Brakwater Abattoir expands coastal footprint
Bringing freshest quality meat to the coast
Brakwater Abattoir in Walvis Bay has set its sights on becoming a household brand.
Brakwater Abattoir, a well-established name in the Namibian meat industry, has set its sights on becoming a household brand through quality meat production, strong customer relationships, and strategic expansion.
The company, founded nearly two decades ago, has grown significantly over the years from a small operation in Brakwater, Windhoek, into a business with approximately 100 employees, multiple retail outlets, and a growing presence at the coast.
General manager Eugene Hartung, who leads the latest venture in Walvis Bay, says the company’s vision is clear.
“I want to be a household name. If people speak about quality meat, whether it's a cut or product, whatever—it must be Brakwater. I want to be the first option,” he said. “My quality must be obvious. If it's not, then I can't expect to lead in market share.”
Hartung emphasised the dual role of the new Walvis Bay outlet: serving both walk-in retail customers and larger wholesale clients, including ship chandlers, hotels, restaurants, and supermarkets. While all products still come from the Windhoek base, weekly deliveries ensure fresh supplies to the coast. The coastal operation has allowed Brakwater to respond to growing demand from both individuals and businesses.
The new retail division, established in early December 2024, was built from scratch in under a month. According to Hartung, this is Brakwater’s first retail shop developed entirely from the ground up, as opposed to the pilot retail setup previously opened in Ongwediva.
The Walvis Bay branch is located in the former Tinka butchery premises (opposite Natis Valley) and employs 10 staff members, with casual workers brought in as needed. The shop operates from Monday to Saturday and offers free deliveries to clients in Long Beach and Swakopmund.
Brakwater’s product range includes beef, lamb, pork, chicken, and game, sold in both retail and bulk quantities. Customers can request specific cuts, and Hartung says customisation is a key part of the service.
“You’re the client, you tell us how you want it. Some people want thin cuts, others thick. We cut according to your preferences,” he assured.
Customer relationships and service are central to the business model.
“When a client walks in, I must already have a sketch of who they are and what they want. It’s about building a relationship beyond the transaction,” Hartung explained.
Hartung also highlighted the nostalgic significance of the location, once a social hub for the community.
“It wasn’t just a service provider, it was a place to meet and talk. That’s why I sometimes have a chair or two out there. People can sit, reminisce, and we can chat,” he noted.
Looking ahead, Brakwater Abattoir plans to expand its product range to include deli items such as Russians, salamis, smokies, and viennas. The necessary equipment is being prepared, and staff training is a priority to ensure consistency and quality.
The company prides itself on cutting out middlemen by sourcing directly from farmers and offering market-related prices. Its slogan, “Quality is our Priority,” reflects a business model built on trust, skill, and a commitment to delivering premium meat products.
“Our goal is not just growth,” said Hartung. “It’s sustainable growth, supported by training, communication, and service excellence. With patience and consistency, we’ll get there.”
The company, founded nearly two decades ago, has grown significantly over the years from a small operation in Brakwater, Windhoek, into a business with approximately 100 employees, multiple retail outlets, and a growing presence at the coast.
General manager Eugene Hartung, who leads the latest venture in Walvis Bay, says the company’s vision is clear.
“I want to be a household name. If people speak about quality meat, whether it's a cut or product, whatever—it must be Brakwater. I want to be the first option,” he said. “My quality must be obvious. If it's not, then I can't expect to lead in market share.”
Hartung emphasised the dual role of the new Walvis Bay outlet: serving both walk-in retail customers and larger wholesale clients, including ship chandlers, hotels, restaurants, and supermarkets. While all products still come from the Windhoek base, weekly deliveries ensure fresh supplies to the coast. The coastal operation has allowed Brakwater to respond to growing demand from both individuals and businesses.
The new retail division, established in early December 2024, was built from scratch in under a month. According to Hartung, this is Brakwater’s first retail shop developed entirely from the ground up, as opposed to the pilot retail setup previously opened in Ongwediva.
The Walvis Bay branch is located in the former Tinka butchery premises (opposite Natis Valley) and employs 10 staff members, with casual workers brought in as needed. The shop operates from Monday to Saturday and offers free deliveries to clients in Long Beach and Swakopmund.
Brakwater’s product range includes beef, lamb, pork, chicken, and game, sold in both retail and bulk quantities. Customers can request specific cuts, and Hartung says customisation is a key part of the service.
“You’re the client, you tell us how you want it. Some people want thin cuts, others thick. We cut according to your preferences,” he assured.
Customer relationships and service are central to the business model.
“When a client walks in, I must already have a sketch of who they are and what they want. It’s about building a relationship beyond the transaction,” Hartung explained.
Hartung also highlighted the nostalgic significance of the location, once a social hub for the community.
“It wasn’t just a service provider, it was a place to meet and talk. That’s why I sometimes have a chair or two out there. People can sit, reminisce, and we can chat,” he noted.
Looking ahead, Brakwater Abattoir plans to expand its product range to include deli items such as Russians, salamis, smokies, and viennas. The necessary equipment is being prepared, and staff training is a priority to ensure consistency and quality.
The company prides itself on cutting out middlemen by sourcing directly from farmers and offering market-related prices. Its slogan, “Quality is our Priority,” reflects a business model built on trust, skill, and a commitment to delivering premium meat products.
“Our goal is not just growth,” said Hartung. “It’s sustainable growth, supported by training, communication, and service excellence. With patience and consistency, we’ll get there.”
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