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THE MEATMASTERS SEAL OF QUALITY

The Meatmasters Quality Seal is more than just a mark. It’s a traceable promise. Certainty that every cut has moved through the hands of people who know their craft, from farm to final preparation.

Certification

Certification

Independent grading

Every carcass is classified and graded independently through IMQAS in collaboration with SAMIC, so the grade on our documentation is the grader’s, not ours.

Pick n Pay Sow- and Crate-Friendly

Our abattoir and primal plant are certified Sow- and Crate-Friendly under Pick n Pay’s animal-welfare programme, confirmed through the SAMIC audit.

FSSC 22000

Our abattoir and primal plant are certified to FSSC 22000 Version 6, the GFSI-recognised food safety standard, for the slaughtering and deboning of pork, beef and sheep and the packing of chilled and frozen primal cuts, offal and smoked bacon.

Pork 360

“Pork 360 is an assurance scheme that demonstrates that farmers and the South African pork value chain are committed to best practices, from the farm to the consumer.” Our Pork 360 certification was renewed following the SAMIC audit of the abattoir in August 2026.

Envarto Pork Carcass Competition

Our shareholder farm, Pinecone Piggery, won the category for Heavy Baconers at the 2023 Pork Carcass Competition, judged in association with SAMIC and SAPPO (July 2023).

Envarto Pork Carcass Competition

Our shareholder farm, Pinecone Piggery, won category for Single Carcass at the 2023 Pork Carcass Competition, judged in association with SAMIC and SAPPO (July 2023).

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News & Resources

Insights, stories and resources that matter to you and your clients

Patrick Friend: The man behind Meatmasters

Patrick Friend: The man behind Meatmasters

In 1995, Patrick Friend took a chance and opened a small butchery in Vryheid, KwaZulu-Natal. Few could have imagined that this modest beginning would grow into a meat-processing business supplying customers across South Africa. Today, Meatmasters operates across the...

Smokehouse Tradition. Real Fire. Real Flavour.

Smokehouse Tradition. Real Fire. Real Flavour.

There's something unmistakable about the rich aroma and distinctive flavour of traditionally smoked meat. It's a craft that has been perfected over generations, where time, temperature and technique come together to create something truly special. Smoking meat is...

From Farm to Fork: Why Traceability Matters at Meatmasters

From Farm to Fork: Why Traceability Matters at Meatmasters

When it comes to quality meat, knowing where it comes from is just as important as knowing how it's handled. From the farm where livestock is raised to the final product that reaches a customer's table, every step in the journey plays a role in ensuring quality,...