About CHALMAR BEEF
From Dream To Reality
A vision was conceived in 1969 and developed from a feedlot into a dynamic new concept in beef production. Today the trademark of Chalmar beef indicates superior quality, tenderness and value for money.
A superb culinary experience not to be missed has placed this unique company right at the top of the industry. When the new Abattoir and de-boning facility opened for business in 2003, Chalmar Beef became fully integrated and was duly awarded the prestigious Abattoir of the Year Award by the Department of Agriculture, Conservation, Environment and Land Affairs (Gauteng). With the faculty , production of top-quality beef is possible, with scrupulous hygienic conditions, humane handling, of livestock, and unsurpassed service to customers given the highest priority.
The Stress Factor
Our Feedlot facilities are designed for cattle comfort. Chalmar beef ensures that cattle are exposed to minimum stress levels. Stress during the production cycle leads to tough meat, which in turn leads to tough customers! To this end Chalmar Beef strives to minimize stress from day one. Electrical cattle prodders are strictly banned.
Transportation of cattle from a feedlot to an abattoir on trucks is extremely stressful. Chalmar Beef's feedlot is a mere 800m from the Abattoir and cattle are walked to the immaculate lairages where the animals are housed, before a final health inspection is performed.
Chalmar Beef believes in handling cattle with "cattle sense" and not blind force.
The Safety Factor
Feeder cattle are sourced from selected disease free areas and from selected producers who practice good animal husbandry.
The feedlot philosophy results in the prevention of disease and enhancing of the immune system to reduce the use of antibiotics to a minimal.
Sick animals treated with antibiotics are removed from the production cycle for the required withdrawal period. No animal by products are used in our ration formulations. Chalmar Beef cattle are 100% vegetarian. All animal health issues are referred to a veterinary consultant. All aspects pertaining to hygiene were taken into account in the designing and building of the facility. A third food safety and hygiene service from Imaquas does independent daily audits