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Naval Hill Farm

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Naval Hill Farm

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Naval Hill Farm, Urban Farm, plot 30, Kwamhlanga.

14/05/2024

🥬we on the learning curve...

26/04/2024

Our lettuce showing some potential

12/04/2024

We're creating a fruit forest

12/04/2024

In with the winter crops

12/04/2024

Sweet potato update🥔

09/04/2024

One thing about being a farmer is that you always have something to harvest from month to month.

09/04/2024

🐓Mobile chicken coop almost done🐓

09/04/2024

Trials done✅ notes taken✅ next season we are going all in with sweet peppers.

09/04/2024

Self sustaining

15/01/2024

Look at these beauties❤ we slowly growing

08/01/2024

The joy of self sustaining, you got to love farming

06/01/2024

First time trying out yellow maize...

06/01/2024

You can never go wrong with ALZU Feeds

06/01/2024

Quality over everything

06/01/2024

Our broccoli showing potential

06/01/2024

SWEET POTATOES SLIPS
Just finished transplanting these, we always transplant around sunset, giving them a whole night to settle especially when the temperature is cool.
Easy to grow, they took 3 days to start rooting. More slips will grow from these few which we will bury with sand as they grow.
Loving these Morning Glory.

06/01/2024

They seem to be enjoying the melons or rather the seeds

06/01/2024

The nice part about gardening, we always have something to harvest from month to month

06/01/2024

Testing product- packaging.
Kutumela meats is the name of our store

19/12/2023

Our backyard gardening= Mint || Rosemary || Peppers || Lettuce || Butternut squash || beetroot || Cauliflower || Broccoli || Tomatoes || Avocado Apples || Watermelon

19/12/2023

Our nesting boxes just got approved with ⭐⭐⭐⭐⭐ from our inhouse quality inspector

17/12/2023

🔥golden laced wyandotte

17/12/2023

Our peppers coming along alright

09/12/2023

Our young ladies

05/12/2023

💦Provide fresh clean water through drinking ni***es. 💦

03/12/2023

The sad part of farming nobody talks about...
91 piglets lost due to theft & negligence.

03/12/2023

Going to their new home in mbombela, happy farming mnaka

03/12/2023

LET'S INDULGE IN; USING AN ACCREDITED ABATTOIR AND HOW THIS IS A STEP AWAY FROM SECURING A SUPPLY CHAIN CONTRACT.

Please note: below pictures were only for illustration and home consumption!

Whether you are looking into opening your own butchery, supply a local butcher, or even supply giant retailers, normalize getting your pigs slaughtered at an accredited abattoir.

Carcass classification
Pig carcasses are classified as "Sucking pig", "Class P", "Class O", "Class R", "Class C", "Class U", "Class S", "Sausage pig" or "Rough".

The classification of a pig carcass is done on the whole carcass or on a side thereof.

The classification take place on the day of slaughter.

Standards for classes
A pig carcass with a mass of 20 kg or less is be classified as the class "Sucking pig".

A pig carcass with a mass of 20,1 kg or more but not more than 100 kg, is be classified as a class as stipulated in column 1 of Table 3 of the Annexure, if the calculated percentage meat of the carcass is as specified in column 2 of the table opposite the class concerned.

A pig carcass with a mass of 100,1 kg or more is be classified as the class "Sausage pig".

A pig carcass shall be classified as "Rough" if --

(a) it is a carcass of conformation class 1;

(b) on appearance, it shows conspicuously poor breeding characteristics;

(c) it is an emaciated carcass;

(d) the skin thereof appears conspicuously thick and rough; or

(e) the fat thereof appears excessively oily.

Determination of percentage meat

The percentage meat of a pig carcass is be calculated after --

(a) the fat thickness and muscle thickness have been measured by means of an electronic thickness meter; or

(b) the fat thickness has been measured by means of an intrascope, between the 2nd and 3rd last rib and 45 mm from the midline of the carcass while the carcass is in a hanging position.

(2) The percentage meat is calculated, depending on the technique, by means of the following formulae (fat thickness and muscle thickness in mm).

To be continued...

03/12/2023

Porkers heading to the abattoir🐷

02/12/2023

36 compartment🐓

Address

Plot 30
Kwamhlanga
1022

Website

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