Wholesale meat, without the guesswork

What you get

• A fixed price per kilo for the cuts on your menu, reviewed monthly rather than daily.
• A standing delivery slot — morning drop for lunch service, afternoon for dinner.
• Specification sheets for each cut, so a new cook gets the same result as the last one.
• Weight and invoice reconciliation — you pay for what the scale said, not an estimate.
• Consistent trim across deliveries: same thickness, same fat cover, same pack size.

Who we supply

• Restaurants and hotel kitchens — beef, goat, lamb, chicken, offal.
• Caterers and event kitchens — bulk packs cut to your service size.
• Butcheries and mini-marts — carcass and primal supply.
• Staff canteens and institutions — regular weekly volumes.

How it starts

Send the form or WhatsApp us with your menu list and rough weekly kilos. We quote, you compare with your current supplier, and we run a first order so you can judge the trim before committing to a schedule.

WhatsApp the wholesale desk →