Supply Pigs to Our Abattoir
Meatmasters has bought pigs from independent producers since our abattoir opened in 1998, and many of the farmers who supply us today are also shareholders in the business. We buy from producers in KwaZulu-Natal and Mpumalanga and are able to take supply from other provinces. If you run a piggery and want a reliable, transparent outlet for your pigs, this page explains how supply works and how to get started.
What we buy
Porkers, baconers and heavy baconers for our fresh and primal streams, and sows and boars for manufacturing. Carcasses are classified on the PORCUS scale by independent IMQAS classifiers in collaboration with SAMIC, so grading is objective and the same for every producer.
How you are paid
We publish a price per kilogram before each week starts. It is the same price for every producer delivering the same kind of pig that week, and it is never dropped once published. Every carcass is weighed individually, under its own serial number, on a sealed scale verified by the authorities, and you receive a kill sheet for every load showing each carcass by number, mass and grade. You may attend the weighing of your own pigs, and if you dispute a mass or grade we produce the record. Payment is made on an agreed fixed weekday — all pigs delivered in a week are paid together on that day — and nothing waits for month-end.
Getting your pigs to us
The abattoir is 13 km from Vryheid on the R69 towards Louwsburg. You arrange and pay for transport, and every load must arrive with the documents the law requires: the owner’s declaration, a movement permit where your district requires one, animal identification, and a declaration that no pig is inside a medicine withdrawal period. Please inspect your animals before loading and do not send any pig showing lameness, foot or mouth lesions or other suspicious signs. All pigs are inspected by IMQAS on arrival; a suspected notifiable disease must by law be reported to the State Veterinarian and handled under official instruction, which protects your farm and every other supplier.
Certification
Our abattoir is Pork 360 certified and holds Pick n Pay sow- and crate-friendly certification, and the abattoir and primal plant are FSSC 22000 certified. Producers on Pork 360 or with a veterinary-approved biosecure compartment are welcome; keeping those certificates current helps your pigs move into every channel we supply.
Get started
Contact the abattoir on 034 981 4229 or abattoir@meatmasters.co.za to discuss your herd size, batch cycle and delivery schedule. Head office: 034 981 4222.
Tell us about your pigs
Leave your details, herd size and where you farm, and the abattoir will call you back to discuss delivery days and this week’s price.
Frequently asked questions
How is the pig price set?
A price per kilogram is published before each week starts and applies to every producer delivering the same class of pig that week. It is never reduced after publication.
How are my pigs weighed and graded?
Each carcass is weighed individually on a sealed, verified scale under its own serial number and classified by independent IMQAS classifiers. You receive a kill sheet per load and may attend the weighing.
When am I paid?
On a fixed weekday agreed with you, for all pigs delivered in the same week.
Do you collect pigs from the farm?
No. Producers arrange and pay for their own transport to the abattoir outside Vryheid.
Which documents must travel with the load?
The owner’s declaration, a movement permit where required, animal identification, and a declaration that no pig is inside a withdrawal period.
Do you buy from outside KwaZulu-Natal?
Yes. We currently buy from KwaZulu-Natal and Mpumalanga and can take supply from other provinces.