From there, the journey became one of relentless commitment. Two years immersed in the rigorous environment of an export-registered abattoir, working under the watchful eyes of Federally appointed veterinarians and inspectors, shaped my expertise. It was there that I earned my qualification as an Australian Meat Safety Officer—a title that represents not just training but a responsibility to uphold the highest standards.
The next step was even greater: securing a suitable facility, carefully designing the processing structure, and taking the ultimate leap—committing every resource, every ounce of passion, into the fabrication and fit-out of a state-of-the-art processing plant.
This wasn’t just a project. It wasn’t a side business or a casual investment. This was, and remains, “all of my everything.”
