Wholesale halal beef: steaks, brisket, ribs and more

That depends on the slaughterhouse, the standard of its certifying body and the national rules in the country of slaughter. Each offer states which method applies to the lot.

Primal and portioned cuts are usually vacuum-packed; quarters are delivered hanging or boxed. Packaging is agreed in the specification.

Yes. The slaughterhouse’s halal certificate for the relevant lot is available on request before you place the order.

Yes, as vacuum-packed primals from the forequarter, chilled or frozen. Cut boundaries, trim, bone-in or boneless and weight range are set out in the specification.

Yes. Tenderloin, striploin and ribeye can be supplied whole or portioned into steaks at an agreed thickness and weight, where the supplying plant offers it.

Yes. Diced beef is cut to an agreed cube size and lean content and packed in agreed pack weights, chilled or frozen.

The forequarter yields cuts such as chuck, brisket, shin and fore rib, which suit braising, mincing and stewing. The hindquarter yields striploin, tenderloin, rump, topside and silverside, which are used for steaks, roasts and portioned cuts. Which quarter or primals you buy depends on what you cut in house.

Where the supplying plant offers it, beef can be wet-aged in the vacuum pack or dry-aged on the bone. The ageing method and period are agreed in the specification and stated in the offer.

Yes. Trim level, maximum fat cover, removal of the chain on the tenderloin, and bone-in or boneless are defined in the written specification. The specification is also the basis for checking the goods on arrival; see our guide to cuts and specifications.

Under Annex III of Regulation (EC) No 853/2004, fresh beef must be kept at no more than 7 °C, including during transport. The transport temperature and how it is recorded are agreed per order.

The use-by date is set by the producer and depends on the cut, the packaging and an unbroken cold chain. It is printed on the label and stated in the offer, so you can plan sales and use before you order.

A preferred origin can be set in the specification for recurring orders, subject to availability. The origin of each lot is stated in the offer and on the label, so any change is visible before you confirm.

Minced beef follows the EU beef labelling rules in a simplified form under Article 14 of Regulation (EC) No 1760/2000. The label states at least where the mince was prepared and where the animals were slaughtered, plus the origin if it differs, together with a reference number.

The difference lies in the slaughter, the certification and the separation from non-halal products, not in the hygiene rules, which are the same. Tenderness and flavour depend on breed, age, feeding and ageing in both cases; see halal vs regular meat.

Beef is halal when the animal is slaughtered according to Islamic rules under the standard of a halal certifying body and the meat is kept separate from non-halal products up to packing. The certificate of the slaughterhouse documents this for the lot; see what halal means for meat.

Liver, heart, tongue and other offal can be requested; availability depends on the slaughterhouse. Offal must be chilled to no more than 3 °C under Regulation (EC) No 853/2004 and keeps for a shorter time than muscle meat.

Halal describes slaughter and handling, not how the animal was fed. If feeding or rearing matter to you, state it in the enquiry; the offer then says what the supplying plant can document.

Short ribs and other rib cuts can be specified with bone, length and trim, provided the cutting plant offers them. The exact cut is fixed in the specification of the offer.