Since the animal cruelty allegations surfaced there have been professions of innocence or ignorance and, suggestions that what was shown on the video was rogue behaviour on the part of either individual abattoir workers or this one particular business
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Although these are comforting sentiments for the general meat-eating public, they are unlikely to be based on verifiable fact. The number of workers shown in the video and the relaxed body language suggests that the actions shown were probably commonplace and acceptable within company culture.
A number of local businessess are attempting to deny seeing or hearing anything, however one cannot exclude the possibility that it was common local knowledge that the abattoir was operating in an inapproriate manner.
This morning further allegations emerged in The Australian:
The Weekend Australian viewed a cache of documents dating back to the late 1990s, including correspondence with council and local MPs, detailing alleged ammonia leaks, poisoning and pieces of animal carcass carried by birds on to adjacent properties. Although one case went to court, no prosecution was recorded.
Neither the Federal Labor Government nor the NSW Coalition Government can spin this away and both should act on the matter. The Gillard Government by looking into the possibility of a national abattoir monitoring policy and, the O'Farrell Government by creating legislation which mandates CCTV on all abattoir killing floors and by vigorously prosecuting any wrongdoing.
According to information available on the Internet, HAWKESBURY VALLEY MEAT PROCESSORS PTY LTD, R W LANGLEY WHOLESALE MEAT PTY LTD and M & A BUTCHERY all share the same physical address at 62 King Road, Wilberforce, New South Wales.
The first two business appear to be connected with Ken and Glenn Langley and the third with Michael and Angela Diasinos along with their sons.
Whilst the family still run the butchery and own the abattoir, the abattoir itself is leased to another party. The meat in the shop though still comes from the abattoir which is only 200 metres away…. A typical day lasts from 6.00am to 6.00pm. The head butcher will set up in the morning whilst Dean goes to the abattoir and works out what to bring into the shop.
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