Hides, Skins & Pelts
- Wet Blue Cattle Hides
- Salted Calf Skins
- Pickled Sheep Pelts
- Pickled Lamb Pelts
- Salted Sheep Skins and Lamb Skins
- Pickled Deer Skins
- Salted Goat Skins
Quick links
Salted Calf Skins
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New Zealand wet salted calf skins are tanned to produce very fine leathers for fashion shoes, bag and garment leathers. The production of calf skins is seasonal from July to October. Following slaughter, the skins are cooled under controlled conditions for transportation to one of our processing sites. Skins from freezer slaughter arrive in sock form and are opened on a chain system. Skins are cured in drums or mixers by running them with 35% of their weight of dry salt with the addition of citric acid and dichlorophene. The running time is a minimum of 4 hours at 3 rpm or until such time as the brine of the skins is at least 90% saturated. The skins are unloaded and allowed to drain for between 48 and 96 hours before being graded for quality and weight. |
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Grade |
Weight Range |
# Skins / Pallet |
# Skins / FCL |
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Premium |
3.60 kg - 4.00 kg |
300 |
6,000 |
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Heavy |
2.60 kg - 3.59 kg |
400 |
8,000 |
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Medium |
1.60 kg - 2.59 kg |
500 |
10,000 |
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Jersey |
1.60 kg - 2.59 kg |
500 |
10,000 |
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Light |
1.00 kg - 1.59 kg |
600 |
12,000 |
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Third |
All Weights |
500 |
10,000 |
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Reject |
All Weights |
500 |
10,000 |
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Weight ranges indicated in the above table are as at between 48 and 96 hours draining following salting. Please note: Skins are sold on a per skin basis and are available in both Casualty and Freezer selections. |
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Brands |
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Hastings (Freezer): Graeme Lowe Hastings, Hastings, Hawkes Bay - North Island Tomoana (Freezer): Tomoana Pelt Processors, Hastings, Hawkes Bay - North Island Te Aroha (Freezer and Casualty): Te Aroha Skin Processors, Te Aroha, Waikato - North Island Belfast (Casualty): Graeme Lowe Christchurch, Belfast, Canterbury - South Island Fairton (Freezer): Silver Fern Farms, Fairton, South Canterbury - South Island Blue Sky (Freezer): Blue Sky Meats, Invercargill, Southland - South Island |
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