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CONTACT DETAILS
     
Wolwehoek


Vereeniging


Midland Meat


Shelanti


Bethlehem


Frankfort


Harrismith


Midland Aviation


EAC Tannery
Tel: (016) 972 8000
Fax: (016) 972 1404

Tel: (016) 420 2800
Fax: (016) 420 2844

Tel: (016) 420 2805
Fax: (016) 420 2850

Tel: (014) 765 0097
Fax: (014) 765 0099

Tel: (058) 304 1387
Fax: (058) 304 1423

Tel: (058) 813 1688
Fax: (058) 813 1405

Tel: (058) 622 2323
Fax: (058) 623 2319

Tel: 082 443 8625
Fax: 086 689 0478

Tel: 082 316 3134
Fax: (016) 972 2282
 
 
 

Cellular

E-Mail

082 900 5104
082 887 7302
082 808 0570
admin@eac.co.za
MANAGEMENT AND PERSONNEL
 

 

 

 

 

 

 

 

Edwin Claassen
Director of the Midland Group

 

 

 

 

 

 

 

 

Piet Snyman
Director of the Midland Group

   

 

 

 

 

 

 

 
 

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HISTORY

Edwin Claassen started farming on a small scale some 40 years ago. He had some sheep and a few head of cattle which he fattened, using mainly his own maize and then sold to local butchers. Six years later Edwin acquired two butcheries, which not only enabled him to increase his meat production, but provided him with valuable hands on experience in the meat industry. As the infrastructure and demands of the butcheries expanded, Edwin's interest in agriculture increased. In 1980 he acquired the Wolwehoek Abattoir and subsequently opened a further three butcheries. He was fast becoming a recognised figure in the meat industry. Also in 1986, the Midland Group took over the Frankfort Abattoir. Further developments were the establishment of a feedlot for cattle and a piggery. Edwin's love for cattle also led to the establishment of three successful beef cattle breeds, to this day the pride and joy of the Midland Group. In the early part of 1996 the Group expanded its distribution network to Kwazulu-Natal with the acquisition of the Blokhuis Cattle/Sheep Feedlot and the Harrismith Abattoir. In 1997 Vereeniging Abattoir was purchased, reconstructed and opened. During 1998 a tannery up to the blue stage was constructed and opened in Wolwehoek. In early 2000 the Midland Group acquired a cattle feedlot situated in Bethlehem. The heavy capital investment is adequate proof of Edwin's trust in the red meat industry. His determination and courage were rewarded: he had developed from a modest small farmer into one of South Africa's foremost private meat producers.

MIDLAND GROUP OBJECTIVES

To build an honest quality relationship with farmers (producers)
To grain feed animals as economically as possible to meet consumers demands
To slaughter and handle carcasses hygienically for the longest shelf life
To build a long-term relationship with customers with quality service at the best possible price
To uplift and develop the companies biggest asset - PERSONNEL

MARKETING

Normally products are marketed on a continuous basis, but Midland Group strives to acquire new clients by rendering an excellent service and quality products at competitive prices. Only grain fed South African fresh meat is supplied. Currently top quality grain fed carcasses are delivered to approximately 650 retail outlets across South Africa.

MANAGEMENT AND PERSONNEL

The growth of Midland Group, especially over the past decade, can be attributed largely to the dedication of the management team which controls all marketing, administration, maintenance and production activities. The management skills of Piet Snyman combined with the loyalty and dedication of the rest of the senior personnel lead to ever increasing levels of achievement. The Group employs approximatly 1161 people. Intensive training in key facets of the work forms part of the company's commitment to the promotion of the social and occupational welfare of its people. Employees can avail themselves of a number of training courses enabling them to perform their tasks correctly.

TRANSPORT

The transport fleet is made up of light, medium and heavy duty vehicles for delivering fattened livestock, collecting cattle destined for the feedlots and delivering all products country-wide. The vehicles used for the transportation of animals have all been modified to prevent injuries, stress and discomfort to their cargo. Meat products are conveyed in refrigerated trucks over short, medium and long distances between the various centres. Vehicles are monitored with a tracking system to ensure prompt customer service.