How to prepare for an auction and what to expect on the day.
Once you have decided to auction your livestock, the first step is to choose which animals you are going to sell and why. After that, you can begin to market and arrange the auction itself.
Quality and classification
Classification characteristics are determined by the animal’s age, fatness, conformation, damage and sex. A marketing agent can help you classify each animal.
Weigh each animal before the auction. You can only expect a good price if the animal is healthy, preferably A-grade or B-grade, not too lean or too fat, and castrated. AB-grade fetches a lower price and C-grade the lowest price.
Arranging the auction
At the auction
At the auction venue, fill out the Acknowledgement of Receipt form, supplying your name, address, ID number and stock identification details. Remember that your livestock still belong to you at this stage and remain your responsibility. The sale is concluded when you say “Sold!”.
After the auction you will need to finalise the transaction:
Finally, make sure that you attend at least one auction before auctioning your own animals for the first time. If possible, go with someone who has auctioned his own livestock before.
Useful contact numbers
For information about the registration of legal identification marks, phone the Registrar of Brands in Pretoria on 012 319 7433.
For help with market agents and auction venues around South Africa, phone: SAMIC (South African Meat Industry Company) on 012 325 4545; or
SAFLA-MB (South African Federation of Livestock Auctioneers and Meat Brokers) on 012 348 5111.
Source: Directorate Agricultural Information Services, DAFF.
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