Northern Co-operative Meat Company - (Est. 239) is recognised as an industry leader in meat processing and is held in high esteem by its peers. The company has in place accredited Meat Safety Quality Assurance (MSQA) and Hazard Analysis Critical Control Point (HACCP) quality systems and is also one of the few meat processing plants in Australia with an AUS-Meat A+ rating.

The Co-operative retains a highly skilled work force with a demonstrated long-term loyalty. It is committed to a continuous employee-training program to ensure it remains an industry leader.

The Co-operative has the capability to process 12,500 bovines per week. The modern plant has two separate processing floors. The Beef Floor processes all animals over 200kg and the Veal Floor all those under 200kg.

To minimise stress-induced meat quality problems the animal's welfare is respected at all times, and shaded yards and fresh water are provided. Government veterinarians examine livestock prior to slaughter for health and fitness. Cattle are also washed to reduce hide contamination and to ensure the carcase is dressed hygienically.

Australia's quarantine guidelines are ranked alongside the most stringent in the world. Recent history has demonstrated that product traceability is an essential and vital component in total product management.

The Co-operative assigns an individual identification number at the time of slaughter to each animal. This number becomes the mechanism for tracking the carcase through processing, government inspection, chilling and fabrication.

The Co-operative has linked its computerised tracing and stock control system to the national E.U. database. This creates an unbreakable information trail from producer to processor to global markets.

Northern Co-operative Meat Company has complied with stringent quality control guidelines to gain accreditation as an approved processor for the;

• European Union
• United States of America
• Japan
• Korea
• Halal
• Organic, and,
• Biodynamic markets.