Kitchen-ready halal cuts and products in agreed portions and packaging, with halal certificate and allergen information for every lot.
Portioned cuts, mince, burgers, kebab meat and marinated products.
Portion weights, packaging and delivery rhythm agreed with your kitchen.
Halal certificate available per lot for your guests and auditors.
Agreed portion weights make the cost per plate easier to plan.
Halal certificate and allergen information available for every lot.
Chilled products for daily service, frozen stock for events and busy periods.
Delivery rhythm and quantities agreed with you, as a standing order or per event.
Menu, dishes, species, cuts, portion weights, weekly volumes and the halal standard you need.
We agree cut, portion, packaging, labelling and the documents for each product.
You receive a written offer with prices, quantities and delivery terms, agreed for your kitchen.
Where agreed, a first delivery to test the products in your kitchen.
Deliveries in the agreed rhythm, each with its documents.
Portioned steaks and escalopes, diced meat, lamb legs and racks, chicken fillets and thighs, mince, burgers and kebab meat. The mix depends on the menu and the number of covers.
Hotels with an international clientele, event caterers and institutional kitchens often need halal dishes alongside their regular menu. Separate storage and clear labelling in the kitchen help to keep halal products identifiable.
By keeping the halal certificate for each delivered lot together with the delivery documents that link the meat to the certified slaughterhouse. Guests and auditors can then trace the halal status back to its source.
Halal status is not regulated by EU law but documented by the certifying body. Traceability one step back and one step forward is a general obligation of every food business under Article 18 of Regulation (EC) No 178/2002 (EUR-Lex). Whether a restaurant may describe its own dishes as halal also depends on its own processes and, where applicable, its own certification.
Processed products come with a list of ingredients and the allergens they contain. For food that is not prepacked, caterers must make allergen information available to their guests.
Legal basis: Articles 9, 21 and 44 of Regulation (EU) No 1169/2011 (EUR-Lex). For fresh cuts without added ingredients, the specification states whether any ingredients or allergens have been added.
Last updated: October 2026This page provides general information on the meat trade, halal practice and EU food law. It is not legal, tax or religious advice. The binding information for each lot is given in its offer, on its label and in its accompanying documents.
01Quarters, primal and portioned cuts, fresh or frozen.
Details
02Whole carcasses and cuts of lamb, fresh or frozen.
Details
03Veal from young cattle, as primal and portioned cuts.
Details
04Whole birds, portions and fillets of chicken and turkey.
Details
05Beef, lamb, veal and poultry, frozen for storage and export.
Details
06Minced meat, burgers, kebab meat and marinated cuts.
DetailsYes, within the EU, with refrigerated or frozen transport. Delivery terms are agreed per order.
Yes, where the supplying plant offers it. Individual vacuum packing or bulk packing is set in the specification.
Yes. Please tell us date, location and quantities as early as possible in your enquiry.
Yes, the enquiry can be sent online; there is no web shop. Tell us your menu items, portion weights, weekly quantities and delivery address, and you receive a written offer.
Yes. Delivery addresses, quantities and rhythm can be agreed per outlet, with documents for each delivery.
Yes. For each product, the specification sets out species, cut, portion weight, packaging, storage conditions, shelf life and allergens. You can use it for your HACCP documentation and for audits.
Store halal products separately, use separate or cleaned equipment and label containers clearly to avoid mix-ups. If your kitchen holds its own halal certification, follow the requirements of your certifying body; see our page on halal certification and quality.
Target weight and the accepted tolerance for each portion are set in the specification. This makes the cost per plate easier to calculate and the check on arrival clear.
Changes are possible within the terms agreed in the offer or framework agreement. Please tell us your usual lead time for changes when setting up regular supply.
Move them to the refrigerator in good time and thaw them at chill temperatures, not at room temperature. Thawed portions should be used promptly and not frozen again.
Yes, as business customers. Requirements from tender specifications, such as documents, portion sizes or allergen information, can be included in the specification.
Tell us which species and cuts, fresh or frozen, approximate quantities, the destination and the halal standard you need. We reply personally with questions or a written offer.
Request an offer