Omagh Meats
Established in 1965, Omagh Meats is located in Co. Tyrone and is surrounded by some of the best beef suckler and beef finishing land in the province.
The site contains a very modern and spacious slaughtering facility which has the capacity to process over 2000 cattle per week. Final product quality is an evident consideration in the slaughter process. With this in mind, many pathogen reduction processes and principles have been incorporated. These include on-line clipping, downward hide pullers, dual and triple knife techniques, positive air pressure from clean to dirty, carcase vacuum systems and high voltage electrical stimulation.
The site also contains a state of the art boning facility. The boning hall which was completely refurbished in 2000 contains the latest technologies in air conditioning, mechanical boning, and rapid chilling.
Located at Omagh Meats is the long term storage capacity for the group. The site has the capacity to blast freeze and store 2000 tonne of frozen product and 1000 tonne of fresh vacuum packed product.
Through its research and added-value facility, Omagh Meats operates as the product innovation centre for the group, developing new and exciting beef and lamb products. The centre has the ability to: smoke, cook, pasteurise, tumble, inject, reform and slice products to exacting specifications. Latest packaging technologies such as skin pack (darfresh), c.a.p and m.a.p are also incorporated into the facility. In the past, the facility has developed and produced products that range from complete meals, fixed weigh beef medallions, fixed weight flavoured steaks and many steak substitute products from forequarter and roasting products.
Omagh Meats is a highly respected name in the UK market and has an excellent reputation for carcase and primal products. Currently running the largest home sales business in Northern Ireland, Omagh Meats can produce and deliver locally reared farm quality assured heifer carcasses of the highest quality and consistency.
The site currently supplies many blue chip customers throughout Europe with a customer profile containing Birdseye, Tesco, Albert Heijn and Esca Food Solutions. The site has proven its ability to produce product to the most exacting customer specifications with an excellent understanding of both quality and commercial values.
Throughout the site, the management teams are fully versed and practiced in the latest principles of HACCP. The management teams continue to work as a unit ensuring complete customer satisfaction with regard to carcase and primal specification, micro bacterial load of the final product, attention to detail in packaging and delivery specifications. Throughout the site there is an ethos of continuous improvement in both product and process, coupled with this the development and implementation of a detailed business improvement programme should ensure that Omagh meats remains at the forefront of beef processing in Europe.
