Boustead Beef operates a number of abattoirs through out the country, in strategic cattle catchment areas.

These abattoirs all meet stringent EU registration criteria

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Bulawayo Abattoir

Production and Capacity

Slaughtering The abattoir has been designed for a daily slaughter of 600 heads of cattle (average live weight 450 kg) with allowance for an increase to 800 heads in the future.

The following procedures take place on the dressing floor:

  • Horn removal
  • Head removal
  • Skinning
  • Evisceration
  • Carcass splitting
  • Boning and packaging facility
  • Offal packaging
  • Cold Room Complex

Chinhoyi Abattoir

Production and Capacity

Slaughtering The abattoir has been designed for a daily slaughter of 400 heads of cattle (average live weight 450 kg) with allowance for an increase to 600 heads in the future.

The following procedures take place on the dressing floor:

  • Horn removal
  • Head removal
  • Skinning
  • Evisceration
  • Carcass splitting
  • Boning and packaging facility
  • Offal packaging
  • Cold Room Complex
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Masvingo Abattoir

Production and Capacity

The daily slaughtering capacity of the refurbished plant on the basis of 8 hour working day is 400 cattle per day and 200 sheep per day to be processed at the conclusion of the beef kill.

The de-boning capacity is 100 carcasses per working day.

Average live weight is presumed to be 410 kg for cattle and 25 kg for sheep.

Products from the abattoir include:

Beef (frozen or chilled)

  • Sides
  • Quarters
  • Boned meat
  • Tru-pack cuts

Sheep (chilled)

  • Whole carcasses

Beef and Sheep

  • Rough and clean offal
  • Pet food material
  • Sterilized tallow
  • Meat and bone meal
  • Blood meal
  • Hides and pelts