Kurri Meats is an Australian, family owned business with Managing Director John Burnett bringing the highest quality product and services to both the local areas plus Sydney, the Central Coast, North Coast and Upper Hunter. From production right through to delivery by our own transport Company quality is assured at every step. Established 1977 Kurri Meats has expanded to include it's own retail outlet, boning room and many site improvements with a view to continual modernization and improvement.
Accreditation under Safe Food Production NSW, HACCP NSW Meat Industry Authority, MSQA NSW Meat Industry Authority and Organic Processing by Australian Certified Organic, ensures a top level of quality control systems and procedures.
Confirmation of our systems is that Kurri Meats is classified as a Class One Domestic facility by the NSW Meat Industry Authority.
At Kurri Meats we take OH&S, safety and the effect of our operation on the environment very seriously. We constantly research new procedures and equipment as they become available. Our philosophy involves ease of operation, safety, hygiene and environmental impact.
AMPC Australian Meat Processors Corporation
MLA Meat and Livestock Australia
AMIC Australian Meat Industry Council
CMA Country Meatworks Association of NSW
Australian Certified Organic
Newcastle University
Westmead Children's Hospital
Prince Alfred Hospital
John Hunter Hospital
John Burnett, Owner, Managing Director
Graham Rees, Wholesale and Livestock Manager
Lee Jones, Accountants receivable, Purchasing and OH&S officer
Nick Sanders, Office Manager, Accounts Payable and Human Resources
Damien Burnett -Sales and Livestock Buyer
