MEDIA COVERAGE
For the latest media coverage, please click on the links below.
Media Releases
In the Media
Corporate DVD
Beef & Red Wine Pies
Our consumers love Harvey Beef for its taste, and that it can be cooked so well, in so many different ways. Click here for delicious and easy to cook recipes.
Key Policies
Harvey Beef takes responsibility for its actions and operates to ensure that all relevant industry guidelines are adhered to, allowing consistent, high quality beef products to be made available to consumers.
Our operational strength and performance is supported by our commitment to develop sustainable business in partnerships with our suppliers, employees, communities and customers.
We strive to achieve best practice and high standards in environmental responsibility and sustainability, animal production and welfare, meat and food processing, employee health, safety and wellbeing, and customer service and satisfaction.
Environment
Harvey Beef is committed to ensuring that operational activities are environmentally sustainable. We demonstrate a high standard of environmental performance that complies with and in many cases exceeds relevant environmental legislation and environmental license conditions.
- Harvey Beef recognises that environmental accountability is one of our highest corporate priorities
- We include environmental considerations in the company's decision-making
- We create a mindset for incorporating waste minimisation and cleaner production strategies
- Our workplace is energy efficient
- We regularly review operations to identify and assess the environmental impacts
- We define accountabilities for monitoring environmental processes and cost-effectiveness of operations
Quality Assurance
Our Quality Management program enables us to review and assess industry developments and implement continuous improvement to protect product safety wholesomeness and integrity.
Food Safety is a critical objective and our comprehensive Quality Assurance program is applied extensively throughout the entire process from receiving livestock to shipping and loadout.
Hazard Analysis Critical Control Points (HACCP) is a process used for the identification, evaluation and control of food safety hazards. Our HACCP program is underpinned by a series of comprehensive standard operating procedures.
The Australian Quarantine Inspection Service (AQIS) oversees the meat hygiene, safety regulations and certification.
Livestock Handling and Product Traceability
The health and welfare of animals processed by Harvey Beef is maintained at all stages of livestock handling. Good husbandry and strict quarantine measures are promoted to ensure the considerate treatment of animals and the maintenance of disease-free stock.
Australia has a widely accepted disease-free status, and the Australian Cattle Industry has developed systems to verify and assure the food safety status and other quality attributes of cattle.
The National Livestock Identification System (NLIS) is a traceability system based on a "whole of life" electronic tag on individual cattle allowing tracing of cattle from the farm to the point of processing.