Quality

Certifications

Oakey Beef Exports

  • Animal Welfare, SRM and HACCP
  • Animal Welfare (AAWCS) Certificate
  • BRC Global Standard for Food Safety
  • Meat Standards Australia (MSA) Licence
  • Australian Government Export Licence
  • Safe Food Queensland

Thomas Borthwick & Sons

  • Animal Welfare, SRM and HACCP
  • Animal Welfare (AAWCS) Certificate
  • BRC Global Standard for Food Safety
  • Meat Standards Australia (MSA) Licence
  • Australian Government Export Licence
  • Safe Food Queensland

Wingham Beef Exports

  • Animal Welfare, SRM and HACCP
  • Animal Welfare (AAWCS) Certificate
  • BRC Global Standard for Food Safety
  • Meat Standards Australia (MSA) Licence
  • Australian Government Export Licence
  • NSW Food Authority

Whyalla Beef

  • Animal Welfare, SRM and HACCP
  • Animal Welfare (AAWCS) Certificate
  • BRC Global Standard for Food Safety
  • Meat Standards Australia (MSA) Licence
  • Australian Government Export Licence
  • Safe Food Queensland
  • NSW Food Authority

Environment & Sustainability

Our goal is to manage the environmental risks associated with undertaking a broad spectrum of activities and operations, and to minimise their impact on the environment.

We incorporate environmentally responsible and sustainable practices into everyday management and operational processes to achieve improvements in environmental performance. This in turn promotes a process of targeted continuous improvement across all areas of environmental management.

Food Safety

Consumer demand that beef is safe, wholesome and unadulterated.
Free of harmful chemical residues and pathogens, ambien backorder traceable and shelf life maximised.

Our plants respond to this challenge by utilising a range of interlocking procedures that meet the most demanding international standards.

Healthy Cattle

  1. All cattle are born and raised in Australia. Australia is recognised as being free of BSE and FMD, with stringent Government quarantine and farm standards.
  2. Australia operates a National Livestock Identifcation System (NLIS), for identifying and tracking beef and dairy cattle from their place of birth to slaughter, in order to protect Australia’s reputation as a source of ‘clean’ wholesome beef products.

Processing based on HACCP Principles and International Standards

All beef is processed utilising Government approved and internationally recognised HACCP programs based on:

  • Comprehensive work instructions for each operation highlighting potential product risks and correct actions to ensure product integrity
  • Personnel training
  • Risk assessment of product flow lines
  • On-line monitoring of each operation
  • Regular measurement and auditing of product/processes against critical limits at pre-determined “critical control points”
  • All programs and operations subject to Federal Government (AQIS) supervision and audit
  • All programs and operations meet or exceed USDA standards requirements
  • Specifed product produced to EU standards and requirement
  • Exclusion of BSE “specifed risk materials”
  • Emphasis placed on quality of production instead of quantity of production
  • Special attention paid to temperature controls to minimise microbial growth and maximise shelf life
  • Sophisticated laboratory facilities at each plant, testing products and contact surfaces, including testing for pathogens, chemical residues, total plate count trending analysis and antibiotic residues.