Located on 64 hectare of freehold property 5 kilometres west of Warragul, Radford’s have 60 years experience in red meat retail, wholesale and abattoir operations and have grown to now employ nearly 100 staff, processing some 65,000 cattle and 100,000 sheep and lambs per year.
Operating five days a week, fifty-two weeks of the year provides customers with “what they want, when they want it”.
A state-of-the-art Boning Room, development of “cut to carcass” traceability system, closed loop recovery and recycling protocols and planned expansion into strategic export markets, continues our investment in recent years of over $6 million in new and enhanced facilities, leveraging our Certified Organic and Meat Standards Australia (MSA) status and along with the numerous industry appointments held by MD Robert Radford, clearly establishing Radfords as a centre of excellence in red meat processing; the numerous accolades awarded Radfords across all key aspects of our business attest to our commitment to
…Leading Victoria in Meat Processing.
