EST 1921Tack Yong Food Industries Pty Ltd

About EST numbers

What is an EST number?

Every meat establishment registered for export gets a unique number from the Department of Agriculture. For meat prepared for export, that number forms part of the trade description that must be applied to the carton no later than the time it is packed, so the product can be traced back to the establishment that packed it.

Why does it matter for halal?

Two packs of lamb in the same supermarket can come from different establishments. The EST number tells you which one. We map each number to its halal status so you can check it before you buy.

Why is there no Islamic organisation named on the halal stamp?

The export halal mark usually shows the establishment number and AUSTRALIA, but not the certifying body, which is a common source of confusion. Under the Australian Government Authorised Halal Program, that official halal mark is controlled and applied by the government itself, and only approved Islamic organisations are allowed to certify meat for export. The certifier is recorded on the official approval lists rather than printed on the stamp, so it is not something anyone can simply print onto a pack.

How do I know which Islamic organisation certified it?

Because the certifier is not on the stamp, we match each establishment number against the government list of approved Islamic organisations and the importing-country approval lists, then show the body on file here. Certification arrangements can change over time, so we refresh from these sources and show when we last confirmed it.

Where do I find it on packaging?

Look for a small oval or rectangular stamp that reads AUS, EST, then a number. It is usually near the use-by date or on the back of the label.

Does halal-certified mean the meat I buy is definitely halal?

Not always. Certification covers the establishment's slaughter and processing, but it does not follow the meat through transport, wholesale, butcher-counter handling, or further manufacturing. Cross-contamination at a deli counter, additives in marinated or processed products (sausages, smallgoods), or a cert that has expired or been suspended since our last refresh can all mean a specific pack is not halal even when the EST itself is certified. Certifiers also disagree on stunning, recorded tasmiya, and who can perform the slaughter, so what is halal under one body may not be halal under another. When in doubt, check directly with the certifier on file.