Kalahari Certified Grass Fed Beef – The Protocol and Standards
This trademark and associated standards is registered with the Department of Agriculture, Forestry and Fisheries and SAMIC – The South African Meat Industry Company. Audits are done on contributing farms by SAMIC officials, verifying that the farm is indeed farming according to the following protocols.
The protocols are for a 100% veldt reared animal, these cattle are only reared on indigenous herbs, veldt, grass and shrub.
The registered protocol as follows:
1. Kalahari Beef Specification- Beef
1.1.1 Kalahari beef is in essence the production of grassfed beef in a sustainable manner to ensure the stewardship of our farms pass on to the next generation in a better condition than we found it.
1.1.2 Kalahari Beef is a growing part of the food industry with an identity defined and
protected by independent auditors and laboratories (dual inspection system).
1.1.3 Kalahari Beef can be defined as “the product of a farming system, which avoids the inclusion of growth regulators, antibiotics, animal by-products (including fish meal) and other undesirable additives into the animals feed. The use of growth implants and hormonal growth regulators is not permitted. Instead the system relies on all natural farming practices with outside rearing and is verified.”
1.1.4 Kalahari Beef differs from conventionally produced food in the way it is reared and handled and it will contain no artificial residues.
1.1.5 The term “Kalahari Beef” refers to a process, as well as the final product. The entitlement to label meat as Kalahari Beef depends upon the way in which it was produced and the procedures involved in rearing the animal.
1.1.6 Justifiable animal welfare standards, Good Farming Practice, Good Manufacturing practices are vital and indispensable to the production of any food from animal origin, both in strict commercial enterprises and in Kalahari Beef production systems. Current food safety regulations apply to all food production. The production of Kalahari Beef requires the SAME involvement of professional food technologists and is subject to the SAME requirements of good manufacturing practice and food safety as the rest of the food industry.
1.2 Guiding Principals
1.2.1 Production of safe quality products
1.2.2 Coexist with rather than dominate natural systems
1.2.3 Use of animal management methods to meet animal behavioural and health requirements
1.2.4 Ensure the ethical handling and treatment of animals
1.2.5 Sustainable production methods
1.2.6 Minimise pollution and damage to the environment
1.2.7 Strictly control the use of veterinary medicines.
1.2.8 Prohibit the use of steroidal implants or hormonal growth regulators, growth promoters or stimulants, appetisers or Ionophores
1.2.9 Prohibit the feeding of animal by-products including fishmeal.
1.2.10 Traceable system
1.2.11 Systematic and independent auditing approach
1.3 These criteria require that livestock are: –
1.3.1 Free from hunger and thirst via the availability of fresh water and the appropriate feed.
1.3.2 Free from abnormal discomfort via the provision of adequate cattle facilities.
1.3.3 Free from abnormal pain, injury or disease via the provision of appropriate prevention or alternatively, rapid diagnosis and treatment, of normal pathological conditions.
1.3.4 Allowing for the freedom to express natural behaviour by providing sufficient space in suitable facilities and the company of the animals’ own kind.
1.3.5 By providing conditions and care that avoid undue suffering and thus permit freedom from fear and distress.
1.2.2 Managers and stock keepers must be properly trained and competent to handle livestock.
1.3.1 Livestock must have access to an appropriate wholesome diet, which is available in sufficient quantity so as to satisfy their diverse and complex nutritional needs.
1.3.2. Access must be freely available, unless specifically prescribed to the contrary by an attending Veterinary surgeon.
1.3.3 The condition of pastures and grazing areas must be maintained to sustain the livestock.
1.3.4 Supplementary feeding may be necessary during dry seasons.
1.3.5 Only registered feeds and lick components may be used.
1.3.6 Ingredients derived from animal by-products (bone meal or carcase meal) may not be used.
1.3.7 No Growth promoters, stimulants, hormones, steroids or systematically fed antibiotics may be given.
1.3.8 Feeds and supplements must be stored correctly under dry conditions
1.4.1 Water is an essential nutrient and must be available at all times, unless otherwise prescribed by an attending Veterinary surgeon. Such water must be clean and fresh and dispensed in a manner that minimises water spillage.
1.4.2 Where conditions so dictate, adequate provision must be made for the continuous supply of water in sub-zero temperatures.
1.4.3 Piped water supplies should be checked regularly.
1.5 Health and Welfare
1.5.1 The health and welfare of the animals is the responsibility of the owner
1.5.2 Animals shall be treated in such away to minimise stress and incidence of injury.
1.5.3 The excessive use of prodders is not permitted.
1.5.4 Animal-handling facilities shall be designed to ensure ease of handling and to prevent injury to animals. There shall be no physical features in the environment that cause recurring injuries to animals.
1.5.5 No animal that is diseased or injured shall be denied appropriate treatment.
2. Veterinary Medicines and Treatments
2.1 Only registered stock remedies may be used and must be used as per the manufactures instruction. Other remedies may only be used on veterinary prescription.
2.2 Records shall be kept for all medicines used the name of the product, expiry date and withdrawal period specific animals treated must be identified during the withdrawal period.
