Tully Certified Organic Meatworks - Nth Queensland

"Kerry Jonsson (Jervoise Organic Meat, Tully) -Ms Jonsson, a Greenvale district grazier, established her organic meat processing plant in Tully last year. It is the first privately owned, certified organic plant in north Queensland." extract from DPI Queensland Government

Jervoise Organic Meats Processing Plant, affectionately known as JOMPP, is situated on the outskirts of Tully in far North Queensland.

Tully Meat Processing Plant - JOMPP

JOMPP (Jervoise organic meat processing plant)
On examination of the plant, Greg, Kerry and Kristine (daughter) were very impressed with the well constructed building, efficient design and tidy lay out. The designer of this plant was David Teitzel, whose lifetime in Abattoirs and butchers shops enabled him to design a plant that is second to none in North Queensland. The plant sits on 60 acres of lush grazing country, nestled at the base of the Great Dividing Range and surrounded by a band of Rain Forest.

The first and most important step was to have the soil tested for chemicals of any kind. This was done prior to purchasing the block, the soil was sent to the Biological Farmers of Australia preferred testing laboratory AMAL Analytical Pty Ltd in Victoria. The tests all came back “below recordable level”

With the test results assuring that the cattle’s organic status would not be compromised grazing on the Tully block, the block was purchased in December 2004. The next six months were spent sealing and preparing a “Boning Room” and cold storage etc.

In June of 2005 the first beast was processed and hence began the steepest learning curve of our lives. A qualified slaughterman and butcher were employed and stringent quality control systems were put in place to monitor the processing, each step of the way, ensuring the wholesomeness of our product literally from our paddocks until we place it in your hands.

Kerry and Kristine has since successfully completed their Meat Inspectors licenses, just another step in the process to ensure they were continuing the integrity of the finished product they offer in their organic meat sales.