Pork Section

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Due to a cattle shortage country-wide in 2009, it was with the hopes of bridging the meat gap, that we opened our pork section.

Being a small operation, we would only slaughter 20 to 30 porkers a day, but as demand grew and over time, we secured a license to slaughter 70 head per day.

As 2014 drew to a close, we had expanded our pork abattoir, and with that a license which allowed us to slaughter 150 head per day. We currently have cold-room space to accommodate 70 porkers and blast-freezer space which can take up to 120 porkers at any one time.

We take great care in ensuring our pigs are well looked after from the time they arrive at Koala Park Butchery to the time they are slaughtered. From all the methods used to stun, and slaughter pigs, we choose to use electric currents to stun the pig, then immediately after, it is bled out to finish the process. We believe this is by far the most humane way of slaughtering our porkers, and guarantees our meat quality is of the highest standard by the time it reaches our customers.

STEER PRICE GUIDE

TRANSFER PRICE STARTING FROM

WEIGHT

200kg

250kg

300kg

$1.60/kg

$1.80/kg

$1.90/kg

A simple, quick grilled pork chop recipe that is always a hit thanks to its fantastic glaze.

Recipes | Pork

Honey Garlic Pork Chops

Cooking time: approximately 25 minutes

Serves: 6 people

Ingredients.

1/2 cup tomato sauce

2 2/3 tablespoons honey

2 tablespoons soy sauce

2 cloves garlic, crushed

6 four-ounce (1 inch thick) pork chops

Instructions.

Preheat grill for medium heat and lightly oil the grate.

Whisk tomato sauce, honey, soy sauce, and garlic together in a bowl to make a glaze.

Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 63 degrees celsius.