Livestock Processing and Traceability FAQ

If you’re new to our processing services, you may have questions about working with us.  On this page you’ll find information about booking processing, delivering your animals, cutting orders and the traceability requirements which may affect you.

How do I book processing slots for my animal?

Weekly processing slots are limited for each species, and must be booked in advance.  Please call us during business hours at (807) 935-2911 to secure yours.

Between the months of August and October we’re at our busiest and we’re typically unable to fit in extra animals at the last minute.  If you’re a seasonal operator, we recommend being in touch with us as soon as your animals are weaned to talk about your finishing goals and expected processing dates as this lets us include you in our long-term planning and helps us be more flexible for you.  Call us today at (807) 935-2911 and let’s start that conversation.

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When do I deliver my livestock?

With a few holiday exceptions, we typically slaughter on Tuesdays.  Livestock booked for processing must be dropped off between 8am and 6pm the day before, Monday, and should be delivered by livestock trailer. Please ensure animals are clean and healthy and leave them in the smallest pen which will accommodate them comfortably.  You’ll be required to fill out a green identification form with your name, phone number and description of the animals you’ve delivered, and attach it to the clipboard outside the pen.

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How do I send in cutting orders?

Cutting orders must be submitted by fax to (807) 935‐2231 or by email to no later than two days following the slaughter of pork or boar, or five days following the slaughter of all other livestock.  Visit our processing page for downloadable forms and more information.

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For cattle and hog operations:  What traceability requirements are in effect at Thunder Bay Meat Processing?

ear-tag-sampleAll Beef and Dairy Beef Must Bear RFID Tags: Canadian Cattle Identification Agency (CCIA)

The Canadian Cattle Identification Program is an industry-initiated and -established trace-back system designed for the containment and eradication of animal disease.  As of July 1, 2010 all cattle must be tagged with an approved Radio Frequency Identification (RFID) tag prior to moving from their current location or leaving their farm of origin.  We are not permitted to process cattle without RFID tags.

Learn more about the Canadian Cattle Identification Program on the CCIA website.

tag-tattoo-placementAll Hogs Should Bear Ear Tags or Shoulder Tattoos.  All Hogs Should be Delivered with a Swine Movement Report:  PigTrace Canada

PigTrace is an industry-led, live animal traceability initiative designed to ensure protection, prosperity and peace of mind for the Canadian pork industry and its customers.

Don’t have tags or tattoos yet?  Ear tags and slap tattoos in Ontario can be obtained by contacting Ontario Pork at or (877) 668-7675.

Your Swine Movement Report form will ask for your farm’s Premises Identification Number.  A Premises Identification Number, referred to as a Premises ID or PID, is a number identifying a parcel of land where agri-food activities occur. Each parcel of land, or premises, registered will receive a unique Premises ID, and a certificate will be issued displaying this number.  You will need to include our Premises ID in the destination blank.  Our PID is ON4280811.

Unlike business registration numbers (e.g., Farm Business Registration (FBR), licence or other business identifiers), each Premises ID is linked to a specific parcel of land, not to a business.  Premises identification connects animal traceability to geographic locations.

pigtrace-report-sample-01Need to obtain a Premises ID for your farm?  You can obtain one while you’re talking to Ontario Pork (above) or contact Agricorp to be assigned one – click here to get started.

Need a Swine Movement Report form?  Typically you’ll receive a single copy of this form with your order of ear tags or tattoo.  If you haven’t made blank copies of the form and need extras, you can download a blank one here.

Need help filling out your form?  Click here to open a large version of the image to the right for an example.

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How do I know my livestock is ready for processing?

Visit our New Farmer FAQ page for recommendations about your animal’s age, weight and condition, along with expert advice from local farmers about raising the best meat.

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