Processing Facilities
Major site expansions at our Queensland facility were completed in June 2020, which included state-of-the-art equipment upgrades sourced from the best manufacturers in the world. The new facility has enabled significant advancement in animal welfare, shelf life, energy efficiency and water-saving processes – which ensures the best quality produce is provided to our customers.
The new facility has also allowed for significant expansion in our ability to produce a broad range of cuts for local and international markets.
In South Australia, our pigs are processed by our jointly owned facility, Big River Pork. Big River Pork is one of Australia’s largest pork processing facilities and has a fully integrated pork production system.
Value-Add Facilities
As demand for convenience increases, we’ve invested heavily in our cutting-edge value-add facilities at Kingaroy and Eagle Farm in Queensland to ensure our capabilities are always ready to meet market demand.
We now have some of the most modern smokehouses in Australia, coupled with slow cooking facilities, set weight portion packing and slicing, shredding and moisture infusion.
We process over
2M
pigs per year
We process
95%
of all Queensland’s pork
We bone more than
1M
pigs per year
Our Capabilites
We offer a range of processing services including:
Contract Slaughter
Our Queensland facility is capable of processing over 700 pigs per hour to any trim specification. SunPork carcases are recognised across wholesale, export and retail markets as the gold standard.
Snap Chilling
Our snap chilling facility in Queensland is unique to the Australian market offering reduced hot to cold shrink and a 5% increase in shelf life across all carcases.
Boning
Our facilities can cater to a wide range of specifications for boxed pork or primals, with stringing and netting capabilities as well as vacuum and thermoform packaging. We offer an extensive range of product specifications and full customer reconciliations per boning run.
Burgers and Sausages
We manufacture an extensive range of fixed weight minced products such sausages and burgers. These products are expertly blended with trending flavours from around the world to meet customer demand.
Smoking and Curing
We have some of the most modern smoke houses in Australia, we use traditional practices to produce premium smoked and cured goods. Our SunPork ham and bacon cure recipes have been perfected over 30 years.
Slow Cooking
Our steam cookers utilise tailored cook cycles suited to each cut to produce sous vide pork products with optimum tenderness and texture.
Shredding
We have developed unique shredding capabilities at our Kingaroy site in response to market demand for pulled meats. Our tender shredded pork, beef and chicken is seasoned with trending flavours from around the globe.
Marinating
Our culture encourages innovation. We strive to convert the next flavour trend to commercially focused success. Our partnerships with leading flavour developers ensure we are first to market with the finest marinades, expertly blended to suit each cut.
Contract Slaughter
Our Queensland facility is capable of processing over 700 pigs per hour to any trim specification. SunPork carcases are recognised across wholesale, export and retail markets as the gold standard.
Snap Chilling
Our snap chilling facility in Queensland is unique to the Australian market offering reduced hot to cold shrink and a 5% increase in shelf life across all carcases.
Boning
Our facilities can cater to a wide range of specifications for boxed pork or primals, with stringing and netting capabilities as well as vacuum and thermoform packaging. We offer an extensive range of product specifications and full customer reconciliations per boning run.
Burgers and Sausages
We manufacture an extensive range of fixed weight minced products such sausages and burgers. These products are expertly blended with trending flavours from around the world to meet customer demand.
Smoking and Curing
We have some of the most modern smoke houses in Australia, we use traditional practices to produce premium smoked and cured goods. Our SunPork ham and bacon cure recipes have been perfected over 30 years.
Slow Cooking
Our steam cookers utilise tailored cook cycles suited to each cut to produce sous vide pork products with optimum tenderness and texture.
Shredding
We have developed unique shredding capabilities at our Kingaroy site in response to market demand for pulled meats. Our tender shredded pork, beef and chicken is seasoned with trending flavours from around the globe.
Marinating
Our culture encourages innovation. We strive to convert the next flavour trend to commercially focused success. Our partnerships with leading flavour developers ensure we are first to market with the finest marinades, expertly blended to suit each cut.
