SHARK Lake Meatworks has some new shareholders and is set to become a halal operation within a month to match manufacturer’s growing demand for halal meat, according to part-owner of the operation, John Reid.

“Every manufacturer of small goods and pies and that sort of thing requires halal meat,” Mr Reid said.

“Moving to halal meat will increase the markets that we are able to sell to.”

To be considered halal, meat must be derived from an animal that has been killed in a particular way by a Muslim.

Before slaughter a prayer is said, then the animal is bled by cutting its jugular vein before being butchered in the normal manner.

The move marks a new direction for the abattoir, with the operation set to expand within the next few years.

“Long term we are hoping to increase the kill of sheep and lambs by 2,500 a week and build our beef kill up to 100 a week.”

This increase in numbers may also mean an expansion in facilities at the meatworks, with Mr Reid indicating that their boning room may be further developed.

“Eventually we are looking at expanding the boning room, which will mean we will be looking at getting more staff.”

Mr Reid said that the number of new staff required might be difficult to source locally and that other arrangements might be required.

“Unless we can get enough local workers we will bring in overseas workers that will come in on a 457 visa.

“Further down the line we will look at getting export accreditation, which is a good thing for the local economy.”

Becoming a halal operation isn’t anticipated to affect the cost or supply of meat locally, although Mr Reid said that it means an end to the butchering of pigs at the facility.

“We have already stopped killing pigs but the number of pigs that came through was very minimal – only about eight a week.

“We are very happy about the changes and are moving on to bigger and better things.”