In 1939, Mr Frank Hart established the Australian meat exporting company, John Dee Pty Ltd, and today his sons, Henry, Frank, John, Barry and Robert still own and operate the Company.

When export beef production started at Warwick in 1957, John Dee began the long tradition of total hygiene, strict quality control measures and fresh production.

Consistent monitoring of standards are maintained by the Australian Quarantine Inspection Service (AQIS), the Authority for Uniform Specification for Meat and livestock (AUS-MEAT), and by John Dee's own in-house quality assurance monitoring.

John Dee regards the preparation of meat for export as a vital responsibility and is committed to maintaining high standards of hygiene and health.

Stringent standards guarantee safe, healthy products that customers can rely upon unequivocally.

Staff ensure that customers exacting specifications from importing countries are always met.

The Company's fully equipped laboratory, staffed by qualified personnel, monitors all production steps and constantly tests bacterial levels and toxins.

Random samples are sent to independent laboratories to confirm results.

John Dee purchases carefully from preferred farmers whose cattle are proven to perform well in feedlots and are free from pesticide residues.

To ensure a healthy diet, the feed is free of antibiotics and all commodities used are scientifically monitored.