Welsh investment boosts abattoir

An abattoir in South Wales has relaunched after a refurbishment which should help increase production and promote locally-sourced beef, lamb and pork.

Maddock Kembery Meats at Maesteg has been a family business since after the Second World War but a lack of investment and outdated facilities meant it was operating at maximum capacity.

The £500,000 investment, part-funded by Welsh Assembly Government grants, means that the business can offer contract killing and processing; throughput was 300 lambs, 30 cattle and 100 pigs a week but capacity has increased, allowing for up to 1,000 lambs, or 60 cattle or 300 pigs a day.


The new slaughter hall is 100 square metres larger than the original hall which has been converted into chiller space. The new building also incorporates another new chiller, new lairage and offices. Greater chiller space means carcasses can be hung for longer for greater maturation.


Run by brothers Andrew Kembery and Collwyn Maddock, the business provides slaughtering, processing and packing services to farmers across South Wales and a wholesale service to butcher shops across the region as well as producing meat for its own shop on the premises.


Said Kembery: “Farmers trust us to look after them – they simply would not get such a personal service at a large abattoir. In fact large abattoirs would not provide the service farmers need to supply their shops and farm markets.”


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