A former dairy farm in Keysbrook has been converted into a family-run abattoir offering farmers from across the state the complete paddock to plate service.
Southern Brook Abattoir has been operating at the 150-acre Yangedi Road property for the past few months with owner Larry Blandford describing the first few weeks of business as hectic.
“It has been a two-year process from start to finish,” he said.
“We have had our hurdles to jump with the shire and other governing agencies but it has all worked out pretty well.”
Mr Blandford told The Examiner he employs two slaughtermen, a meat inspector, a full-time butcher and a part-time Halal slaughterman at the state-of-the-art facility.
“Australia is very multi-cultural now and it is pretty important to cater for all people’s needs so if they want Halal meat this is where they can come, but if they don’t we do other stuff as well,” he said.
“We have had farmers bring their stock in from as far as Geraldton, Albany, Badgingarra and Northam and York way.”
Serpentine Jarrahdale Food and Farm Alliance president Merri Harris said the abattoir was a terrific opportunity for the region’s meat growers.
“Prior to this abattoir being built our farmers had to take their animals to Harvey Beef or up to Muchea and all they could do is sell the whole animal, they don’t get it back,” she said.
“Whereas here farmers can bring in one sheep if they want to or one head of beef and they can say to the butcher ‘I want it presented like this’.
“Ultimately that person can then take their own product to market if they want to.”
Mr Blandford and his family also hoped to expand their business to include pet meat in the near future.
