New future for Oberon Abattoir

ALL NEW: Oberon Abattoir general manager Peter Griffiths, Holly Newson, Vicki Rivett and production manager Noel Harris at the newly refurbished facility.
ALL NEW: Oberon Abattoir general manager Peter Griffiths, Holly Newson, Vicki Rivett and production manager Noel Harris at the newly refurbished facility.

Oberon Abattoir is now fully renovated and ready for business after a fire tore through and gutted the abattoir in 2014.

General manager Peter Griffiths, who has many years of experience, took over the reins again to redevelop the building over the past 12 months.

Mr Griffiths' family originally purchased the abattoir in 2004. The abattoir site was established by the Cunynghame family many years ago.

Mr Griffiths said the new owners also purchased Blue Mountains Water along with the property at Shooters Hill.

"They are looking to integrate the two businesses for eventual export,” he said.

"That is not in the near future, but the latest equipment has been installed to process livestock to ensure the future development.

"With my many years of experience in the industry we have ensured that the technology installed in the plant enables an efficient livestock processing system.

"Oberon Abattoir is one of only a few abattoirs with the facilities to process livestock and have it packaged ready to eat.

"Everything is processed on site so that there is no double handling."

Mr Griffiths said they are looking to service local farmers and businesses, processing from one head of stock to hundreds of head.

"With the new automated system we can cut meat to suit the customers’ requirements and we guarantee that the customers’ stock is labelled and processed to their individual requirements,” he said.

"We can process sheep, cattle, pig, deer and goat.

"At the moment we have 10 local staff and they are being fully trained in abattoir processes."

Mr Griffiths said they are working closely with the NSW Food Authority for quality assurance and licensing requirements.

"We are also working with the EPA [Environment Protection Authority] and other authorities as required,” he said.

"Nothing is wasted. All offal products are transported to Sydney to be ground down into pellets for poultry food and the skins are taken to Forbes and Blayney."

Mr Griffiths said they are not competing with the larger abattoirs.

"We are a small business with a complete new system and I think it is money well spent,” he said. "It's another small business for Oberon and that's important for the community.

"The new owners are conscious of supporting local producers and encourage the use of this new state-of-the-art facility.

"There is no longer any need for farmers to send their stock out of town. They can certainly have their livestock processed, packaged and marketed from this new facility."

Contact Oberon Abattoir on 6328 2707 or abattoir8@optusnet.com.au.