2.3 All products must be stored in accordance with the manufacturer’s instructions.
2.4 Treated animals may not be consigned for slaughter during withdrawal periods specified for the drug.
2.5 Inoculations required shall be recorded and all records kept.
2.6 The suspected presence of any notifiable disease in the herds shall be reported to Veterinary services.
3. CATCHING AND TRANSPORT
3.1.1 The control of the catching operation is the sole responsibility of the farmer. A responsible person must closely supervise the catching process:
3.1.2 Sufficient number of suitably trained handlers must be used, whilst the work must be divided and allocated to staff according to ability, skill and experience (with close supervision of labour by experienced operators).
3.2.1 Driver and vehicle
126.96.36.199 The driver of a vehicle transporting livestock shall be a responsible person.
188.8.131.52 The drivers of vehicles used for transporting livestock shall be trained in the transporting of livestock.
184.108.40.206 It is compulsory for a driver to be in possession of a valid and appropriate driver’s licence as well as telephone numbers of the owners of the animals and emergency telephone numbers at all times during a journey.
220.127.116.11 Drivers shall at all times be able to perform their duties in an expert and responsible manner.
18.104.22.168. Drivers shall not handle a vehicle in a manner that might cause the transported animals to slip fall or suffer injury. The safety and welfare of the animals shall never be ignored or disregarded.
22.214.171.124 Livestock shall be transported in roadworthy vehicles.
126.96.36.199 Stops en-route shall only be made when absolutely necessary.
4. Slaughtering of Animals
4.1 Requirements for Abattoirs
4.1.1 All abattoirs, shall meet the requirements as set out in the Meat Safety Act (Act 40 of 2000) and Regulations pertaining to Red Meat.
4.1.2 This includes but is not limited to:
188.8.131.52 General Requirements
184.108.40.206 Registration requirements
220.127.116.11 Hygiene Management and evaluation systems
18.104.22.168 Hygiene requirements for personnel, contractors and visitors
22.214.171.124 Humane treatment of animals and slaughter process
126.96.36.199 Meat inspection
188.8.131.52 Treatment of condemned materials.
4.1.3 All Abattoirs shall been issued with a valid registration certificate.
5. Auditing of the Kalahari Beef Programme
5.1 Farm Audits
5.1.1 All Farms that take part in the Kalahari Beef Programme shall undergo an annual inspection by an independent 3rd party body.
5.2 Abattoir and Processing facilities Audits
5.2.1 All abattoirs and processing facilities that take part in the Kalahari Beef Programme shall undergo an annual inspection by an independent 3rd party body SAMIC to evaluate the grading and classification of the livestock.
5.3 Retail Audits
5.3.1 All retail outlets that take part in the Kalahari Beef Programme shall undergo an annual inspection by an independent 3rd party body SAMIC to evaluate the grading and classification and labelling of product.
6. Sampling and Testing
6.1 All quality issues pertaining to our specifications must be monitored. It is our duty to ensure that all testing is done according to the following standards. Formulated plan to rectify abnormal results once identified. All parties to strive to maximise product quality.
6.2 Sampling must be in accordance with standard sampling procedures, to avoid outside contamination or degradation of sample.
6.3 All Analysis performed must be according to standards AOAC, BS, ISO and EPA methods and conducted by facilities accredited to do so.
6.4 Chemical or Residue Analysis
6.4.1 The maximum permitted residue levels for human consumption are determined according to the Foodstuffs, Cosmetics & Disinfectants Act 54 of 1972; unless otherwise stated.
6.4.2 Unless specified otherwise the term “Chemical or Residue Analysis” will entail:
- Antibiotic, anthelmintic residues
- Ionophores and Anticoccidials 0,1 mg per kg maximum residue level
- Growth Stimulants
- Heavy Metals
- (Lead (Pb),
- Arsenic (As), 10 ppm maximum
- Mercury (Hg),
- Cadmium (Cd)
6.5 Feed Analysis
6.5.1 Raw Material Quality
184.108.40.206 Chemical Analysis
Feed must be registered as a farm feed in terms of Act 36 of 1947 will apply the chemical analysis stipulated below will apply, plus in addition may not contain animal by-products or fishmeal. Feed must be tested randomly for:
- Mycotoxins and
- Total alflatoxin on raw materials.
- Antibiotic, Anathematic residues
- Heavy metals – see the table below
- Animal by-products
220.127.116.11 Analysis of one heavy metal (out of the stipulated 4) will be done per sample submitted.
18.104.22.168 The Frequency for testing may be altered and the change will be based on previous results and or quality systems in place e.g. ISO9002
6.6 Soil Sampling
6.6.1 For new farms a once off soil sampling will be required for heavy metals. If residues or heavy metals are found in the carcass originated from the farm the soil sampling will be repeated at an additional cost for the account of the supplier.
6.6.2 Records must be kept and available
6.7 Water Sampling
6.7.1 For new farms a once off water sampling will be required for heavy metals. If residues or heavy metals are found in the carcass originated from the farm the water sampling will be repeated at an additional cost for the account of the supplier.
6.7.2 Records must be kept and available
|Analysis Performed||Units||Maximum level|
|Animal by products||ND||None|
Classification: A-AB-B (6teeth only)
Fat code : 1-10%of load
4- 10 % of load
Mass : 180kg-340kg
PH : 5.9