A cut above: New manager and new name for the old Oberon Abattoir

ALL NEW: Oberon Meat Processors staff member Donna Harris, general manager Tim Salmon, Chris Jezovsek and production manager Noel Harris.
ALL NEW: Oberon Meat Processors staff member Donna Harris, general manager Tim Salmon, Chris Jezovsek and production manager Noel Harris.

Oberon Abattoir has a new manager and will now be known as Oberon Meat Processors.

The new general manager, Tim Salmon, was born and bred in Oberon and knows a lot about livestock and processing meat for sale and consumption.

The facility underwent renovations in 2017 and is still one of the best meat processing plants in the Central West, said Mr Salmon.

"It's had a few different managers over the years but we are offering a service to local livestock owners and we are here to stay," he said.

"The rumour was that the abattoir had closed down but that was only for a couple of weeks.

"We process pigs, lambs, cattle and goats. We will process one through to hundreds - depending on the customers needs.

"Some properties in Oberon run stock but do not have the equipment to transport their stock so we are also offering a pick-up and delivery service."

There is no longer any need for farmers to send their stock out of town.

Oberon Meat Processors' general manager, Tim Salmon

Mr Salmon said they would not be competing with the larger abattoirs.

"We have been talking to a couple of butchers in Bathurst and they are jumping on board to process their livestock through Oberon," he said.

"With the automated system we can cut meat to suit the customers' requirements and we guarantee that the customers' stock is labelled and processed to their individual requirements.

"We have a state-of-the-art tagging system for identification and a full packing service with supermarkets and retailers in mind.

"It leaves here ready for retail stores.

"There is no longer any need for farmers to send their stock out of town.

"Customers can have their livestock processed, packaged and marketed from this local facility.

"We have the expertise of our production manager Noel Harris who has been with the meat processing plant for four years."

Oberon Meat Processors works closely with the NSW Food Authority for quality assurance and licensing requirements.

Inspections are carried out every 12 months.

Mr Salmon said nothing is wasted. The skins are moved off site and offal products are transported to Sydney to be dried and grounded down into poultry food.

Mr Salmon said he's happy to discuss anyone's requirements. To find out more phone 6328 2707.