A deboning room can hit its overall yield target and still lose product. Expensive cuts can end up as trimmings, and most producers pack slightly over their fixed weights. Rudi Marx, Client Relations Specialist at Matrix Software, explains where the losses happen, and the daily checks that catch them, with or without software.

New machinery launches, live demonstrations and technologies addressing real production and operational challenges gave visitors plenty to explore at Propak Cape 2026, which took place at the Cape Town International Convention Centre (CTICC) from 27-29 October.

Refrigeration and cooling sytems are crucial in the Abattoir, Butchery and Meat Processing industries and the requirements are legislated by the Health Act and various other standards including HACCP and SANS.

Pork operations can lose product at several points between the carcass and the box. Because of their high volumes, many only find the loss at month-end. Arthur Carruthers, Client Success Advisor at Matrix Software, explains where the product goes and how processors can see the loss sooner.

Visitors to Propak Cape 2026 in Cape Town had the opportunity to hear directly from leading packaging industry specialists when the Institute of Packaging South Africa hosted a programme of free-to-attend seminars alongside the exhibition.

Only one in three top steakhouses serves dry-aged beef. So what does it take for a dry-ageing cabinet to earn its place?

Celebrating Excellence in South Africa’s Butchery Industry: The 21st Annual Best Business Cleaver Awards.

Propak Cape returned to Cape Town from 27-29 October 2026, bringing together more than 200 exhibitors showcasing the latest developments across packaging, plastics, printing, labelling and food processing.