We have an exciting competition running with our restaurant partners! Follow all the steps below and make sure you enter the competition as many times as you can. Don’t miss out on delicious food and your chance to WIN with Chalmar Beef.
Visit a participating Restaurant:
The Grill at One Twenty
Butcher Block Steakhouse
Spurs: Red Cloud, Burning Arrow and Lone Hawk.
Tin Cup Restaurant
Order one of the Chalmar Beef Fillet or Rump Specials
Write your name, contact number and email address on your slip
Competition closes 31 August 2019.
T&C applies (click to view) – Please take note that only certain restaurants of the various franchises are participating.
MEAT SAFETY ACT 40 OF 2000.
MEAT SAFETY ACT 40 OF 2000 READ MEAT REGULATIONS.
CUSTOMER PRODUCT SAFETY RECALL GUIDELINES in term of the CONSUMER PROTECTION ACT 68 OF 2008.
R146 Regulations relating to the labelling and advertising of foodstuffs.
R246 Regulations governing the maximum limits for pesticide residues that may be present in foodstuffs.
R692 Regulations governing microbiological standards for foodstuffs and related matters.
R908 Regulations relating to the application of the HACCP system and R1060 13 November 2009 Amendment.
R638 Regulations governing general hygiene requirements for food premises, the transport of food and related matters.
R991 Requirements for the purification of waste water or effluent.
R1055 Regulations relating to food colourants.
GNR 500 of 30 April 2004: Regulations relating to Maximum Levels for Metals in Foodstuffs.
R1809 Regulations governing the maximum limits for veterinary medicine and stock remedy residues that may be present in foodstuffs as amended by R251.
R2718 Regulations governing the composition and labelling of raw Boerewors, raw species sausage and raw mixed-species sausage.
R214 and R989 (amendment) Regulations relating to the reduction of sodium in certain foodstuffs and related matters: amendment.
National Water Act 36 of 1998.
R2281 Environmental Regulations for Workplaces, 1987.
R1145 Regulations governing tolerance for fungus-produced toxins in foodstuffs and No 987 (amendment).
Chalmar Beef obtained FSSC 22000 Food Safety Management System certification on the 18th of May 2017.
FSSC 22000 is a Food Safety Management System Certification that provides a framework for effectively managing food safety and quality responsibilities. In obtaining FSSC 22000 certification Chalmar Beef has demonstrated that it has a robust and effective food safety management system (FSMS).
The FSSC 22000 Scheme – which comprises of the ISO 22000:2005, TS/ISO 22002-1:2009 and FSSC additional requirements – is recognized by the Global Food Safety Initiative (GFSI). FSSC 22000 is one of only 5 GFSI recognised Certification Programs in the “Processing of animal perishable products” categories.
GFSI’s vision reads: “Safe food for consumers, everywhere”. This is what we work towards, every day, at Chalmar Beef.
Our traceability system starts from the point of purchase of our animals. We use an RFID (Radio Frequency Identification) system to mark our animals as soon as they enter the feedlot. This ensures that we have complete access to data pertaining to each animal at all times. This information is crucial to our feedlot as well as our abattoir to maintain our full traceability system.
All of our products, raw materials, and primary packaging are batch traceable. This means that we are able to trace products, packaging, and raw materials to a production batch.
Our traceability is checked monthly to verify this system. Traceability is of paramount importance to an effective Food Safety Management System.
In the unlikely event of product recall or withdrawal, we will be able to trace exactly where all products pertaining to the recall/withdrawal batch have gone as well as which products, raw materials and packaging were used in the production.
Our products are checked by our Quality Controllers before dispatch. Checks include temperature, packaging and labelling checks.
The products are loaded into pre-cooled trucks which are cleaned after every delivery.
All our trucks are equipped with temperature loggers. These loggers record the temperature of the air inside the truck on a continuous basis, ensuring that you receive a product at its optimum temperature.
All our products are labelled according to the applicable labelling legislation. The following information appears on our labels:
1. Production label with production date and batch number.
2. A factory shop generated label with the following information:
3. All processed products also has an ingredient label consisting of the product name, ingredients, allergens, storage instructions, company details including the address and contact details.
All our products are packed into food grade primary packaging. Our portions, primals, and processed products are vacuum packed to exclude any oxygen from the packaging, keeping the product fresh up to the indicated expiry date.
All our plastic bags are recyclable.
Our products are dispatched in printed cardboard boxes. These boxes are recyclable and fully biodegradable.
At Chalmar Beef, product Quality and Food Safety is our top priority. We have a dedicated team of Quality Assurance and Quality Control personnel whose responsibility is to ensure the facility and processes comply with legislation and the FSSC 22000 standard.
No, for more information on our cattle and lamb please click here to read more.
No, for more information on our cattle and lamb please click here to read more.
Yes, click here to view our certificate.
Oxygen is removed during vacuum packing in order to extend the shelf life of the product. This absence of Oxygen results in the product being less red. The red colour of the product will return on opening of the bag and reintroduction of Oxygen from the air.
Bacteria exist everywhere in nature. They are in the soil, air, water and the foods we eat. When bacteria have nutrients (food), moisture, time and favourable temperatures, they grow rapidly, increasing in numbers to the point where some can cause illness.
Understanding the important role temperature plays in keeping food safe is critical. Bacteria grow most rapidly in the range of 5OC and 60OC (this is known at the “Danger Zone”). It is not advisable to ever leave food out of the fridge for more than 1 hour.
If you are traveling with cold food, bring a cooler packed with plenty of ice, frozen gel packs or another cold source.
Traceability is key to food safety at Chalmar Beef, for more information please visit the Quality Commitment section of our FAQs.
This is the recommended use by date which was determined by laboratory testing of the product when stored at -18˚C
This is the recommended use by date which was determined by laboratory testing of the product when stored at 1˚C
We pride ourselves on product quality and consistency, but in the unlikely event that you are unsatisfied with a product, please click here to view our Returns Policy and instructions.
Please complete a customer complaint form and email the form to email@example.com
Please ensure that the box was not tampered with, all orders to be checked in the presence of the Chalmar Beef representative, who in turn should contact us immediately should the order not be correct. If our representative was not present please contact us immediately on 011 964 1880.
Yes, this is an option when proceeding to checkout.
Orders can be cancelled online or please contact us on 011 964 1880
Unfortunately we cannot accommodate same day deliveries.
We will inform you telephonically or via email.
Delivery will take place within 3 working days after day of ordering and payments was cleared. If you need your order urgently please call to make special arrangements.
Please see the breakdown of our delivery fees below:
East Rand – R75.00
Johannesburg CBD, Sandton & Surrounding Areas – R75.00
Pretoria East & Pretoria Central – R85.00
Pretoria West & Pretoria North – R100.00
Randburg & Fourways – R95.00
West Rand – R125.00
Pick up at our Factory Store is free.
An email verification will automatically be sent to your registered email address once the order has been placed and paid. Orders may not be processed until full payment has been received.
Min 2 hours max response time 24 hours weekdays. No emails will be answered over weekends.
No, All card details will be shared to the Payfast payment platform, Payfast then pays Chalmar. Chalmar or its employees will never know or see your card details.
Upon proceeding to checkout you will be prompted to choose your payment method.
This is a safe and easy payment method for both parties.