As a physiotherapist on a farm 50km from the nearest town it was not possible to keep a physiotherapist practice running. Madie identified the opportunity to start a business when her sister wanted to approach the local butcher in town to process beef from her parent’s farm. With the encouragement of her parents, who provided her with a loan, she took action and applied for a meat processing certificate.

All staff members had no previous experience of working in a butchery. All staff had to be trained from first principals in meat processing, health and safety. Staff members undergo constant training and are also given the opportunity to develop their skills. The goal is to let everyone develop to his/her full potential.

Toverveld Biltong is made from the hindquarters of the older, more matured cows in the field usually C2/3-grade. The freshly cut meat is loaded into a refrigerated van so that quality can be ensured, the van then delivers the meat straight to the processing area located within a cold room. The meat will stay here until the product has been processed and ready to be moved into the drying room.