Registered abattoir services in Bloemfontein
Professional slaughtering, hanging and chilling of cattle, sheep and pigs, carried out to Meat Safety Act standards with a clear, simple booking process.
About Riverside Abattoir
Who we are
Riverside Abattoir is owned by Naidine Jansen and serves producers, butchers and farmers in Bloemfontein and the wider Free State with reliable, hygienic abattoir facilities.
How we work
Operations follow the Red Meat Regulations, with a documented Hygiene Management System and a meat inspection service in place, as required by our registration.
Why producers choose us
Clear communication, booked slots so animals are not kept waiting, and a team that takes hygiene and traceability seriously.
Our Services
Slaughtering
Humane, hygienic slaughter of:
- Cattle
- Sheep
- Pigs
Hanging & chilling
Temperature-controlled hanging and storage to protect meat quality and keep the cold chain intact.
Preparing & processing
Carcass preparation and processing, plus storage and sales, within the activities approved on our Certificate of Acceptability.
Meat inspection
Inspection of animals and carcasses in line with the Meat Safety Act and Meat Inspection Scheme.
How to Book
Message us first
All drop-offs must be booked in advance. Send us a WhatsApp with your species, number of animals and preferred date.
Confirm your slot
We confirm availability. Daily capacity is limited to 20 units, so early booking is recommended.
Arrive with ID and brand marks
Animals must be identifiable, with legible registered brand marks or tattoos, so traceability is maintained.
Request a booking
Your request is only confirmed once we reply to you. WhatsApp and email options open a pre-filled message.
Know Your Cuts
Beef
Chuck, rib, short loin, sirloin, round, brisket, plate, flank and shank. Think ribeye, T-bone, rump, fillet and short ribs.
Pork
Blade shoulder, loin, leg, side, spare rib and hock. Think chops, ham, bacon, belly and baby back ribs.
Lamb
Neck, shoulder, rib, loin, leg, breast and shank. Think chops, rack, T-bone and leg of lamb.
Talk to us about how you would like your carcass prepared.
Registration & Compliance
Abattoir registration
Conditionally approved abattoir under section 8 of the Meat Safety Act, 2000 (Act 40 of 2000), issued by the Free State Department of Agriculture and Rural Development.
- Certificate
- 15/1/3/2/2/4/-69
- Grade
- LT
- Owner
- Naidine Jansen
- Valid until
- 30 June 2027
Certificate of Acceptability
Certificate of Acceptability of Food Premises issued by Mangaung Metro Municipality, Directorate Community Services, for slaughter, preparing, processing, storing and selling.
- Certificate
- No. 10846
- Enterprise
- Abattoir
- Issued
- 4 May 2026
Frequently Asked Questions
Do I need to book?
Yes. Every drop-off must be booked beforehand via WhatsApp so we can plan the day.
Which animals do you slaughter?
Cattle, sheep and pigs only, as set out in our registration conditions.
How many animals can I bring?
Our daily capacity is limited to 20 units, so please book early for larger numbers.
What identification must my animals have?
Legible, registered brand marks or tattoos, so every animal can be traced.
What are your hours?
Monday to Friday, 08:00 to 17:00. We are closed on weekends and public holidays.