About Us In the beginning... Scientists have found that bacterial growth on meat is minimised by freezing the meat as soon as possible after slaughtering. It was also found that the longer the meat was exposed to open air-cooling, the dryer the meat became. It was because of this that the directors of the Witbank Abattoir decided to do more research and eventually opened a pilot plant at the Witbank Abattoir. They also established the first retail outlet of its kind in South Africa, bringing to Witbank the very latest concepts in the world. Super Servings Witbank opened its doors on 26 August 2004. The process... They assigned a master butcher to their deboning hall and equipped this facility with the most state of the art equipment available. They installed a meat cutter from Italy, which cuts both bone-in and bone-out products pneumatically. No more handling by hand or cutting by knife. They then imported a state of the art packing machine, which uses 380mm 65 micron plastic rolls to make its own trays. The trays are advanced into a chamber where the meat is packed into the trays. The tray is then automatically advanced to where it is vacuum-sealed by a lid containing our logo. The machine separates these trays automatically and advances them to a table where they are labeled. The trays are then weighed, priced and bar-coded automatically, insuring no false weights, then crated in bar-coded crates and stored in a blast freezer. The advantages of this concept are as follows: Handling of fresh meat is minimised and therefore bacterial contamination is automatically minimised. The meat is processed within 24 hours after slaughtering and rapidly frozen, therefore stopping any further bacterial growth. The natural juices of the meat are "locked-in", therefore the meat does not dry out. Trays are made at the point of packaging, eliminating any possibilities of contamination caused by dust and rodent activities on ready-to-use packaging from a storeroom. Customers can put sealed frozen beef into their refrigerators for 4 to 6 days to ripen without any further bacterial growth. The consumer never needs to touch raw meat again! Simply cut along the edge and turn the meat onto a grill or into a pot.   Now.. The second retail outlet opened in the east of Pretoria, Woodlands Boulevard, on 26 October 2006. Click here to view the opening day of Super Servings Woodlands Boulevard At the abattoir they opened a factory shop where all other by-products and excess fat is sold, ensuring that it is not added to sausages, mice and processed products. On request of valuable customers, chicken was also introduced to the shops. They searched the world and found a product that suits their concept, an ISO 9002 company, fully HACCP-approved, selling their product worldwide. Their motto being, of course, "Keep frozen". Hygiene and Quality The deboning section is in the abattoir and therefore falls under the Abattoir Hygiene Act. The abattoir uses an independent company, which permanently has a meat inspector present at the abattoir who provides daily monitoring results. Witbank Abattoir is the first abattoir in South Africa to have a 100%-hygienic report. The permitted bacterial count is currently 500 000 per sample. The highest count in our abattoir is 10 per sample! Following this, it is obvious that we are able to provide our clients with 100% money back guarantee if they aren't satisfied with our product. The Feedlot Association of South Africa decided to launch a national competition, acknowledging butcheries for their contribution to the marketing of their product. The criteria was as follows: Hygiene Marketing Service Promotion of the products   The Golden Cleaver Award was awarded to Super Servings for having 100%-safe meat.

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