Whole birds, breast fillets, thighs, drumsticks and wings.
Fresh or frozen; frozen pieces individually or in blocks, as agreed.
Origin labelling under EU rules: country of rearing and country of slaughter.
Whole chickens, breast fillets, thighs, drumsticks, wings and turkey portions, fresh or frozen. Weight classes and packaging are agreed per order.
Frozen poultry can be supplied as individually quick-frozen pieces or in blocks, depending on the supplying plant. Please tell us how the product will be used in your kitchen or by your customers, so that we can propose a suitable format.
Poultry is usually slaughtered on processing lines. Under halal standards each bird must be alive at the time of slaughter and slaughtered with the required invocation; certifying bodies set their own rules for manual and mechanical slaughter and for stunning.
Under Regulation (EC) No 1099/2009 (EUR-Lex), animals must in principle be stunned before slaughter. Article 4(4) allows an exception for slaughter prescribed by religious rites in a slaughterhouse, and national rules may still require stunning. Each offer states which method applies to the lot.
For fresh, chilled and frozen poultry meat, the label states the country of rearing and the country of slaughter, together with a batch code.
Legal basis: Implementing Regulation (EU) No 1337/2013 (EUR-Lex). After slaughter, poultry meat must be chilled to no more than 4 °C, as required by Annex III, Section II of Regulation (EC) No 853/2004 (EUR-Lex), unless it is frozen.
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.
| Cut / format | Details |
|---|---|
| Whole chicken | Whole birds in agreed weight classes. |
| Breast fillet | Skinless breast fillets, whole or sliced. |
| Thighs and drumsticks | Bone-in or boneless leg meat for grilling and stews. |
| Wings | Whole or jointed wings for restaurants and quick-service kitchens. |
| Turkey | Turkey breast, thigh and portioned cuts. |
Yes, within the weight classes of the supplying slaughterhouse. The weight class is agreed per order.
Yes, within the shelf life of the product and with refrigerated transport. Destination and transport are agreed per order.
The slaughterhouse holds halal certification from a recognised body. For each lot, the corresponding certificate or attestation is available on request.
From halal-certified poultry slaughterhouses, cutting plants and wholesalers such as us. We supply whole chickens and portions to importers, butchers and food service; send your enquiry with cuts, weight class and quantities.
No. Chicken is a permitted species, but it is only halal if the bird was slaughtered and handled according to a halal standard. That is why a halal certificate is needed for each lot.
There is no public price list. The price depends on cut, weight class, chilled or frozen, packaging, quantity and destination, and is stated in the written offer.
Fresh poultry meat must be kept at no more than 4 °C under Annex III of Regulation (EC) No 853/2004, also during transport. This limit is stricter than for red meat, so the transport temperature is agreed and recorded per order.
Both are possible, depending on the supplying plant. Whether giblets are included, and which ones, is set out in the specification.
That depends on the certifying body. Some halal standards accept mechanical slaughter under specific conditions, while others require each bird to be slaughtered by hand; the method of each lot is stated in the offer. Background in halal slaughter explained.
Yes. Skin, bone, trim and portion size are defined per cut in the specification, for example skinless breast fillets or bone-in thighs.
Whole turkeys can be requested, depending on season and the supplying plant. Turkey breast, thighs and portioned cuts are available as part of our regular range.
Fresh poultry has a short shelf life, and the use-by date set by the producer is printed on the label. Delivery dates and quantities should therefore match how quickly you sell or use the product.
Fresh poultry is supplied in trays, vacuum packs or bulk in lined cartons; frozen poultry in cartons, as individually frozen pieces or blocks. Pack size and labelling are agreed in the specification.
Yes, whole or jointed into drumettes and flats, chilled or frozen, in bulk cartons or retail packs. Weight band and packaging are agreed per order.
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
05Beef, lamb, veal and poultry, frozen for storage and export.
Details
06Minced meat, burgers, kebab meat and marinated cuts.
DetailsTell 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.
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