How to order halal meat online and wholesale: the B2B process

Each step is in writing. In the meat trade, where prices and availability change, a verbal agreement on the phone is not a reliable basis for an order. For regular supplies, steps 1 to 3 are usually done once, and later orders refer to the agreed specification and terms. Our contact page explains how to send an inquiry.

A complete inquiry saves at least one round of questions. Checklist:

• Company: name, country, type of business, VAT or registration number.
• Product: species, cut, bone-in or boneless, trim, weight range, or your specification sheet.
• Condition: chilled or frozen.
• Quantity: per order and expected frequency, for example a single order or regular deliveries.
• Packaging and labels: vacuum or bulk, carton size, language of labels, own label if needed.
• Halal: accepted certifying bodies, slaughter method (stunned or non-stunned, manual or mechanical for poultry).
• Origin requirements: whether certain countries of origin are required or excluded.
• Delivery: address or port, desired date, preferred Incoterm.
• Documents: what you, your customers or the importing country require.

If you do not have a written specification yet, our guide on meat cuts and specifications explains what it should contain.

An offer from a meat wholesaler should leave nothing important to be assumed. Check that it contains:

1. product description or specification reference;
2. country of origin as it will appear on the label;
3. the halal certificate that applies, with the certifying body, and the slaughter method;
4. price per unit, currency and the basis of the price, such as per kilogram net;
5. quantity and any minimum quantity;
6. packaging and labelling;
7. delivery terms, ideally an Incoterm with named place;
8. lead time or delivery date;
9. payment terms;
10. validity of the offer.

Meat prices depend on availability and markets, so offers usually have a short validity. If you need fixed prices over a period, ask for a framework agreement. With us, origin, certificate, price, quantity, lead time and payment terms are stated in writing in every offer; we do not publish a general price list.

Clarify the required documents before the order is confirmed, because some of them can only be issued with lead time. For exports, the importing country’s requirements decide which certificates are needed and in which language; within the EU, the requirements of your customers usually decide. More on reading halal certificates in our guide checking halal certificates.

A goods-in check protects both sides: it shows what was delivered and in what condition. A short routine for meat deliveries:

• product temperature measured with a calibrated thermometer on several packs;
• packaging intact, no torn vacuum packs, no leaking, no frost on chilled goods;
• labels: product name, batch, durability date, identification mark, origin;
• quantity: cartons and, by sampling, net weights;
• specification: cut, trim and size on a sample;
• documents complete and matching the goods.

Keep the record with the delivery documents, so that it can be linked to the batch later. If something is wrong, note it on the delivery note in the driver’s presence and take photographs before moving the goods. A signature without reservation is usually read as acceptance of the delivery as it was. The temperature side is covered in detail in our guide on the cold chain for meat.

A complaint is resolved fastest when it is clear and documented. It should include:

1. order and delivery reference, product and batch number;
2. a description of the deviation, such as temperature, packaging, quantity, specification or labelling;
3. evidence: photographs, temperature readings with time, weights, the annotated delivery note;
4. the quantity affected;
5. what you propose: replacement, credit note, return or disposal.

Do not use, sell or dispose of the goods before the supplier has had a chance to respond, unless food safety requires immediate action. The period within which complaints must be made and the remedies are part of the terms agreed in the offer or framework agreement. Where food safety is at risk, the rules of Regulation (EC) No 178/2002 (EUR-Lex) on withdrawal and information of the authorities apply in addition.