Canowindra is a small scale domestic abattoir that describes itself as a boutique abattoir. The facility provides service kills to the small producer

Other Names

• Operating business name – Premier Meats⁴

Current Operation

• Domestic abattoir that processes sheep and goats⁵
• Aus meat Accreditation number
• Operator website links
  • Contact for employment
  • Contact for sales.

Location

• Description of physical location in relation to main town and state
  • distance to main urban areas or export sites of that state

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Other abattoirs in Australia

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Owner

• Owners names and approximate time period of operation

Operation

• Aus-meat accreditation dates.
• Website link to owner of facility
  • Employment link to operator of facility
  • Sale enquiries
• Canowindra processes, sheep, lamb and pigs 3 days a week⁵
  • Also chickens, turkey, ducks, emu and alpaca one day a week⁵
• Fills a niche client demand for people wanting only a small number of stock processed⁵
• Facility is chemical free and organic accredited⁵
• Employ 6 people⁵

History of Canowindra

2012

• Abattoir facility was established on the property of Stephen and Dorothy Tamplin⁵
  • Wanted an on-farm butchery to sell what they actually grew⁵
  • They were having their stock processed somewhere else but the guarantee of receiving their own carcases back wasn’t a certainty⁵
• Facility only covers an area of 95 sq metres⁵
• Canowindra begins to process lambs⁵

Pre 2014

• Abattoir was developed as main stream facilities didn’t offer service kill⁴

2014

• Canowindra Abattoir hosts a touring party from Republic of Korea⁴
  • Koreans were interested to learn operation of a small scale facility to experience the Australian system and find out what is competitive in Australia⁴

2015

• April. Canowindra slaughters 45 lambs a day
  • Capacity is limited by cool room capacity and power supply
  • Cool room can only hold 45 carcases at a time
  • Power is single phase
• Facility can actually process up to 200 sheep a day but is unable to due to cool-room capacity of only 45 head.
• Lambs, sheep, goat and pig are processed 3 days a week
  • carcases are chilled for 3 days
• Chickens, turkeys, ducks, emu and alpaca are slaughtered on Thursdays
  • Carcases are able to be picked up that afternoon or the next day

Sources of Canowindra

1. ‘World on a plate. A history of meat processing in Australia’ Stephen Martyn
2. Ausmeat Accreditation list – Date
3. Facility website
4. ‘Korean Party tours local abattoir’ Canowindra News 09.04.2014
5. ‘Small kills will benefit small producers’ www.farmonline.com.au 28.04.2015

Tagged: Abattoirs in Australia, Australian Abattoirs, Australian meat processing, Australian meat processing facilities, Australian meatworks, Canowindra abattoir, NSW abattoirs, small service provider meat processor