Home Inside a family-run abattoir that slaughters 800 cattle a day Terence Mogeje, a meat inspector at the abattoir, certifies and stamps carcasses in line with the classification system followed by the industry.

Terence Mogeje, a meat inspector at the abattoir, certifies and stamps carcasses in line with the classification system followed by the industry.

Terence Mogeje, a meat inspector at the abattoir, certifies and stamps carcasses in line with the classification system followed by the industry.

Boxed meat products stored in a chiller at the Beefmaster Group abattoir.

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