 'You're still paralysed, you can relapse all the time. How do you plan on doing this?'" Dom says.   

"I said, 'Well, if my legs don't work, I'm just going to use my arms to control the legs and I'll figure everything out as, you know, step by step'. 

"And to this day, I've had relapses and stuff, but I have not stopped working since then." 

The now 33-year-old has been running the dedicated studio for people with a disability for more than two years, out of a local church hall in the regional Queensland city of Toowoomba. 

The D Dance Academy (the D stands for disability) is the first of its kind in the region. 

All abilities welcome 

Dom was in his early 20s when he began to acquire a range of disabilities, including functional neurological disorder and multifocal dystonia.  

His disabilities are complex, and his mobility levels can change during relapses.  

Knowing what it's like to have complex disabilities, Dom doesn't turn any student away. 

"Everyone's so accepting and it's very inclusive and everyone's just having a lot of fun," says dance student Kieren Briskey, who is also training to be a dance teacher.  

“I've got a lot more movement. I have a lot more confidence in myself." 

A close up picture of a canvas shoe with a logo of a figure dancing in a wheelchair

Embracing authenticity 

Dom's work with his dance studio is all about helping his students be their authentic selves and it's an ethos he lives by.  

A year into running the D Dance Academy, he came out as transgender.  

"I knew that I was trans about eight years ago. In South Africa where I grew up, we didn't have much of a gay community. And I certainly didn't know what trans was," he says. 

"I just decided that I'd take the leap, and I knew that it was going to cause a lot of, you know, shake up the earth in my world, but I had to do something that was right for me for once, I had to do something that would make me genuinely happy for the rest of my life. 

"Literally the first day of the year, I put a post on Facebook and said, 'Hey everyone, my name is Dominic and I am a trans man.'"  

Dom stands in a church hall surrounded by dance students

At first, Dom was worried the business could suffer, but the opposite was true.   

"They took it so beautifully," he says.  

"My dance academy, and even the companies that I work with are some of the most beautiful people. They've been there with me on this journey. And they are always supportive. 

"And they've all stayed and we've grown even bigger since then, because we also support the LGBT communities." 

While Dom has lost some friends and family through the process, he says the Toowoomba community has been "surprisingly very supportive". 

"I've had a lot of love," he says.  

A community presence 

 Maud Bagnall, a local area coordinator for Carers Queensland, helped Dom access the NDIS when he was struggling and has seen Dom flourish into the person he is today. 

"The difference is, like, I can't even compare. When I first met Dom, he was not really able to speak and he was in his wheelchair," Maud says. 

"He had some difficulties with NDIS access because his condition is a bit complex." 

Maud also helps run community events in Toowoomba, and regularly invites Dom and his students to perform.  

A group of people smiling at an event in a park

"With everything he has achieved, you cannot not be inspired by his story," Maud says.  

For Dom, the business has been a catalyst for new dreams on an ever-growing bucket list.  

He's working towards expanding the dance academy into the regional town of Dalby. 

If that wasn't enough, he's also training for the Paralympics.  

"This business for me is just so much more than just a normal dance studio, this is a huge family to me," he says. 

"I have so many more dreams and things and plans that I really want to do with this business and take it as far as I possibly can, because I really want to be there being someone who can help as many people as possible." 

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  • Disabilities
  • Mental Wellbeing
  • Regional Communities
  • Small Business
  • Toowoomba City

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